Marshmallow Caramel Corn

Is there anything better than the irresistible combo of sweet, buttery caramel and fluffy, crunchy popcorn? Yes when you throw gooey marshmallows into the mix! Marshmallow Caramel Corn is a delightful twist on classic caramel popcorn, adding an extra layer of sweetness and chewiness that takes it to the next level. Perfect for movie nights, parties, or just a cozy snack at home, this treat is as fun to make as it is to eat.

With just a few simple ingredients and easy steps, you can whip up a batch of this addictively delicious snack in no time. Let’s dive in!

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Why You’ll Love This Recipe

• Quick and Easy: You can make this treat in under 30 minutes.
• No Candy Thermometer Needed: Unlike traditional caramel popcorn, this recipe doesn’t require precise temperature monitoring.
• Perfect Balance of Crunch and Chew: The combination of crispy popcorn and soft marshmallow caramel is pure snack perfection.
• Crowd-Pleaser: Whether it’s a family gathering, game night, or holiday party, this sweet treat will be a hit with everyone.

Ingredients 🛒

Here’s what you’ll need to make this delightful Marshmallow Caramel Corn:

Popcorn

• 10 cups popped popcorn (about 1/2 cup unpopped kernels): The base of this treat, providing that irresistible crunch.

Caramel Sauce

• 1/2 cup unsalted butter: Adds richness and helps create a smooth, creamy caramel.
• 1/2 cup brown sugar: Sweetens the caramel and adds a hint of molasses flavor.
• 1/4 cup light corn syrup: Helps prevent the caramel from crystallizing, keeping it smooth and gooey. (You can substitute honey for a more natural sweetness.)
• 1/4 tsp salt: Balances the sweetness and enhances the flavors.
• 1/2 tsp vanilla extract: Adds warmth and depth to the caramel sauce.
• 1 1/2 cups mini marshmallows: The secret ingredient that makes this caramel corn extra soft and chewy.

Step-by-Step Instructions

Follow these simple steps to make your own batch of Marshmallow Caramel Corn.

Step 1: Prepare the Popcorn

1. Pop the Kernels:
   Pop 10 cups of popcorn using your preferred method:
   • Air Popper: For a healthier, oil-free option.
   • Stovetop: Heat a tablespoon of oil in a large pot, add the kernels, cover, and shake occasionally until popped.
   • Microwave: Use a microwave-safe popcorn maker or a bag of plain microwave popcorn.
2. Check for Unpopped Kernels:
   Transfer the popped popcorn to a large mixing bowl, and carefully remove any unpopped kernels. Set the bowl aside.

Step 2: Make the Marshmallow Caramel Sauce

1. Melt the Butter:
   In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat.
2. Add Brown Sugar and Corn Syrup:
   Stir in 1/2 cup of brown sugar, 1/4 cup of light corn syrup (or honey), and 1/4 tsp of salt.
3. Bring to a Boil:
   Increase the heat slightly and bring the mixture to a boil, stirring constantly to dissolve the sugar.
4. Simmer the Sauce:
   Once it reaches a boil, reduce the heat to low and let it simmer for 2-3 minutes without stirring. This helps the caramel thicken slightly.
5. Add Vanilla and Marshmallows:
   Remove the saucepan from the heat and stir in 1/2 tsp of vanilla extract. Add 1 1/2 cups of mini marshmallows and stir until they are fully melted and the mixture is smooth and glossy.

Step 3: Coat the Popcorn

1. Pour the Caramel Sauce:
   While the caramel sauce is still warm, pour it over the popped popcorn in the large bowl.
2. Toss to Coat:
   Use a spatula or wooden spoon to gently toss the popcorn, ensuring every kernel is coated with the gooey marshmallow caramel. Be patient and thorough to get even coverage.

Step 4: Cool and Serve

1. Spread on a Baking Sheet:
   Line a baking sheet with parchment paper or a silicone baking mat. Spread the coated popcorn out in a single layer to cool and set for about 10-15 minutes.
2. Break into Pieces:
   Once the caramel corn has cooled slightly, break it into bite-sized pieces.
3. Serve:
   Transfer the Marshmallow Caramel Corn to a serving bowl and enjoy!
4. Store Leftovers:
   If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 3 days.

Optional Add-Ins

Want to take your Marshmallow Caramel Corn to the next level? Try these fun add-ins:

• Chocolate Drizzle: Melt some chocolate chips and drizzle over the cooled caramel corn.
• Nuts: Add roasted peanuts, almonds, or pecans for a crunchy, nutty twist.
• Sprinkles: Toss in some colorful sprinkles for a festive touch.
• Mini M&Ms: Add a pop of color and extra sweetness with mini M&Ms.

Tips for Success

1. Use Fresh Popcorn: Stale popcorn won’t hold up as well to the caramel coating. Pop a fresh batch for the best results.
2. Work Quickly: The marshmallow caramel sauce sets quickly as it cools, so be sure to toss the popcorn right after pouring the sauce.
3. Don’t Overcook the Caramel: Simmering the caramel for just 2-3 minutes ensures it stays soft and chewy. Overcooking can make it too hard.

Why This Recipe Works

The combination of butter, brown sugar, and corn syrup creates a rich, buttery caramel sauce that’s perfectly sweet and sticky. Adding marshmallows to the mix makes the caramel extra smooth and gooey, giving the popcorn a soft, chewy texture that’s absolutely addictive.

Serving Suggestions

Marshmallow Caramel Corn is a versatile snack that works for any occasion:

• Movie Nights: Serve it in individual bowls for a fun and delicious movie snack.
• Holiday Parties: Package it in festive bags or tins and give it as a homemade gift.
• Game Day: Add it to your snack spread for a sweet option alongside savory favorites.
• Everyday Treat: Enjoy it as an after-school snack or a sweet pick-me-up during the day.

Final Thoughts

This Marshmallow Caramel Corn recipe is everything you want in a sweet snack crunchy, chewy, buttery, and oh-so-satisfying. It’s easy to make, endlessly customizable, and guaranteed to be a hit with kids and adults alike.

So, grab some popcorn, whip up a batch of this gooey goodness, and get ready to munch your way to snack heaven. Happy snacking!