Poppy the Penguin

If you like, you can divide the popcorn mixture in half and make two small penguins.

12 cups popped popcorn

¼ cup (½ stick) margarine or butter

1 package (10 ½ ounces) miniature marshmallows

¼ teaspoon peppermint extract

2 candy canes

6 ounces vanilla-flavored candy coating, melted

4 ounces chocolate-flavored candy coating, melted

Strawberry chewy fruit snack rolls or other strawberry fruit leather

Assorted candies

Discard un-popped Kernels from popped popcorn. Heat margarine and marshmallows in Dutch oven over low heat, stirring constantly, until mixture is smooth; remove from heat. Stir in peppermint extract. Carefully fold in popcorn until evenly coated. Cool slightly.

To make penguin, shape popcorn mixture, using well-buttered hands, into a log about 9 inches long and 4 inches in diameter. Shape so one end is narrower, the middle is wider and the other end shaped to a point. Curve the pointed end to make a tail. Place candy canes on lightly buttered serving plate; set penguin upright on candy canes, turning the curved ends of the candy canes upright to resemble skis. Press popcorn mixture firmly onto candy canes.

Brush vanilla coating over penguin, coating completely. Refrigerate just until coating is set. Brush on chocolate coating for penguin’s coat. Make stocking cap and scarf from fruit rolls; decorate with vanilla coating if desired. Complete penguin by decorating as desired with candies. One penguin.

TO MICROWAVE: Place marshmallows In 4-quart microwavable bowl or casserole. Cut margarine into 4 pieces; place on marshmallows. Microwave uncovered on high 1 minute; stir. Microwave uncovered 30 seconds to 1 minute 30 seconds longer or just until mixture can be stirred smooth. Stir in peppermint extract. Continue as directed.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993