Pink Popcorn Pomanders
An Original Recipe by Not Quite Nigella
Makes 10-14 depending on size
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1 cup popping corn
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5 tablespoons oil
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500 g/1pound pink and white marshmallows
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200 g/7 ozs. white chocolate
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60 g/2ozs butter
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1 teaspoon vanilla bean paste or vanilla extract
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a few drops pink or red food colouring (optional)
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Sugar flowers to decorate
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pink ribbon cut into 15cms lengths or wooden disposable chopsticks
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oil to grease hands
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30 g/1 oz. white chocolate
Step 1 - Heat oil in a large frying pan or saucepan and test out one kernal. If it spins in the oil then it is ready. Place the rest of the popcorn in the frypan and keep shaking the pan until the popping slows down.
Step 2 - In another large heavy based saucepan, heat the butter and chocolate until the chocolate has melted. Add the marshmallows and stir until completely melted. Add a few drops of food colouring here if you'd like.
No, more melted than this-we want marshmallow lava. Yum marshmallow lava....drools
Step 3 - Place 10 cups of the popcorn (you can do it in 2-3 lots to make it easier) and mix until the popcorn is coated. Cool for a few minutes. Oil a baking sheet and then grease your hands and shape it into balls. Take a knife and slice a little slit in the centre to place the ribbon. Melt the chocolate and spread a little on the end of the ribbon that has bee folded over. Place in the slit and sit balls on the oiled baking sheet and leave to set. You may have to reshape the ball if it comes loose.