15 Easy Christmas Candy Recipes

While store-bought holiday treats line the shelves, you'll find more joy and satisfaction in making your own Christmas candies at home. These 15 easy recipes don't require fancy equipment or professional skills, just simple ingredients and basic kitchen tools you likely already have. From classic chocolate fudge to no-bake truffles, each recipe takes 30 minutes or less to prepare. Let's explore these festive confections that'll make perfect gifts and holiday memories.

Classic Chocolate Fudge With Walnuts

Classic chocolate fudge with walnuts is a beloved holiday treat that has been passed down through generations. Rich, creamy, and decadent, this traditional confection strikes the perfect balance between smooth chocolate and crunchy nuts, making it an ideal homemade gift or dessert table centerpiece during the Christmas season.

Making perfect fudge requires attention to detail and precise temperature control, but the end result is well worth the effort. This recipe produces a foolproof version that delivers consistently smooth, velvety results while maintaining that classic fudge texture we all know and love.

Ingredients:

• 3 cups granulated sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 12 oz semi-sweet chocolate chips
• 1 jar (7 oz) marshmallow creme
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1/4 teaspoon salt

Line an 8-inch square pan with aluminum foil and butter the foil. In a heavy saucepan, combine sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until mixture reaches 234°F (soft-ball stage) on a candy thermometer. Remove from heat immediately and stir in chocolate chips until melted. Add marshmallow creme, vanilla, salt, and walnuts, stirring until well combined. Pour mixture into prepared pan and let cool completely at room temperature, about 2-3 hours.

Once cooled, lift foil from pan and cut fudge into squares. For best results, use a sharp knife dipped in hot water and wiped clean between cuts. Store in an airtight container, separating layers with wax paper.

For optimal results, avoid making fudge on humid days as moisture can affect the texture. The success of fudge largely depends on achieving the correct temperature, so a reliable candy thermometer is essential. If the fudge becomes grainy, it was likely cooked at too high a temperature or stirred too vigorously during cooling.

Three-Ingredient Peppermint Bark

Three-ingredient peppermint bark is a classic holiday treat that combines the rich flavors of dark and white chocolate with refreshing peppermint. This simple yet elegant confection makes an excellent homemade gift and can be prepared in under an hour with minimal effort.

The key to perfect peppermint bark lies in properly tempering the chocolate and creating distinct layers that adhere to each other. When done correctly, the bark should have a satisfying snap when broken and a glossy finish that doesn't melt at room temperature.

• 12 ounces dark chocolate, chopped
• 12 ounces white chocolate, chopped
• 12 candy canes, crushed

Line a baking sheet with parchment paper. Melt the dark chocolate in a double boiler or microwave, stirring frequently until smooth. Pour the melted dark chocolate onto the prepared baking sheet and spread into an even layer about 1/4 inch thick. Allow it to set at room temperature for about 15 minutes, until just barely firm.

Melt the white chocolate using the same method as the dark chocolate. Pour it over the set dark chocolate layer, spreading evenly. Immediately sprinkle the crushed candy canes over the white chocolate layer, pressing gently to ensure they stick. Allow the bark to set completely at room temperature for about 30 minutes, or refrigerate for 15 minutes.

For best results, store the peppermint bark in an airtight container between layers of wax paper at room temperature for up to two weeks. If the room is particularly warm, store in the refrigerator, but be aware that condensation can form on the surface when brought to room temperature. Break or cut the bark into irregular pieces just before serving or gifting.

No-Bake Oreo Truffles

No-bake Oreo truffles are a delightful holiday treat that combines the beloved flavors of Oreo cookies with rich cream cheese and smooth chocolate coating. These bite-sized confections are perfect for holiday gatherings, gift-giving, or simply enjoying as a special dessert during the festive season.

Creating these truffles requires minimal ingredients and no baking, making them an ideal recipe for busy holiday schedules or when kitchen space is limited. The process is simple enough that children can help, creating wonderful family memories while preparing these sweet treats.

Ingredients:

• 36 Oreo cookies
• 8 oz cream cheese, softened
• 16 oz white chocolate or semi-sweet chocolate for coating
• Sprinkles or crushed Oreos for decoration (optional)

Crush the Oreo cookies (including the cream filling) in a food processor until they become fine crumbs. Mix the cookie crumbs with softened cream cheese until well combined and smooth. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze the balls for 15-20 minutes until firm.

Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Using a fork or dipping tool, dip each chilled truffle ball into the melted chocolate, ensuring complete coverage. Tap off excess chocolate and place back on the parchment paper. Add any decorative toppings immediately before the chocolate sets. Allow the truffles to set completely at room temperature or refrigerate for faster results.

Storage Tip: Keep these truffles refrigerated in an airtight container for up to two weeks. When serving, allow them to sit at room temperature for 10-15 minutes for the best texture and flavor. If using white chocolate for coating, be extra careful not to overheat it as it can become grainy and unusable.

Festive M&M Christmas Bark

Festive M&M Christmas Bark is a delightful holiday treat that combines the rich smoothness of chocolate with the colorful crunch of M&Ms. This simple yet impressive dessert makes for perfect holiday gifts or a festive addition to any Christmas cookie platter.

This no-bake recipe requires minimal ingredients and preparation time, making it an ideal choice for busy holiday schedules. The contrasting textures of smooth chocolate and crunchy candies, combined with the festive red and green colors, create a visually stunning treat that captures the spirit of the season.

Ingredients:

• 24 ounces white chocolate chips
• 12 ounces semi-sweet chocolate chips
• 2 cups holiday M&Ms (red and green)
• 1/2 cup crushed candy canes
• 1 tablespoon vegetable oil
• 1/4 teaspoon peppermint extract (optional)

Line a large baking sheet with parchment paper. Melt the white chocolate chips with half tablespoon of vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth. In a separate bowl, repeat the process with semi-sweet chocolate chips and remaining oil. Pour the white chocolate onto the prepared baking sheet and spread into an even layer. Drizzle the melted dark chocolate over the white chocolate and use a knife to create swirls. Immediately sprinkle M&Ms and crushed candy canes over the chocolate mixture.

Allow the bark to set completely at room temperature (approximately 2 hours) or refrigerate for 30 minutes until firm. Once set, break or cut the bark into irregular pieces.

For best results, store the bark in an airtight container at room temperature for up to two weeks. Avoid making this treat on humid days as moisture can affect the chocolate's ability to set properly. If adding peppermint extract, mix it into the melted white chocolate before spreading, and use sparingly as the flavor can be intense.

Crunchy Peanut Brittle

Peanut brittle is a beloved holiday candy that combines the rich, nutty flavor of roasted peanuts with a golden-brown caramelized sugar base. This classic confection creates a satisfying crunch that has delighted generations of candy lovers during the Christmas season.

Making peanut brittle requires careful attention to temperature and timing, but the effort is well worth the delicious result. The key to perfect brittle lies in achieving the right consistency of the sugar syrup and ensuring the peanuts are evenly distributed throughout the mixture.

Ingredients:

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 cup water
• 2 cups raw peanuts
• 1 tablespoon butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Begin by combining sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat. Stir until sugar dissolves completely, then add the raw peanuts. Continue cooking while stirring occasionally until the mixture reaches 300°F (hard-crack stage) on a candy thermometer.

At this point, remove from heat and quickly stir in butter, baking soda, vanilla extract, and salt until well combined. Pour the hot mixture immediately onto a large buttered baking sheet, spreading it thin with a spatula. Allow the brittle to cool completely at room temperature, which typically takes about 30-45 minutes. Once cooled, break the brittle into pieces by gently tapping with a hammer or the handle of a knife.

For best results, avoid making peanut brittle on humid days as moisture can affect the candy's texture and crispness. Store the finished brittle in an airtight container with wax paper between layers to prevent sticking, and keep it in a cool, dry place where it can last for up to two weeks.

Easy Chocolate-Covered Pretzel Rods

Chocolate-covered pretzel rods are a festive holiday treat that combines the perfect balance of sweet and salty flavors. These delightful confections feature crispy pretzel rods enrobed in rich chocolate and decorated with colorful holiday sprinkles, crushed candy canes, or chopped nuts.

This classic Christmas candy requires minimal baking skills and can be customized with various toppings and chocolate varieties. Whether using dark, milk, or white chocolate, these pretzel rods make excellent homemade gifts and are perfect for holiday party platters or cookie exchanges.

Ingredients:

• 24 large pretzel rods
• 16 ounces chocolate melting wafers
• Holiday sprinkles
• Crushed candy canes
• Chopped nuts (optional)
• Colored candy melts (optional)
• Parchment paper

Line a baking sheet with parchment paper. Melt chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth. Dip each pretzel rod into the melted chocolate, using a spoon to help coat them evenly. Gently tap off excess chocolate and immediately add desired toppings while the chocolate is still wet. Place the dipped pretzels on the prepared baking sheet.

Allow the chocolate-covered pretzel rods to set completely at room temperature for about 30 minutes, or place them in the refrigerator for 10-15 minutes for faster setting. Once set, transfer to an airtight container, separating layers with wax paper to prevent sticking.

For best results, avoid overheating the chocolate as this can cause it to seize or become grainy. If using candy melts for drizzling, place them in a small plastic bag and snip off a tiny corner to create thin, decorative lines. Store the finished pretzel rods in a cool, dry place for up to two weeks, keeping them away from direct sunlight or heat sources to prevent melting.

Old-Fashioned Divinity Candy

Old-fashioned divinity candy is a classic Southern holiday treat that's known for its light, airy texture and sweet, vanilla flavor. This cloud-like confection dates back to the early 1900s and has been a Christmas staple in many American households for generations.

Making divinity requires patience and attention to weather conditions, as humidity can affect the final texture of the candy. On a dry day, this recipe produces perfectly fluffy, melt-in-your-mouth pieces that are worth the effort and careful timing required to achieve the right consistency.

• 2½ cups granulated sugar
• ½ cup light corn syrup
• ½ cup water
• 2 large egg whites, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup chopped pecans (optional)
• ¼ teaspoon salt

Begin by combining sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat. Stir until sugar dissolves, then cook without stirring until mixture reaches 260°F (hard-ball stage) on a candy thermometer. Meanwhile, beat egg whites in a large bowl with an electric mixer until stiff peaks form.

When syrup reaches temperature, remove from heat. With mixer running on high speed, slowly pour about half the hot syrup in a thin stream into the beaten egg whites. Return remaining syrup to heat and cook until it reaches 275°F (soft-crack stage). Remove from heat and gradually pour the remaining syrup into the egg white mixture, beating constantly. Add vanilla extract and continue beating until mixture holds its shape and becomes slightly dull, about 4-5 minutes. Fold in pecans if using.

For best results, make divinity on a dry day with low humidity, as moisture in the air can prevent the candy from setting properly. Test readiness by dropping a small amount from a spoon – it should hold its shape. If mixture becomes too stiff while working with it, add a few drops of hot water to maintain workability. Store in an airtight container between wax paper layers for up to 2 weeks.

Holiday Rice Krispie Treats

Holiday Rice Krispie Treats transform the classic marshmallow-cereal bars into festive Christmas treats with simple decorative elements and seasonal colors. These crowd-pleasing squares combine the familiar crispy texture with holiday charm, making them perfect for Christmas parties, cookie exchanges, or family gatherings.

The beauty of these treats lies in their versatility – they can be shaped into Christmas trees, cut into star shapes, or simply decorated with red and green sprinkles. Children particularly enjoy helping with this recipe, as it requires no baking and offers plenty of opportunities for creative decoration.

Melt butter in a large pot over low heat. Add marshmallows and stir constantly until completely melted and smooth. Remove from heat and add vanilla extract and several drops of green food coloring until desired shade is achieved. Quickly fold in the Rice Krispies cereal, stirring until evenly coated.

Press the mixture into a greased 13×9 inch pan using wax paper or a buttered spatula. While still warm, top with sprinkles, pressing them gently into the surface. If desired, drizzle melted white chocolate over the top and add holiday candy decorations. Allow to cool completely at room temperature before cutting into squares.

To ensure the best results, work quickly once the marshmallows are melted, as the mixture begins to set rapidly. Butter or grease your hands and tools to prevent sticking, and avoid compressing the mixture too firmly when pressing it into the pan, as this can result in dense, hard treats. Store in an airtight container at room temperature for up to three days, separating layers with wax paper to prevent sticking.

• 6 cups Rice Krispies cereal
• 4 tablespoons butter
• 1 package (10 oz) marshmallows
• 1/2 teaspoon vanilla extract
• Green food coloring
• Red and green sprinkles
• White chocolate chips (optional)
• Holiday-themed candy decorations

Five-Minute Microwave Toffee

This simple microwave toffee recipe delivers the same buttery, crunchy satisfaction as traditional stovetop toffee but requires just a fraction of the time and effort. Perfect for last-minute holiday gifts or quick sweet cravings, this recipe transforms basic pantry ingredients into a delectable treat in mere minutes.

The key to successful microwave toffee lies in careful timing and temperature monitoring. While conventional toffee-making requires constant stirring and precise candy thermometer readings, this microwave version simplifies the process while maintaining the signature crunch and rich caramel flavor that makes toffee so irresistible.

• 1 cup salted butter
• 1 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped nuts (almonds or pecans)
• 1/4 teaspoon sea salt

Line a 9×13 inch baking pan with parchment paper. Combine butter and sugar in a large microwave-safe bowl. Microwave on high for 2 minutes, then stir thoroughly. Continue microwaving in 30-second intervals, stirring between each interval, until the mixture turns golden brown (approximately 5 minutes total).

Once the desired color is achieved, stir in vanilla extract and immediately pour the hot toffee into the prepared pan. Sprinkle chocolate chips evenly over the hot toffee and let stand for 2 minutes until chips become glossy. Spread the melted chocolate with a spatula, then sprinkle with chopped nuts and sea salt. Refrigerate for 1 hour or until completely set.

For best results, monitor the toffee closely during microwaving as timing can vary between different microwave models. Using a microwave-safe glass bowl rather than plastic is essential, as the mixture becomes extremely hot. If the toffee separates during cooking, adding a tablespoon of hot water and stirring vigorously can help re-emulsify the mixture. Store finished toffee in an airtight container for up to two weeks, keeping it in a cool, dry place.

Christmas Rock Candy

Christmas rock candy is a delightful holiday treat that combines the crunchiness of nuts with the sweetness of chocolate and dried fruits. This classic confection gets its name from its rocky appearance and has been a beloved Christmas treat for generations.

Making Christmas rock candy is surprisingly simple and requires no special equipment or candy thermometer. It's an excellent project to do with children during the holiday season, though adult supervision is needed when working with melted chocolate. The end result is a beautiful cluster of chocolate-covered goodies that makes for perfect holiday gifts or party treats.

Ingredients:

• 24 oz semi-sweet chocolate chips
• 12 oz white chocolate chips
• 2 cups mixed nuts (almonds, pecans, walnuts)
• 1 cup dried cranberries
• 1 cup golden raisins
• 1/2 cup candied cherries
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Line two large baking sheets with parchment paper. Melt the semi-sweet chocolate chips in a double boiler or microwave, stirring frequently until smooth. Once melted, add vanilla extract and salt. Fold in the nuts and dried fruits until well coated. Drop spoonfuls of the mixture onto the prepared baking sheets.

Melt the white chocolate chips and drizzle over the dark chocolate clusters. Allow the candy to set completely at room temperature for about 2 hours, or place in the refrigerator for 30 minutes to speed up the process.

For best results, store your Christmas rock candy in an airtight container between layers of waxed paper. The candy will stay fresh for up to two weeks at room temperature or up to one month if refrigerated. When melting chocolate, be careful not to overheat it as this can cause it to seize and become grainy. If working in a warm kitchen, consider adding 1 tablespoon of vegetable shortening to the chocolate to help maintain its smooth consistency.

White Chocolate Cranberry Clusters

White chocolate and cranberries create a perfect holiday combination that delights both the eyes and taste buds. These festive clusters combine the sweetness of premium white chocolate with tart dried cranberries, creating an elegant yet simple Christmas treat that's perfect for gift-giving or holiday gatherings.

These no-bake clusters require minimal ingredients and come together in just minutes, making them an ideal last-minute holiday dessert option. The contrast between the smooth, creamy white chocolate and the chewy cranberries creates an irresistible texture that keeps people coming back for more.

Ingredients:

• 24 oz high-quality white chocolate, chopped
• 2 cups dried cranberries
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Melt the white chocolate in a double boiler or microwave in 30-second intervals, stirring between each interval until completely smooth. Once melted, stir in the vanilla extract and salt until well combined. Add the dried cranberries to the melted chocolate mixture and stir until all cranberries are evenly coated.

Drop spoonfuls of the mixture onto parchment-lined baking sheets, creating small clusters about 2 inches in diameter. Allow the clusters to set completely at room temperature for about 1 hour, or place them in the refrigerator for 20-30 minutes until firmly set.

For best results, use high-quality white chocolate as it melts more smoothly and tastes better than cheaper alternatives. Store the clusters in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. If the room is warm, refrigeration is recommended to prevent the chocolate from softening.

Candied Pecans With Cinnamon

Candied pecans are a quintessential holiday treat that fills your home with the warm, inviting aroma of cinnamon and roasted nuts. These sweet, crunchy morsels make perfect homemade gifts, party snacks, or toppings for desserts and salads during the festive season.

This recipe transforms ordinary pecans into an irresistible confection using simple pantry ingredients and minimal effort. The secret lies in creating the perfect balance of sweet coating and warming spices while maintaining the natural, buttery flavor of the pecans.

• 4 cups pecan halves
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 egg white
• 1 tablespoon water
• 1 teaspoon vanilla extract

Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper. In a small bowl, mix together sugar, cinnamon, and salt. In a separate large bowl, whisk the egg white with water and vanilla extract until frothy but not stiff. Add the pecans to the egg white mixture and stir until they're evenly coated. Pour the sugar mixture over the coated pecans and toss until each pecan is well covered.

Spread the coated pecans in a single layer on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes to ensure even coating and prevent clumping. Once done, remove from the oven and let cool completely on the baking sheet, during which time the coating will harden and become crispy.

For best results, store candied pecans in an airtight container at room temperature for up to two weeks. If you notice any moisture in the container, the pecans may become sticky, so adding a paper towel to absorb excess moisture can help maintain their crunch. Avoid making this recipe on particularly humid days as the moisture in the air can affect the final texture of the coating.

No-Bake Cookie Dough Truffles

No-bake cookie dough truffles are a delightful holiday treat that combines the irresistible taste of raw cookie dough with a rich chocolate coating. These bite-sized confections are completely safe to eat since they contain no raw eggs, making them perfect for holiday parties and gift-giving.

These truffles feature the classic chocolate chip cookie dough flavor but can be customized with different mix-ins and coatings to create variety. The simplicity of this no-bake recipe means you can make them quickly, and they're an excellent project to do with children during the holiday season.

• 2 cups all-purpose flour (heat-treated)
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2-3 tablespoons milk
• 1 cup mini chocolate chips
• 16 ounces chocolate coating or melting wafers
• Sprinkles for decoration (optional)

Begin by heat-treating the flour by spreading it on a baking sheet and microwaving for 1-2 minutes, stirring halfway through, until it reaches 165°F. Allow it to cool completely. In a large bowl, cream together the softened butter and sugars until light and fluffy. Add vanilla extract and salt, mixing well. Gradually incorporate the cooled flour into the butter mixture. Add milk one tablespoon at a time until the dough reaches a firm, moldable consistency. Fold in the mini chocolate chips.

Form the dough into 1-inch balls and place them on a parchment-lined baking sheet. Freeze the balls for 30 minutes or until firm. Melt the chocolate coating according to package directions. Using a fork or dipping tool, dip each frozen ball into the melted chocolate, allowing excess to drip off. Place dipped truffles back on the parchment paper and add sprinkles if desired. Let set completely at room temperature or refrigerate to speed up the process.

To ensure the best results, keep the dough balls frozen until ready to dip, as this helps maintain their shape and prevents them from falling apart in the warm chocolate. The chocolate coating should be warm but not hot, and any leftover truffles should be stored in an airtight container in the refrigerator for up to two weeks. If the dough seems too dry, add milk gradually, and if it's too wet, add more heat-treated flour until the desired consistency is reached.

Saltine Toffee Bark

Saltine toffee bark, often called "Christmas Crack," is a beloved holiday treat that transforms simple crackers into an irresistible candy. The combination of salty crackers, buttery toffee, and rich chocolate creates a perfect balance of flavors that keeps people coming back for more.

This classic recipe requires minimal ingredients and preparation time, making it an ideal choice for busy holiday bakers or those new to candy making. Despite its simplicity, the result is a professional-looking confection that's perfect for gift-giving or serving at holiday gatherings.

• 1 sleeve saltine crackers (about 40 crackers)
• 1 cup butter (unsalted)
• 1 cup brown sugar
• 2 cups semi-sweet chocolate chips
• Optional: 1/2 cup chopped nuts or crushed candy canes

Start by preheating the oven to 350°F and lining a baking sheet with parchment paper. Arrange saltine crackers in a single layer on the prepared sheet, ensuring they fit snugly together. In a medium saucepan, combine butter and brown sugar, bringing the mixture to a boil over medium heat. Continue boiling for 3 minutes while stirring constantly, then immediately pour over the arranged crackers, spreading evenly.

Place the baking sheet in the oven for 5 minutes until the toffee is bubbly. Remove from oven and sprinkle chocolate chips over the hot toffee. Let stand for 5 minutes until chips are softened, then spread the melted chocolate evenly across the surface. If desired, sprinkle with chopped nuts or crushed candy canes. Refrigerate for at least 2 hours until completely set.

For best results, store the toffee bark in an airtight container between layers of wax paper in the refrigerator. Let it come to room temperature before breaking into pieces, as cold toffee can shatter unpredictably. The bark can be stored for up to two weeks, though it rarely lasts that long.

Marshmallow Peppermint Popcorn Balls

Marshmallow Peppermint Popcorn Balls combine the light, airy texture of freshly popped popcorn with the sweet, sticky goodness of melted marshmallows and refreshing peppermint. This festive treat brings together classic holiday flavors in an easy-to-make snack that's perfect for gift-giving or holiday parties.

These delightful treats can be customized with different colors of crushed peppermint candies, making them visually striking additions to any Christmas dessert table. The combination of smooth marshmallow coating and crunchy popcorn creates an irresistible texture that both children and adults will love.

Ingredients:

• 12 cups popped popcorn (about 1/2 cup kernels)
• 1 bag (16 oz) mini marshmallows
• 1/4 cup butter
• 1/2 teaspoon peppermint extract
• 1 cup crushed candy canes or peppermint candies
• Red food coloring (optional)
• Non-stick cooking spray
• Salt to taste

Begin by popping the popcorn and removing any unpopped kernels. Place the popped corn in a large bowl and set aside. In a large saucepan, melt the butter over medium heat, then add the marshmallows. Stir constantly until the mixture is completely melted and smooth. Remove from heat and stir in the peppermint extract and a few drops of red food coloring if desired.

Pour the marshmallow mixture over the popcorn and quickly fold it in using a greased spatula until the popcorn is evenly coated. Sprinkle the crushed peppermint candies over the mixture while still warm and gently fold them in. Spray your hands with cooking spray and form the mixture into 3-inch balls, working quickly before the mixture cools and hardens.

When making these popcorn balls, timing is crucial. The marshmallow mixture will begin to set quickly, so have all ingredients measured and ready before starting. If the mixture becomes too firm to work with, place it in a warm oven for a few minutes to soften. Store the finished popcorn balls in an airtight container, separated by wax paper, for up to one week.