EASY MARSHMALLOW POPCORN BALLS
These simple and delicious popcorn balls come together in minutes for the perfect snack or sweet treat.
Provided by Jessica Burgess
Categories Snack
Time 20m
Number Of Ingredients 6
Steps:
- Go through popcorn and remove any unpopped kernels. Set aside. Lay a rectangle of parchment on the counter.
- Heat a large pot (big enough for the popcorn) over medium low heat. Add butter and marshmallows. Stir until melted.
- Remove from heat and stir in kosher salt and vanilla extract.
- Add popcorn to pot and stir until completely coated. Allow to cool for 3 minutes.
- Spray hands well with nonstick spray. Measure out a cup of the popcorn mixture. Roll into a ball.
- Set on prepared parchment. Repeat until you have used all the popcorn. Store in an airtight container.
Nutrition Facts : ServingSize 1 ball, Calories 1128 kcal, Carbohydrate 217 g, Protein 29 g, Fat 17 g, SaturatedFat 5 g, TransFat 0.2 g, Cholesterol 16 mg, Sodium 90 mg, Fiber 33 g, Sugar 19 g, UnsaturatedFat 11 g
PERFECT HOMEMADE MARSHMALLOWS
Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and sugar are the main ingredients. Homemade marshmallows can be cut into any shape you like, and used to top any type of treat, or on their own, for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 40
Number Of Ingredients 6
Steps:
- Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
- Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
- Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
- With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
- Generously dust an 8-by-12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet your hands, and pat it to smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.
HG'S MARSHMALLOW MADNESS POPCORN BALLS - WW POINTS = 2
From Hungry Girl: "These sweet 'n crunchy popcorn balls are as much fun to make as they are to eat (well, almost)." (1 Ball - 113 calories, 1.6g fat, 25 carbs, 2g fiber, 1g protein - 2 WW points)
Provided by senseicheryl
Categories Healthy
Time 7m
Yield 6 Popcorn Balls, 6 serving(s)
Number Of Ingredients 3
Steps:
- In large microwave-safe bowl, microwave butter on HIGH until melted.
- Add marshmallows and microwave until they look puffy (1 to 1-1/2 minutes).
- Stir to completely melt marshmallows, then pour the melted mixture over the popcorn and mix carefully until it's coated.
Nutrition Facts : Calories 120.5, Fat 3, SaturatedFat 1.7, Cholesterol 5.1, Sodium 41.2, Carbohydrate 23.5, Fiber 0.8, Sugar 13.8, Protein 1.3
MARSHMALLOW POPCORN BALLS
These are very easy popcorn balls to make. The marshmallows make them similar to crispy rice cereal bars that are so popular. Made with marshmallows, these are sweet, crispy, and chewy. Everyone's favorite combination!
Provided by Kory H.
Categories Desserts Candy Recipes Popcorn Candy Recipes Popcorn Ball Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Grease a 9x13 inch baking dish. Set aside.
- Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
- Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
- Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
- Form popcorn into 8 balls.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 34.7 g, Cholesterol 22.9 mg, Fat 11 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 5.8 g, Sodium 86.7 mg, Sugar 18.2 g
HOMEMADE MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h30m
Yield 20 to 40 marshmallows
Number Of Ingredients 6
Steps:
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.
HG'S BIG FAT BLUEBERRY MUFFINS - WW POINTS = 2
I absolutely love these Hungry Girl Recipes! This was another one featured in an email that I received this morning: Blueberry Thrill - Here at the HG HQ, we spent an entire day whipping up versions of this recipe until we got it juuuuuuuuust right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo... Serving Size: 1 muffin Calories: 137 Fat: 2.25g Sodium: 269mg Carbs: 26.5g Fiber: 3g Sugars: 7.5g Protein: 4g POINTS. value 2* HG Tip! We've heard that freezing your blueberries can help keep them from sinking to the bottom during baking. Cool!
Provided by senseicheryl
Categories Quick Breads
Time 32m
Yield 6 large muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
- In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
- Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
- Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
- Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Nutrition Facts : Calories 146.1, Fat 3.5, SaturatedFat 1.8, Cholesterol 5.2, Sodium 232.1, Carbohydrate 26.2, Fiber 3.1, Sugar 10.1, Protein 4.3
MALLOW POPCORN BALLS
Discover these amazing Mallow Popcorn Balls. Coat popcorn balls with a gooey marshmallow mixture for yummy Mallow Popcorn Balls which your kids will love! Wrap each one individually with plastic wrap and you can even hand them out as party favors.
Provided by My Food and Family
Categories Recipes with Candy
Time 1h20m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Melt butter in large saucepan on low heat. Add marshmallows and vanilla; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.
- Place popcorn in large bowl. Add marshmallow mixture; toss until popcorn is evenly coated with marshmallow mixture.
- Shape into 10 (3-inch) balls with lightly greased hands. Place on sheets of waxed paper; let stand until firm.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
HG'S 104-CALORIE CREME BRULEE - WW POINTS = 2
From Hungry Girl: "Hip Hip Brulee! This calorie-cutting custard is creamy enough to satisfy even the PICKIEST creme brulee fans, so get ready to INDULGE! BTW, this recipe was co-developed with the QUEEN of creme brulee herself, our pal Debbie! Serving Size: 1 custard cup Calories: 104 Fat: 0.5g Sodium: 126mg Carbs: 18.5g Fiber: 0g Sugars: 17g Protein: 4.5g POINTS. value 2* HG Tip! You can pick up a kitchen torch for cheapie-cheap at places like Bed Bath & Beyond or online.
Provided by senseicheryl
Categories < 30 Mins
Time 28m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
- In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
- Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
- Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).
Nutrition Facts : Calories 116.3, Fat 0.5, SaturatedFat 0.3, Cholesterol 2.8, Sodium 123.8, Carbohydrate 22.4, Sugar 21.1, Protein 5.2
MARSHMALLOW POPCORN BALLS
Kids like to make AND eat these. You can change the flavor and color by the Jell-O you use. Great for Halloween and Christmas.
Provided by Northwest Lynnie
Categories Dessert
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a medium skillet over medium/low heat.
- Add marshmallows and stir until melted.
- Blend in dry Jell-O.
- Pour over popcorn, mixing well (a long-handled wooden spoon works well).
- With buttered hands, shape into balls.
- Let dry on waxed paper.
- Wrap individually in plastic wrap.
- Kids can do the measuring, and shape the popcorn mixture into balls when it is cool enough.
- These are a fun treat for camping and picnics.
- Make sure Handy Wipes are available for sticky hands!
- Number of popcorn balls is dependent on how large you make them; make another batch instead of doubling recipe.
Nutrition Facts : Calories 270.2, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 136.1, Carbohydrate 39.2, Fiber 2.4, Sugar 20.6, Protein 3.2
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