Sweet Marshmallow Caramel Popcorn

This marshmallow caramel popcorn transforms ordinary movie night into something magical. The gooey marshmallow caramel sauce coats each kernel with just the right balance of sweetness and buttery richness, creating a treat that disappears faster than you can press play.

I first made this recipe when my nieces and nephews were visiting during a rainy weekend. What started as a quick solution to entertain bored kids has become our official family gathering tradition. Now everyone expects "Aunt's special popcorn" whenever we get together.

Ingredients

• Microwave popcorn: One 3.2 oz bag provides the perfect base with its light crunch and subtle saltiness
• Butter: Half cup provides richness and helps create that velvety caramel texture
• Brown sugar: One cup adds deep caramel flavor; look for dark brown sugar for even more molasses notes
• Light corn syrup: One tablespoon prevents crystallization and ensures a smooth caramel
• Marshmallows: Either 20 large or 3 cups mini; both work perfectly; choose mini for faster melting
• Vanilla extract: One teaspoon rounds out the sweetness with warm aromatic notes

How To Make Marshmallow Caramel Popcorn

Prepare the popcorn:

Pop the microwave popcorn according to package directions. Transfer to a large mixing bowl being extremely careful to remove any unpopped kernels which can be tooth breakers. Make sure your bowl is larger than you think you need as mixing will require extra space.

Create the caramel base:

In a medium saucepan over medium heat combine the butter, brown sugar, and corn syrup. Stir continuously with a wooden spoon or heat resistant spatula until the mixture is completely melted and well combined, about 3 minutes. The mixture should be smooth and starting to bubble gently around the edges.

Add marshmallows:

Add the marshmallows and vanilla extract to the caramel mixture. Continue stirring constantly to prevent any burning or sticking. Watch as the marshmallows slowly melt into the caramel creating a thick glossy sauce. This should take about 2 minutes for mini marshmallows or 3 minutes for large ones.

Coat the popcorn:

Remove the saucepan from heat immediately once everything is melted. Pour the hot marshmallow caramel mixture over the prepared popcorn. Using a rubber spatula fold gently but quickly to coat all the popcorn evenly before the mixture starts to set. Every kernel should be glossy with caramel coating.

Set and serve:

Transfer the coated popcorn to a baking sheet lined with parchment paper spreading it out in an even layer. Let it cool for about 5 minutes until it is no longer too hot to touch but still slightly warm and pliable. Break into clusters and serve.

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Brown sugar is truly the secret weapon in this recipe. I discovered this by accident when I ran out of white sugar one day and made the substitution. The molasses content gives the caramel a depth that perfectly complements the marshmallow sweetness creating what my youngest nephew calls cloud candy popcorn.

Flavor Variations

This marshmallow caramel popcorn serves as an excellent base for countless variations. Try adding a half cup of chopped peanuts or pecans for a delightful crunch. Chocolate lovers can drizzle melted chocolate over the finished popcorn or mix in some chocolate chips while the caramel is still warm creating pockets of melty goodness. During holidays add seasonal sprinkles or a pinch of cinnamon for a festive touch.

Troubleshooting Tips

If your popcorn becomes soggy rather than pleasantly chewy you likely need to work faster when coating the kernels. The marshmallow mixture begins setting quickly so have everything ready before you start melting ingredients. For extra insurance against sogginess you can spread the freshly popped corn on a baking sheet and warm in a 200°F oven for 5 minutes before coating. This removes excess moisture without toasting the popcorn.

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Storage Solutions

Store any leftover marshmallow caramel popcorn in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. The popcorn will stay fresh and chewy for up to three days though in my experience it rarely lasts that long. Avoid refrigerating as this can make the texture too hard. If you live in a particularly humid climate consider adding a food grade desiccant packet to the storage container to maintain optimal chewiness.

Frequently Asked Questions

→ Can I use homemade popcorn instead of microwave popcorn?

Yes, you can use freshly popped homemade popcorn. Just ensure all unpopped kernels are removed before starting.

→ How can I store leftover caramel popcorn?

Store the caramel popcorn in an airtight container at room temperature for up to 3 days to maintain its freshness.

→ Can I add nuts or other toppings to this popcorn?

Absolutely! You can mix in nuts, chocolate chips, or dried fruit for added texture and flavor.

→ What can I use instead of light corn syrup?

If you don't have light corn syrup, try using honey or maple syrup as an alternative in this recipe.

→ How long does it take for the caramel to set?

The caramel coating typically sets at room temperature within 15–20 minutes. You can speed up the process by placing it in the fridge for a few minutes.