3/4 cup (6 oz.) light corn syrup
1/4 cup (4 TBS) butter
2 tsp cold water
2 5/8 cups confectioners’ sugar
1 cup marshmallows
5 quarts (20 cups) plain popped popcorn = 3 microwave bags or 1½ cups of popcorn kernels stove popped
Pop popcorn. Put popcorn in a very large heat proof bowl (or divide between 2 large bowls), place in the oven at 200 degrees to keep it just warm while making sauce.
In a saucepan over medium heat, combine all ingredients, except popped popcorn. Heat and stir until all marshmallows are melted and the mixture comes to a slight boil.
Carefully pour the hot mixture over the popcorn. Quickly, using 2 rubber spatulas toss popcorn to equally distribute.
Grease hands with vegetable oil, or butter. You have time to make all of the popcorn balls, but move quickly shaping the coated popcorn into balls before it cools. If you want them on a stick, place a sucker stick (Wilton’s brand) or a popsicle stick through the center. Wrap in cellophane or plastic wrap and store at room temperature.