How-to-Make-Popcorn-Balls
October 13, 2011
•Le Cordon Bleu
•Boston
• 0 Comments
How to Make Popcorn Balls
While no one in the culinary art world is quite sure when the first popcorn ball was invented its origin is usually associated with an old Nebraska myth. According to legend, popcorn balls invented themselves during the “Year of Striped Weather” which fell between the years of the “Big Rain” and the “Great Heat”. In this year there was a mile long stretch of intense heat and another of drenching rain. Right between the two stretches was a farm that experienced both types of weather. According to myth the weather was so extreme that the rain washed the sugar right out of the sugarcane and the intense heat popped the corn in the corn field. Because the sugarcane was grown on a hill the sugary syrup ran down into the cornfield below rolling the corn into giant balls. The story ends with grasshoppers eating all the popcorn balls on July, 21 1874.
Popcorn balls were one of the most popular snacks of the late 1800’s and early 1900’s and although there is mention of them as early as 1840 the first published recipe appeared in 1861 in E.F. Haskell’s “Housekeeper’s Encyclopedia” . While today they are mainly associated with county fairs and amusement parks they are still a fun and easy confection for you to make whether at home or at a cooking school in Boston.
How to Make Popcorn Balls
To make popcorn balls you will first need to assemble a few basic ingredients: butter, a large pot, wax paper, popped popcorn, a bag of marshmallows, a wooden spoon, and cooking spray.
Step 1: Set up your large pot on the stove on a low setting and then heat butter until melted.
Step 2: Add your marshmallows to the pot and continue to stir butter and marshmallows until melted.
Step 3: Remove marshmallow and butter mixture from heat
Step 4: In a large mixing bowl combine your popped popcorn with marshmallow and butter. Stir with your wooden spoon until the popcorn is completely and evenly coated. Allow mixture to cool for a few minutes.
Step 5: Once the mixture has cooled spray your hands with a light coating of cooking spray to prevent the popcorn from sticking.
Step 6: Shape popcorn mixture into balls and place on wax paper to cool.
Once you have mastered the basic recipe there are unlimited variations of popcorn balls for you to experiment with. Adding food coloring is a great way to make them holiday specific, or try adding flavored extract like vanilla or almond for a unique flavor. If you are looking for a project to make with children, popcorn balls can be decorated with any number of toppings like colored frosting or candies and for your feathered friends try rolling popcorn balls in bird seed and hanging outside for the birds to eat.
Making popcorn balls is just one way for you to explore the exciting world of the culinary arts. If you would like to take your passion to the next level enrolling in a cooking school in Boston is a great way for you to learn new techniques and explore new challenges.
This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.