Marshmallow Popcorn

Sweet and salty, soft and gooey, this marshmallow popcorn is the best movie night snack. It's delicious as-is or easy to shape into marshmallow popcorn balls.

Author Amber Brady

Prep Time 15

Cook Time 5

Total Time 20

Yields Servings

Ingredients

8 quarts (132 g) popcorn, (1 cup air popped kernels or 4 bags of butter flavored microwave popcorn)
16 oz (453 g) package mini marshmallows
1 cup (226 g) butter, (2 sticks) Use salted if using air popped popcorn, or use unsalted if using butter flavored microwave popcorn.
1 ⅓ cup (268 g) granulated sugar
½ cup (118 ml) light corn syrup
1 tsp vanilla extract

Instructions

Pop corn and place in an EXTRA LARGE bowl (or two or more smaller bowls); remove any un-popped kernels. Add marshmallows to popcorn.*
Bring the butter, sugar, and corn syrup to a boil. Turn down the heat and let simmer for 3 minutes, stirring occasionally. Do NOT overcook or it will be hard instead of gooey and soft. Add vanilla. (Careful, it bubbles up.) Pour syrup over popcorn/marshmallow mixture and stir well to coat.
Best served warm, but will stay soft even when cooled down. Keep leftovers covered in an airtight container or in gallon size zip-top plastic bags up to 5 days.

Notes

For extra gooey popcorn: Leave all the marshmallows on top of the popcorn before mixing, so when you pour the hot buttery mixture on top, most of the marshmallows will have melted.
To leave some marshmallows whole: Mix the marshmallows with the popcorn before adding the hot syrup. (I did half mixed and half on top.)
To shape into balls: Wait for popcorn to be cool enough to handle. Grease your hands with cooking spray, grab a handful, and shape into balls. Don’t squeeze too tight. It’s easier to eat if just lightly shaped. Wrap marshmallow popcorn balls in cellophane or plastic wrap.

Nutrition