Ghost Marshmallow Popcorn Balls - Little Sunny Kitchen

Prep Time 20

Cook Time 5

Total Time 25

▢ ¼ cup (58g) unsalted butter half a stick of butter
▢ 10 ounces (280g) mini marshmallows
▢ ½ teaspoon pure vanilla extract
▢ 8-9 cups popped popcorn, unpopped kernels removed made from ½ cup of unpopped kernels
▢ 5 ounces (140g) vanilla flavored candy melts or white chocolate
▢ 20 candy eyes

Prepare a large cookie sheet, and line it with a silicone mat or parchment paper.
In a heavy bottom saucepan over low heat, combine butter and marshmallows. Stir until melted and smooth, remove from heat immediately and stir in the vanilla.
Pour the marshmallow mixture over the popcorn and stir until all the popcorn is coated. The mixture will be very sticky.
Butter your hands, then take handfuls of the coated popcorn and shape them into ghost balls. Place the balls on the prepared cookie sheet.
Melt the candy wafters. Add the candy melts to a microwave-safe bowl, and microwave at 50% power for one minute. Stir, and microwave again for 30 seconds at 50% power. Stir again. Continue microwaving at 50% power for 20 seconds at a time, stirring after each, until the candy is smooth.
Dip half of each popcorn ball in the melted candy. Immediately decorate with eye candies and allow to set in the fridge for 1 hour.

Be sure to add butter or oil to your hands before trying to form balls from the popcorn mixture. This will keep it from sticking to your hands.
After you pop the popcorn, be sure to remove any unpopped kernels from the bowl before adding the marshmallow mixture. You don't want those kernels in your popcorn balls.
Store marshmallow popcorn balls in an airtight container at room temperature. Enjoy within 2 days.