Marshmallow Caramel Corn Recipe
This Marshmallow Caramel Corn recipe combines the classic sticky sweetness of caramel with the gooey delight of melted marshmallows, coating crunchy popped popcorn for a deliciously irresistible treat. Perfect for snacking or parties, this homemade caramel corn offers a perfect balance of buttery, sweet, and fluffy textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 cups 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 12 cups popped popcorn
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1 package (10 oz) large marshmallows
- 1 teaspoon vanilla extract
Instructions
- Prepare the Popcorn: Start by popping 12 cups of popcorn kernels using your preferred method and set aside in a large bowl, ensuring all unpopped kernels are removed for a better eating experience.
- Melt Butter and Combine Ingredients: In a large saucepan over medium heat, melt 1/2 cup unsalted butter. Once melted, stir in 1 cup packed brown sugar and 2 tablespoons light corn syrup, cooking until the mixture begins to bubble, which helps create the caramel base.
- Add Marshmallows and Vanilla: Gradually add the entire 10 oz package of large marshmallows to the saucepan, stirring constantly until fully melted and smooth. Remove from heat and stir in 1 teaspoon vanilla extract to enhance the flavor.
- Coat the Popcorn: Pour the marshmallow caramel sauce over the 12 cups of popped popcorn. Use a spatula or wooden spoon to gently toss and coat all the popcorn evenly with the sticky mixture.
- Cool and Set: Spread the coated popcorn onto a large baking sheet or parchment paper to cool and allow the caramel marshmallow coating to set. Once cooled and firm, break into clusters and serve or store in an airtight container.
Notes
- For extra crunch, you may bake the coated popcorn at 250°F (120°C) for 30-40 minutes, stirring every 10 minutes.
- Light corn syrup helps prevent crystallization and keeps the caramel smooth; do not substitute with dark corn syrup or honey.
- Store the caramel corn in an airtight container for up to one week to maintain freshness.
- Use unsalted butter for better control over saltiness; add a pinch of sea salt if desired.
- Be careful when melting marshmallows and sugar mixture as it becomes very hot.
Keywords: marshmallow caramel corn, caramel popcorn, sweet popcorn snack, homemade caramel corn
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