Chocolate Popcorn Balls Recipe

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Chocolate Popcorn Balls Recipe
Chocolate Popcorn Balls Recipe photo by Taste of Home
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Chocolate Popcorn Balls Recipe

Read Reviews
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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
Recommended: Holiday Popcorn
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + cooling

Ingredients

  • 4 quarts popped popcorn
  • 2 ounces unsweetened chocolate
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1 cup water

Directions

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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Chocolate Popcorn Balls in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p171

Nutritional Facts

1 each: 253 calories, 5g fat (1g saturated fat), 0 cholesterol, 147mg sodium, 53g carbohydrate (39g sugars, 2g fiber), 2g protein.

  • 4 quarts popped popcorn
  • 2 ounces unsweetened chocolate
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1 cup water
  1. 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).
  2. 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Chocolate Popcorn Balls in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p171

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Reviews forChocolate Popcorn Balls

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jmscoker User ID: 4615223 206493
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."

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