I've had this recipe for more than 20 years. They were good then...and just as great today! They're a fun change from traditional easter candy. —Carolyn Hayes, Johnston City, Illinois
- 4 quarts popped popcorn
- 2 ounces unsweetened chocolate
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 cup water
- Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage).
- Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic wrap. Yield: 1 dozen.
Originally published as Chocolate Popcorn Balls in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p171
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Reviewed Dec. 17, 2013
"I ruined 2 batches trying to get this recipe right. The temperature is very sensitive and if it's not "just right" it's too liquidy or turns into chocolate taffy.Not for beginners."