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4 Popcorn Ball Ideas That Will Surprise and Delight

April 25, 2012 Le Cordon Bleu Orlando 0 Comments

4 Popcorn Ball Ideas That Will Surprise and Delight

Popcorn balls are an old-time favorite of many.  Maybe they aren’t what first come to mind when you think of culinary arts, but there are a variety of great ways to diversify this traditional recipe.

In most instances, popcorn balls are made using a simple solution made from molasses, sugar, butter, and corn syrup that is heated, then poured over the popcorn and blended.  This provides the popcorn with the sticky consistency to adhere and form the ball while giving the treat the distinctive flavor recognized by millions.

One of the reasons for the popularity of popcorn balls as a homemade treat is the simplicity of making them.  It's a tasty culinary arts treasure. Simply add the ingredients to a pot, cook until a fine, thin consistency, then dribble over the popcorn.  Thoroughly blend the popcorn and syrup mix until all kernels are evenly coated, then form into balls.  Of course, be sure to wear thick gloves as the mixture tends to remain hot until after the balls are formed.  In fact, you want to form the balls while hot or you will have issues with them sticking.

But many would like to make popcorn balls that are anything but usual.  What follows are some of the more interesting popcorn balls along with instructions for making the syrup, which is the basis for all popcorn balls (along with the popcorn, of course). If you like trying these creative twists, you may want to look into culinary school in Orlando; you never know where it might take you!

Here’s how you make your own popcorn balls at home along with 4 variations that are sure to delight even the most discriminating kids will love them.

Here’s how:

Traditional Syrup
1/2 cup butter
2 cups sugar
1 cup light corn syrup
1 14 oz. can sweetened condensed milk
1 tbsp. vanilla extract

Syrup can coat about 5 quarts of popcorn (sifted)

  1. Pop your popcorn – after popping the corn, you will want to sift out any un-popped kernels as these could break a tooth.  The easy way is to use a plastic colander found in any department store (ensure that the colander has holes roughly the size or bigger than the un-popped kernels but not larger than the popped corn).  Pour the popcorn in a large bowl to cool.
  2. Prepare your syrup by placing the syrup ingredients in a cooking pot and heating until about 350 degrees, stirring constantly to keep the mix from sticking and burning. When very thin (and very hot, so be careful) pour evenly over the popcorn.
  3. Spray a large metal spoon with cooking spray (to prevent sticking) and blend the mixture thoroughly.
  4. Using either gloves or special ball-forming tongs (yes, they make them), form the mixture into balls.
  5. Set on wax paper to cool.

4 Variations Sure to Delight

  1. Snickers (or your favorite candy bar) – Substitute 6 regular sized Snickers or your favorite candy bar for the sugar.  It is best to cut the candy into chunks prior to cooking.
  1. Cheesecake – Substitute 1 cup of sugar for 1 cup of cream cheese.
  1. Peanut butter – Substitute 1 cup of sugar for 1 cup of peanut butter.
  1. Ice Cream – Substitute 1 cup of sugar, the condensed milk, and the vanilla for your favorite ice cream.

These variations are sure to please! If you love to cook and want to learn the techniques to bring your skills to the next level, check out culinary school in Orlando.

This article is presented by Le Cordon Bleu College of Culinary Arts in Orlando. Le Cordon Bleu College of Culinary Arts in Orlando offers culinary arts and pâtisserie and baking training programs in Orlando, Florida. To learn more about the class offerings, please visit Chefs.edu/Orlando 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.


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