Orange Cream Cheese Balls

I have never been able to ride the marmalade train. I wish I liked it, but something about the too-sweet taste and the aggressively chewy texture just makes it too much work for a toast topper. (Which is unfortunate, because I've always fancied the idea of sitting down to a civilized afternoon tea with crumpets and marmalade and clotted cream. This fantasy also involves a butler and an English country manor, so it's safe to say I have a long way to go before I get there.)

I do, however, like to cook and bake with marmalade, because it's an easy way to pack a lot of citrus flavor into a dish without adding a lot of liquid in the form of juice. These Orange Cream Cheese Balls make good use of marmalade, mixing it with white chocolate and cream cheese to form soft, tangy candies that actually taste like creamsicles! Try rolling them in toasted coconut or chopped nuts, to add a little extra flavor and a crunchy texture.

Get the recipe: Orange Cream Cheese Balls

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Orange Cream Cheese Balls Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Candy Corn Popcorn Balls

Sometimes popcorn balls can be way too sticky, and I have to mentally count my teeth after every bite to make sure I haven't lost an incisor in the ball accidentally. Not so with this recipe for Candy Corn Popcorn Balls. These Halloween treats are held together by melted marshmallows instead of a sugar syrup, so they stay soft and chewy, and the vanilla flavor of the marshmallows blends nicely with the candy corn. They are quite sweet, but what's a Halloween candy without a little sugar buzz?

Get the recipe: Candy Corn Popcorn Balls
More Popcorn Balls: Packed Popcorn Balls | Popcorn Pops

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Photo c2010 Elizabeth LaBau, licensed to About.com, Inc.

View the original article here

Candy Corn Popcorn Balls

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Sweet and gooey, these Candy Corn Popcorn Balls are the perfect Halloween treat! You won’t believe how easy it is to make popcorn balls using melted marshmallows, popcorn and candy corn. Be sure to press the balls together firmly, so that they won’t fall apart.

Prep Time: 10?minutes

Total Time: 10?minutes

Ingredients:

• 1/2 stick (2 ounces) butter
• 4 cups miniature marshmallows
• 1 bag plain popped popcorn (12 cups popped)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1.5 cups candy corn

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the popped popcorn and the candy corn in a large mixing bowl and set aside.

3. Place the butter in a microwave-safe bowl and microwave for 30-45 seconds to melt it. Add the marshmallows, and microwave for an additional 90 seconds to melt them. The marshmallows might not look melted at the end of this time, but once you stir them, they should liquefy. Stir to blend the butter and marshmallows, then add the vanilla and salt and stir until the candy is well-mixed.

4. Pour the marshmallow mixture over the popcorn and candy corn, and stir until they are thoroughly combined. Allow the mixture to sit for a minute, to cool down the hot marshmallow.

5. Spray your hands with nonstick cooking spray, and scoop up a handful of popcorn. Press it firmly between your hands, forming a ball shape. Make sure that the balls are compact; loosely formed popcorn balls easily fall apart. If the balls don’t form at first, allow the mixture to sit for another minute, this seems to help them hold together.

6. Place the popcorn balls on the prepared baking sheet and allow them to firm up at room temperature. Store the popcorn balls in an airtight container in a cool, dry room.

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