Halloween Popcorn Balls Recipe

• 1-1/2 cup Candy-Coated Milk Chocolate Pieces
• 1-1/2 cup Light-Colored Corn Syrup
• 17 ounce Marshmallow Creme
• 20 cups Popped Popcorn
• 1 tsp Vanilla Extract
• 1 1/2 cups Sugar
• 2 tbsp Butter

• Remove all unpopped kernels from popped popcorn. Place them in a buttered 17x12x2-inch baking pan or roasting pan heated at 300 degree F.
• Now add corn soup and sugar in a large saucepan and bring it to boil. Remove the pan from heat and stir in marshmallow creme, butter, and vanilla until combined.
• Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies.
• Now with damp hands, quickly shape mixture into 3-inch-diameter balls.
• Wrap each popcorn ball in plastic wrap and store at room temperature up to 1 week.
• Halloween Popcorn Balls are ready to savor.