Poppy the Penguin Recipe
- 12 cups popped popcorn
- 1/4 cup margarine
- 1 (10.5 ounce) package miniature marshmallows
- 1/4 teaspoon peppermint extract
- 2 candy canes
- 6 ounces vanilla-flavored candy coating, melted
- 4 ounces chocolate-flavored candy coating, melted
- Fruit Roll-Ups® strawberry fruit rolls
- Discard unpopped 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. Shape popcorn to make feet and beak. 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
- Microwave Directions: 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.
