Chewy Fruity Popcorn Balls
Get ready to elevate your snack game with these Chewy Fruity Popcorn Balls, the perfect combination of sweet, colorful, and satisfying! This delightful recipe brings together fluffy popped popcorn, gooey marshmallow goodness, and a burst of fruity flavor thanks to vibrant fruit-flavored gelatin. A drizzle of corn syrup ensures the perfect chewy texture, while a sprinkling of rainbow sprinkles adds a playful, eye-catching touch. Quick to make with just 15 minutes of prep time, these fun and festive treats are ideal for parties, movie nights, or anytime you crave a creative snack. Easily shaped into handheld balls, these chewy delights are as enjoyable to make as they are to eat. Plus, they stay fresh for up to three days, making them a convenient make-ahead treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups popcorn (popped, unbuttered)
- 4 cups mini marshmallows
- 1 tablespoon butter
- 3 tablespoons fruit-flavored gelatin mix (any flavor)
- 1 cup corn syrup
- 0.25 cup rainbow sprinkles
- 1 as needed cooking spray
Instructions
Prepare your work area by covering a baking sheet with parchment paper or a silicone mat. Lightly spray it with cooking spray to prevent sticking.
Place the popped popcorn in a large mixing bowl, ensuring there are no unpopped kernels.
In a medium saucepan over medium heat, melt the butter. Add the mini marshmallows and stir constantly until they are fully melted and smooth.
Once the marshmallows are melted, add the corn syrup and fruit-flavored gelatin mix. Stir well until the mixture is evenly combined and slightly thickened (about 2 minutes).
Pour the hot marshmallow mixture over the popcorn, using a spatula to gently fold and coat the popcorn evenly. Work quickly as the mixture will begin to set.
Sprinkle the rainbow sprinkles over the mixture and gently fold them in for even distribution.
Allow the mixture to cool slightly until it is comfortable to handle but still pliable (about 2-3 minutes). Lightly grease your hands with cooking spray to prevent sticking.
Shape the coated popcorn into balls, about the size of a tennis ball. Place each ball onto the prepared baking sheet to set.
Let the popcorn balls cool completely at room temperature for about 10-15 minutes before serving or storing.
Store the popcorn balls in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 605.1 g | 220% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 449.0 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
