Start by popping enough corn to fill about 16 cups in an air popper or on the stovetop. Once popped, sift through the popcorn to remove any unpopped kernels and place the fluffy popcorn in a mixing bowl.

In a large pot, place 3 cups of mini marshmallows and 3 tablespoons of butter. Set heat to medium and stir until the mixture melts and becomes smooth, about 5-7 minutes.

Pour the marshmallow and butter mixture over the popped popcorn and gently fold the mixture until every piece is coated, about 2-3 minutes.

With lightly buttered hands, grab handfuls of the popcorn mixture and shape into golf ball-sized clusters. Place each ball onto a lined baking sheet, spaced apart.

Allow the popcorn balls to cool for 30 minutes to an hour at room temperature to firm up.

Melt white candy melts in a microwave-safe bowl in 30-second intervals until smooth, stirring in between. Dip the top of each cooled popcorn ball into the coating and let excess drip off.

Let the Ghost Popcorn Balls sit until the candy hardens, about 15-20 minutes. They are now ready to serve!