Ingredients
Scale
- 1 cup popcorn kernels
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 cup butter
- 1 teaspoon salt
- 1 cup miniature marshmallows
- 1 teaspoon vanilla extract
Instructions
- Step 1: Pop the popcorn kernels in a large pot according to package directions. Remove any unpopped kernels.
- Step 2: In a large saucepan over medium heat, combine the sugar, corn syrup, water, butter, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil.
- Step 3: Continue to boil the caramel, without stirring, until it reaches 245°F (firm-ball stage) on a candy thermometer. Remove from heat.
- Step 4: Stir in the miniature marshmallows and vanilla extract until the marshmallows are completely melted and the mixture is smooth.
- Step 5: Pour the caramel mixture over the popcorn in a large bowl. Gently toss until the popcorn is evenly coated.
- Step 6: Spread the marshmallow caramel corn in a single layer on a large baking sheet lined with parchment paper. Let it cool completely before breaking it into pieces.
Notes
- Store your Marshmallow Caramel Corn in an airtight container at room temperature for up to a week, or freeze for longer storage.
- For a warm, gooey treat, gently reheat small portions in the microwave for 15-20 seconds, stirring halfway through.
- Serve this sweet and salty snack in small, individual cups for a fun and festive presentation at parties or gatherings.
- To prevent sticking, lightly grease your baking sheet or use a silicone baking mat instead of parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American