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empty the tin of condensed milk into a saucepan with the chocolate and butter and melt slowly.
heat the oil up in another pan (make sure you have a lid) and add the popcorn.
shake and stir the popcorn kernels so they are all coated in the oil and then put on the lid and continue to heat, shaking occasionally.
once the corn starts popping keep shaking the pan so none of it stays in the same place and burns.
beat the icing sugar into the melted fudge until smooth.
tip half of the popcorn into a bowl when the popping subsides (scoop from the top so any un-popped kernels at the bottom aren’t used) along with half of the fudge and stir to combine.
arrange tbsp of the fudgy popcorn mixture onto a sheet of baking paper and compress with the spoon and your fingers into a fairly tight ball.
sprinkle with the sugar strands of your choosing whilst still warm and sticky.
repeat with the other half of the fudge and popcorn.
allow to set and then skewer each ball with a cocktail stick or stirrer to serve.

makes 20 balls

*** alternatively... save half of the fudge back and set it in a baking tray lined with clingfilm and scatter it with the white chocolate chips to later cut into squares of fudge... and dust the other half of the popcorn with icing sugar and ground all spice.

• raw popping corn (150g)
• shot of oil
• 1 tin of condensed milk (397g)
• dark chocolate (400g)
• knob of butter (25g)
• icing sugar (100g)
• orange sugar strands
• handful of white chocolate chips
• dusting of icing sugar
• pinch of all spice

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Fudgy Popcorn Balls