Ingredients:
20 Cups Of Plain Popped Popcorn
3 Cups Of Hershey's Chocolate Syrup
2 Cup Of Mini Marshmallows
1/4 Cup Of Real Salted Butter
1/8 Cup Of Bottled Spring Water
2 Cups Of Powdered Sugar
Information:
Serving Size 20
210 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
I would like to thank Joe from Salt Lake City Utah for submitting this chocolate syrup popcorn balls recipe for publishing. To begin please take out a large saucepan and then add into it the Hershey's chocolate syrup, real salted butter, bottled spring water, powdered sugar, and mini marshmallows. Continuously stir these ingredients over medium heat until the mixture begins to boil. You will then want to remove the sauce from the stove, and then stir in all of the plain popped popcorn. Moving along, next grease your clean and sterile hands with vegetable shortening, and form twenty even sized round popcorn balls. Once all of the popcorn balls have been formed, individually wrap them in cellophane, and then let them harden at room temperature. With this recipe, don't be afraid to adjust the amount of chocolate used, depending on how well you want your popcorn coated. This recipe calls for a coating that is slightly on the heavy side. Thanks for stopping by our website.
