Fudgy Marshmallow Popcorn

• Gluten free

• Canned Goods

  • 1 cup Evaporated milk

• Condiments

  • 1 cup Marshmallow creme

• Baking & Spices

  • 2 cups Granulated sugar
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla

• Snacks

  • 1/2 cup Unpopped popcorn, kernels

• Dairy

  • 4 tbsp Butter

• Desserts

  • 2 cups Marshmallows, mini

Found on cookiesandcups.com

Ingredients

• ½ cup unpopped popcorn kernels
• 1 cup evaporated milk
• 4 tablespoons butter
• 2 cups granulated sugar
• 1 cup semi sweet chocolate chips
• 1 cup Marshmallow Creme
• 1 teaspoon vanilla
• 2 cups mini marshmallows

Directions

• Line a large half-sheet baking pan, or 2 baking sheets with parchment paper and set aside.
• Air-pop the popcorn using a popcorn maker into a large bowl. Set this aside also.
• In a heavy-bottomed pot combine the evaporated milk, butter and sugar. On medium heat bring the mixture to a boil and let it boil for 5 minutes, stirring frequently. Watch the pot carefully, as the mixture will bubble up a bit.
• Immediately remove the mixture from the heat and stir in the marshmallow creme, chocolate chips and the vanilla until its smooth.
• Pour the mixture on top of the popcorn and stir to coat. Add the marshmallows into the bowl and continue stirring until they are coated in the chocolate as well.
• Spread the popcorn out onto the prepared pan(s) and allow the chocolate to set up either at room temperature or in the refrigerator.
• Serve immediately or store airtight for up to 2 days.