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
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forChocolate Popcorn Balls
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."