In a large saucepan, combine sugar, water, corn syrup and vinegar.

Cook over high heat until mixture reaches 250 degrees (hard ball stage) on a candy thermometer.

Pour popped corn on a baking sheet. (this baking sheet is my favorite!)

Pour mixture over popcorn, tossing to coat.

When the mixture is cool enough to handle, press popcorn into 2 to 3 inch balls with lightly greased hands.

Insert stick into each ball.

Cool on waxed paper.

Roll out a small amount of fondant to about 1/16" thickness.

Cut 12 ribbons of fondant, shape and place in refrigerator to firm.

Heat White Candy Chips in medium Bowl by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2-3 minutes.

Dip balls in melted white candy and roll to coat thoroughly.

Place back on wax paper.

Place ribbon on the ball and gently press into allow it to set up correctly.

Immediately place in refrigerator for 10 minutes to set candy mix.

Heat Pink Candy Chips in a small bowl by microwaving for 30 seconds stirring and repeating until melted.

Transfer Pink chocolate to small plastic bag and clip very tiny piece of the corner to use for piping.

Pipe Pink candy in loops originating from stem around the ball.

Immediately place in refrigerator for 10 minutes to set candy mix.