Ginger Cranberry Popcorn Balls
Votes: 1
Time: 20 min.
Complexity: easily
Complexity: easily
Ginger-cranberry popcorn balls - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup chopped candied ginger
- 3/4 cup chopped white chocolate
- 1/4 cup corn syrup
- 2 tbsp (30 g) butter
- 1 cup crushed marshmallows
- 1 cup of sugar
- 1 tbsp. water
- A pinch of salt
- 3/4 cup dried cranberries
- 12 cups of ready-made popcorn
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Cooking the dish according to the recipe:
- Combine corn syrup, butter, sugar, candied ginger, marshmallows and 1 tablespoon water in a saucepan and heat over medium heat, stirring constantly.
Stir in dried cranberries, white chocolate, and a pinch of salt. Remove the pan from the heat and fold in the popcorn using a rubber spatula.
Grease your hands with butter and form ginger-cranberry popcorn balls.
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