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These popcorn balls are the soft, chewy, marshmallow kind: freshly popped corn tossed in melted butter and marshmallows, pressed into rounds with greased hands and dotted with red and green candies for Christmas. No sugar syrup, no candy thermometer and no sticky pan of hot caramel to worry about.
In short, marshmallow popcorn balls are made by melting 1/4 cup of butter with 10 ounces of mini marshmallows, folding the mixture through two bags of popped popcorn and shaping it into rounds. They take about 25 minutes of hands-on work plus 1 hour to set, make about 10 balls and come to roughly 250 calories each.
They are a lovely December project because everyone can help. Honestly, the shaping is the fun part. A little cooking spray on your hands, a bowl of candies on the side, and the kitchen turns into a cheerful, buttery mess in the best way.
Quick Breakdown
Why You’ll Love These Popcorn Balls
- Four ingredients. Popcorn, butter, mini marshmallows and festive toppings. That is the whole shopping list.
- No candy thermometer. Because the marshmallows already contain the sugar and the setting agent, you only need to melt them.
- Soft, not jaw breaking. In fact, these stay pleasantly chewy, unlike the rock hard balls made from boiled syrup.
- Ready in an hour. Twenty five minutes of work, then they firm up on the tray while you tidy.
- Made for gifting. Wrapped in cellophane with a ribbon, they look like something from a Christmas market stall.
Ingredient Notes
- Popcorn. Two bags of microwave popcorn, popped. Plain or lightly salted works best; a little salt balances the marshmallow. Buttery “movie theatre” bags make the mixture greasy, so they are best avoided. As a bonus, popcorn is a whole grain, and the Popcorn Board notes that three cups of popped corn count as one ounce of whole grains.
- Unsalted butter. 1/4 cup (57 g). It keeps the marshmallow supple and adds that rich, buttery flavour.
- Mini marshmallows. 10 ounces (about 285 g), which is one standard bag. Minis melt faster and more evenly than large ones, so there is less risk of scorching. Fresh, soft marshmallows matter here; a stale, dried out bag melts into a stiff, stringy glue.
- Christmas sprinkles and M&M’s. Red and green candies and a jar of festive sprinkles for the tops. Use as much or as little as you like.
- Cooking spray. For your hands. This is the secret to shaping without everything sticking to your palms.
Marshmallow vs Old Fashioned Popcorn Balls
Old fashioned popcorn balls are bound with a cooked syrup of sugar, corn syrup and water, boiled to the hard or soft crack stage. They set firm and glassy, last a long time and need a thermometer and a steady hand. The marshmallow version takes a shortcut: the syrup work has already been done for you.
That shortcut works because of what is inside a marshmallow. Science Buddies explains in Scientific American’s marshmallow science guide that modern marshmallows are mostly sugar, corn syrup and gelatin, whipped full of air, and that they begin to melt at just above body temperature. So gentle heat turns them into a ready made binder, and the gelatin gives the finished balls their soft chew.
| Style | Binder | Texture | Thermometer? |
|---|---|---|---|
| Marshmallow (this recipe) | Melted marshmallows and butter | Soft and chewy | No |
| Old fashioned | Boiled sugar and corn syrup | Firm and crunchy | Yes |
| Caramel | Brown sugar caramel | Sticky and rich | Usually |
How To Make Popcorn Balls
1. Pop and sort the popcorn. First, pop both bags and tip the popcorn into your largest mixing bowl. Pick out every unpopped kernel as you go; nobody wants to crunch on one hidden in a soft, sweet bite.
2. Melt the butter. Next, put the butter in a large pot over medium heat. A roomy nonstick stockpot gives you space to stir without marshmallow climbing up the sides.
3. Add the marshmallows. Once the butter has melted, add the marshmallows. Stir often until they have melted completely into a smooth, glossy cream. Then take the pot off the heat straight away.
4. Coat the popcorn. Pour the marshmallow mixture over the popcorn and fold it through with a greased silicone spatula until every piece is coated.
5. Line a tray. Meanwhile, line a baking sheet with parchment paper or wax paper.
6. Shape. Spray your hands with nonstick spray and scoop up a handful of the coated popcorn. Press it gently into a ball, firm enough to hold but not squashed, and set it on the tray.
7. Decorate. Then press sprinkles and M&M’s onto the outside while the surface is still tacky. Repeat until all the popcorn is shaped, spraying your hands again whenever they start to stick.
8. Let them set. Finally, leave them at room temperature for about 1 hour, until they hold their shape when lifted.
Why Are My Popcorn Balls Falling Apart?
Popcorn balls fall apart when there is too little marshmallow for the amount of popcorn, or when they are shaped after the mixture has cooled. Here is how to fix that and the other common problems.
- They crumble. Work while the coating is still warm, and press each ball a little more firmly. If your bags were large, set aside a few handfuls of plain popcorn rather than stretching the marshmallow too thin.
- They are rock hard. The marshmallow cooked too long. Take it off the heat the moment it is smooth; extra time on the stove drives off moisture and makes it set like toffee.
- Everything sticks to my hands. Spray again. A light coat every two or three balls keeps things moving.
- The candies slide off. They need a tacky surface. Decorate each ball as soon as you shape it, not once the whole tray is done.
- They are soggy. Usually a sign of a buttery microwave popcorn or a humid kitchen. Use plain popcorn and store the balls wrapped.
Tips for the Best Popcorn Balls
- Use your biggest bowl. Coating is much easier when the popcorn has room to move.
- Keep the heat at medium. Marshmallow scorches quickly, and burnt sugar tastes bitter.
- Grease the spatula as well as your hands so the coating slides off cleanly.
- Shape them a little smaller than a tennis ball. They are easier for children to hold and they set more evenly.
- Do not pack them tightly. A gentle press keeps them light and chewy instead of dense.
- Add a pinch of salt or a splash of vanilla to the melted marshmallow if you like a deeper flavour.
Storage and Make Ahead
- Room temperature. Once set, wrap each ball in plastic wrap or a cellophane bag and keep them in an airtight container at room temperature for up to 3 days. They are at their softest on day one.
- Make ahead. You can shape them the day before a party. Wrap them as soon as they are set so they do not dry out.
- Freezer. Wrapped well, they freeze for up to 1 month. Thaw them in their wrapping at room temperature so condensation does not make them sticky.
- Skip the fridge. Cold air makes the marshmallow tough and the popcorn stale.
For gifts, slip each one into a Christmas cellophane treat bag tied with ribbon. They travel well in a tin with a sheet of parchment between the layers.
Variations and Substitutions
- Coloured coating. Stir a few drops of red or green gel food colouring into the melted marshmallow for a fully festive look.
- Chocolate drizzle. Once set, drizzle with melted white or dark chocolate.
- Peppermint. Add crushed candy canes instead of M&M’s. If you love that flavour, my peppermint puppy chow is another easy holiday snack mix.
- Salty and sweet. Fold in a handful of mini pretzels or salted peanuts with the popcorn.
- Brown butter. Let the butter foam and turn nutty golden before adding the marshmallows for a light caramel note.
- Other shapes. Press the mixture into a greased tin and cut it into bars, or shape small wreaths around your finger.
What to Serve With Them
These sit happily on a Christmas dessert table next to Christmas jello balls and a plate of Christmas gumdrop nougat candy, which gives you a lovely mix of colours and textures.
For more ideas to fill a cookie swap or a family movie night, browse my list of easy Christmas treats. A mug of hot chocolate on the side never hurts either.
Frequently Asked Questions
Making Them
Do marshmallow popcorn balls need corn syrup?
No. The 10 ounces of mini marshmallows already contain sugar, corn syrup and gelatin, so melting them with 1/4 cup of butter gives you the binder without boiling any syrup.
How do you keep marshmallow popcorn from sticking to your hands when shaping?
Spray your hands with nonstick cooking spray before shaping, and spray again every two or three balls. Buttered hands work too.
How long do popcorn balls take to set?
About 1 hour at room temperature. The whole recipe takes roughly 25 minutes of hands-on work plus that hour of setting time.
How many balls does this Christmas popcorn recipe make?
About 10 medium balls from two bags of popped popcorn. Shape them smaller and you will get 14 to 16 bite size ones for a party platter.
Storing and Serving
How long do marshmallow popcorn balls last?
Up to 3 days at room temperature, wrapped individually and kept in an airtight container. They are softest and chewiest on the day you make them.
Can you freeze marshmallow popcorn balls?
Yes, for up to 1 month if each one is tightly wrapped. Thaw them at room temperature still in the wrap so they do not turn sticky.
How many calories are in a Christmas popcorn ball?
About 250 calories per ball when the batch makes 10, with roughly 40 g carbohydrates and 10 g fat. These figures are estimates and depend on the popcorn and toppings you use.
Are marshmallow popcorn balls gluten free?
Popcorn, butter and most marshmallows are naturally gluten free, so these usually are. Still, check the labels on the marshmallows, sprinkles and candies, since some brands are made in shared facilities.
Ingredients
- 2 bags microwave popcorn popped, unpopped kernels removed
- 1/4 cup unsalted butter 57 g
- 10 ounces mini marshmallows about 285 g
- Christmas sprinkles and red and green M&M's for topping
- nonstick cooking spray for your hands
Instructions
- Pop the popcorn, remove any unpopped kernels and put the popcorn in a very large bowl.
- Melt the butter in a large pot over medium heat.
- Add the marshmallows and stir often until completely melted and smooth, then take the pot off the heat.
- Pour the marshmallow mixture over the popcorn and stir until evenly coated.
- Line a baking sheet with parchment or wax paper.
- Spray your hands with nonstick spray, take a handful of the coated popcorn and gently press it into a ball. Set it on the baking sheet.
- Press sprinkles or M&M's onto the outside while it is still tacky. Repeat with the rest of the popcorn.
- Let the popcorn balls set at room temperature for about 1 hour.
