Marshmallow Caramel Corn

As a baker, I’ve always found comfort in nostalgic treats—the kind that bring back memories of cozy afternoons and childhood movie nights. Marshmallow Caramel Corn is one of those recipes that instantly takes me back to simpler times. I first stumbled upon this combination while experimenting in my kitchen with leftover marshmallows and a fresh batch of air-popped corn. The result was unexpectedly delightful: a chewy, crunchy, buttery snack that my family couldn’t stop eating.

What started as a simple kitchen experiment quickly became a go-to treat for weekends, holidays, and anytime I wanted something sweet yet satisfying. Over the years, I’ve perfected this recipe to balance the gooey sweetness of marshmallow with the golden richness of caramel, creating a truly irresistible snack.

Why You Will Love This Recipe

This Marshmallow Caramel Corn is more than just a treat—it’s a comforting, crowd-pleasing favorite that never fails to impress. You’ll love the way the marshmallow melts into the warm caramel, binding every popcorn kernel in a soft, chewy coating that feels indulgent without being over the top.

It’s ideal for gifting, perfect for parties, and easy enough to whip up on a quiet evening at home. If you’re a fan of classic caramel corn but want something softer, richer, and even easier to make, this recipe is for you.

Versatile

What I love most about this recipe is how easily it adapts. You can mix in a handful of chocolate chips, sprinkle some crushed nuts over the top, or even fold in crushed pretzels or crispy cereal for extra texture. Whether you’re preparing it for a children’s birthday, wrapping it in bags as party favors, or simply serving it as a late-night snack, this recipe fits the occasion.

It also stores well, making it an excellent make-ahead option. You can keep it in an airtight container for days, and it stays perfectly chewy and sweet.

Affordable

This recipe is surprisingly budget-friendly. Most of the ingredients are pantry staples—popcorn kernels, mini marshmallows, brown sugar, butter, and a touch of vanilla. It doesn’t require any fancy equipment or hard-to-find items. With just a few simple ingredients and a saucepan, you can create a batch big enough to serve a crowd, all without breaking the bank.

Ingredients for the Recipe

Here’s everything you’ll need to make Marshmallow Caramel Corn:

• 10 cups air-popped popcorn (plain, no salt or butter)

• 1/2 cup unsalted butter

• 1/2 cup packed light brown sugar

• 1/4 cup light corn syrup or honey (as a wine-free alternative)

• 1/4 teaspoon salt

• 1 teaspoon pure vanilla extract

• 4 cups mini marshmallows

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Making Marshmallow Caramel Corn is incredibly easy, and it all comes together in just a few simple steps. You won’t need a candy thermometer, and there’s no need to bake it afterward. The entire process is quick and manageable, even if you’re short on time or cooking with kids.

Step 1: Prepare the Popcorn

Start by popping the corn. Use an air popper if you have one—it makes things quick and ensures your popcorn is light and oil-free. You’ll need 10 cups of popped corn for this recipe.

Once it’s popped, transfer the popcorn to a large mixing bowl. Make sure to pick out and discard any unpopped kernels. These hard pieces can ruin the texture and are not safe to bite into.

Step 2: Make the Caramel Marshmallow Mixture

In a medium saucepan, add 1/2 cup of unsalted butter, 1/2 cup of packed light brown sugar, 1/4 cup of light corn syrup (or honey), and 1/4 teaspoon of salt. Place the pan over medium heat, stirring constantly as the butter melts.

Once everything is melted and combined, bring the mixture to a gentle simmer. Let it bubble for 2 to 3 minutes, stirring regularly to prevent sticking or burning.

After simmering, remove the saucepan from heat. Immediately stir in 1 teaspoon of pure vanilla extract.

Now, quickly add in 4 cups of mini marshmallows. Stir vigorously until the marshmallows melt completely and the mixture becomes smooth, thick, and glossy.

Step 3: Combine and Coat the Popcorn

Carefully pour the hot marshmallow caramel mixture over the prepared popcorn. Use a heatproof spatula or wooden spoon to gently fold the popcorn, ensuring every kernel is coated evenly.

This step requires a bit of patience—work slowly and avoid crushing the popcorn. The mixture is sticky and thick, but it spreads better as you continue stirring.

Step 4: Let It Set

Once the popcorn is fully coated, you can leave it loose and chewy, or press it lightly into a buttered baking dish for more structured pieces.

For snacking straight from the bowl, spread the mixture out onto parchment paper or a greased baking sheet. Allow it to cool at room temperature for about 30 minutes so it can set slightly and become easier to handle.

For firmer, portioned pieces, press the warm mixture into a lightly greased 9×13-inch pan. Let it sit for 1 hour, then cut into squares or bars.

Either way, your Marshmallow Caramel Corn will be soft, chewy, and absolutely irresistible.

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Quick and Easy

One of the biggest advantages of this recipe is how quick it is to prepare. From start to finish, it takes less than 20 minutes of active work. No baking. No candy thermometer. No complicated steps. Just melt, mix, and enjoy.

It’s also a fun recipe to make with kids. They love watching the marshmallows melt and helping stir the gooey caramel into the popcorn. You can even let them portion the mix into cupcake liners for individual servings.

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Customizable

This Marshmallow Caramel Corn is endlessly customizable. Want a salty-sweet twist? Add a sprinkle of flaky sea salt over the top. Craving crunch? Mix in chopped roasted peanuts, cashews, or sunflower seeds.

For a more decadent version, toss in mini chocolate chips once the mixture cools slightly, or drizzle with melted chocolate after it sets.

You can also shape the warm mix into balls for a fun twist on popcorn treats—perfect for birthdays, school snacks, or themed events.

Use colorful marshmallows during festive seasons, or stir in seasonal sprinkles for a holiday feel. The possibilities are endless.

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Popular with Many People

Every time I make this recipe, it’s a guaranteed hit. It appeals to both kids and adults, and the texture strikes the perfect balance between chewy and crunchy. It’s sweet, but not overpowering, with a buttery depth that keeps you coming back for more.

I’ve served it at baby showers, birthday parties, potlucks, and even wrapped it in bags as homemade gifts. It always disappears quickly.

This is the kind of treat that doesn’t stay in the kitchen long. Once someone tastes it, they come back for seconds—and thirds.

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FAQs

Can I use microwave popcorn instead of air-popped?

Yes, you can use plain microwave popcorn, but make sure it’s unsalted and unbuttered. Avoid flavored varieties, as they can interfere with the taste and texture of the caramel-marshmallow coating. If using bagged popcorn, check for added oils or seasonings and remove any unpopped kernels before mixing.

How should I store Marshmallow Caramel Corn?

Once the popcorn has cooled completely, store it in an airtight container at room temperature. It stays fresh for up to 5 days, maintaining its soft chewiness. Do not refrigerate, as the texture will harden and lose its pleasant consistency.

Can I make this recipe ahead of time?

Absolutely. This recipe is ideal for preparing in advance. You can make it the night before a party or event, then store it in sealed bags or containers. It also makes a wonderful homemade gift when wrapped in cellophane or kraft paper pouches.

Is this recipe gluten-free?

Yes, as long as you use gluten-free corn syrup or honey and ensure your marshmallows are certified gluten-free, this recipe is naturally gluten-free. Always double-check ingredient labels to be sure.