
Ingredients​​ (makes 20)
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1tbsp Sunflower oil
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75g (3oz) Popping corn
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150g/5oz Mini marshmallows
· 60g/2oz Butter
· Sprinkles
· 10 glace cherries
What do we need?
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Heavy based saucepan with a lid!
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Large bowl
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Chopping board
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Knife
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Teaspoon
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Tablespoon
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Cupcake cases
Tia's tip
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Make sure you roll the balls when the mixture is warm and it will set as it gets cooler.
What do we do?
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Put the popcorn and oil into the saucepan and stir it around so that all of the kernels get covered.
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Put the saucepan back onto the heat making sure the lid is on.
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You will hear the popcorn popping very quickly – don’t take the lid off as they will fly everywhere!
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Listen until the ‘pops’ slow down.
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Remove from the heat.
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Pour the popcorn into a large bowl.
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Cut up the cherries into 6 small pieces. Add to the popcorn in the big bowl.
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Melt the butter in the saucepan and add the marshmallows.
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Stir the marshmallow mixture until they are all melted.
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Pour the marshmallow mixture over the popcorn and stir well.
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Let the mixture cool slightly.
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Cover your hands in butter and roll the mixture into 20 balls.
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Place each ball into a cupcake case and shake a few sprinkles on top.
Eat and enjoy!
Recipe is the property of cooking pioneers based on a recipe by Allrecipes