Name: Marshmallow Caramel Corn
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 10 cups popped popcorn; ½ cup (1 stick) unsalted butter; 1 cup packed light brown sugar; 1–2 Tbsp light corn syrup; 2–3 cups marshmallows (mini or chopped large); 1 tsp vanilla extract; Optional pinch of sea salt

A gooey, buttery twist on classic caramel corn—crunchy popcorn gets coated in a melted marshmallow‑caramel sauce for a decadent, comforting snack.

Why You’ll Love This Recipe

I love how this recipe combines the chewy softness of marshmallow treats with the sweet‑salty crunch of caramel popcorn. It’s no‑bake, comes together in about 15 minutes, and only uses everyday pantry ingredients. It’s ideal for movie nights, parties, or whenever I want a quick, crowd‑pleasing dessert.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 cups popped popcorn
½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
1–2 tablespoon light corn syrup
2–3 cups marshmallows (mini or chopped large)
1 teaspoon vanilla extract
Optional pinch of sea salt

directions

Pop the popcorn and remove any unpopped kernels. I usually air‑pop or use plain microwave popcorn.
In a saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring until it's smooth and starting to bubble.
Lower the heat to medium‑low, then stir in the marshmallows. Continue stirring until fully melted and glossy (about 1–2 minutes). Add the vanilla and stir briefly.
Immediately pour the marshmallow‑caramel mixture over the popcorn. Gently fold to coat evenly. Work quickly before it sets.
Spread the coated popcorn on a baking sheet (lined with parchment or wax paper) and let it cool for 10–15 minutes until set. If I’m impatient, I pop it in the fridge for a few minutes.

Servings and timing

This batch makes about 10–12 cups, which I typically portion into 4–6 servings depending on appetite. Prep and cook take around 15 minutes, plus 10 minutes for cooling.

Variations

Add mix‑ins: I sometimes sprinkle mini M&M’s, chocolate chips, or chopped nuts (pecans, peanuts) right after spreading it on the sheet.
Salt finish: A light dusting of sea salt enhances the sweet‑salty balance.
Vanilla swap: Use maple extract or almond extract instead of vanilla for a twist.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days. It’s best on day one while it’s still soft and chewy—after that it starts to firm up and lose its optimal texture.

FAQs

What popcorn should I use?

I prefer plain, unsalted popcorn—whether air‑popped or microwaved. It gives the caramel‑marshmallow flavor room to shine.

Does corn syrup matter?

Yes—it helps prevent crystallization and keeps the sauce soft and smooth. I use light corn syrup.

Can I bake it for crunchier texture?

This version is meant to be gooey—not crunchy—so I skip baking. If you want crunchy caramel corn, you can bake at 250°F for about an hour, stirring periodically.

Can I use jumbo marshmallows?

Yes—just chop them into smaller pieces so they melt evenly. Three cups of mini equals roughly 20–24 large marshmallows.

Can I freeze it?

I don’t recommend freezing because it can change the texture. It’s best enjoyed fresh or stored at room temperature for a couple of days.

Conclusion

This marshmallow caramel corn is one of my favorite simple, no‑bake treats that delivers on both sweet and comforting textures. It comes together quickly with ingredients I always have on hand. Whether I’m serving it at a gathering or just craving a nostalgic snack, this sticky, gooey delight never disappoints. I hope it becomes a staple in your snack rotation too!

Marshmallow Caramel Corn

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Author: Sue
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 10–12 cups
Category: Snack
Method: No-bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A gooey, buttery twist on classic caramel corn—crunchy popcorn gets coated in a melted marshmallow‑caramel sauce for a decadent, comforting snack.

Ingredients

10 cups popped popcorn
½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
1–2 tablespoon light corn syrup
2–3 cups marshmallows (mini or chopped large)
1 tsp vanilla extract
Optional pinch of sea salt

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Instructions

Pop popcorn and remove unpopped kernels.
In a saucepan over medium heat, melt butter. Add brown sugar and corn syrup, stirring until it's smooth and starting to bubble.
Lower heat to medium-low, then stir in marshmallows. Continue stirring until fully melted and glossy (about 1–2 minutes). Add vanilla and stir briefly.
Immediately pour the marshmallow-caramel mixture over the popcorn. Gently fold to coat evenly. Work quickly before it sets.
Spread coated popcorn on a baking sheet (lined with parchment or wax paper) and let cool for 10–15 minutes until set. If impatient, refrigerate for a few minutes.