Marshmallow Caramel Corn

Marshmallow caramel corn is a soft, gooey, and ultra-addictive twist on classic caramel popcorn. It’s made by melting butter, brown sugar, and marshmallows into a creamy caramel that coats every fluffy kernel. I love making this as a quick snack or dessert for parties, movie nights, or holiday treat bags — it’s easy, fast, and always a hit.

Why You’ll Love This Recipe

I love how simple this recipe is compared to traditional caramel corn. There’s no candy thermometer or baking required — just a few ingredients melted together and poured over popcorn. The marshmallows give the caramel an incredibly soft, chewy texture that makes this version totally different (and in my opinion, better) than the crunchy kind. Plus, I can whip it up in less than 15 minutes.

Ingredients

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

• Popped popcorn (plain or lightly salted)

• Mini marshmallows

• Brown sugar

• Unsalted butter

• Vanilla extract

• Salt (optional, to balance the sweetness)

Directions

1. I start by popping my popcorn and spreading it out on a large, lightly greased baking sheet or in a big mixing bowl.

2. In a saucepan over medium heat, I melt the butter and stir in the brown sugar until dissolved.

3. I add the marshmallows and stir continuously until they’re completely melted and the mixture is smooth.

4. I remove the saucepan from the heat and stir in the vanilla extract.

5. I immediately pour the warm caramel mixture over the popcorn and toss everything together gently but thoroughly until all the popcorn is evenly coated.

6. I let it cool for a few minutes so it sets slightly, then I break it into chunks and serve.

Servings and timing

This recipe makes about 10–12 cups of caramel corn, which is enough to serve 6–8 people as a snack.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• I sometimes stir in mini chocolate chips or drizzle melted chocolate over the top after it cools slightly.

• Chopped nuts like peanuts, pecans, or almonds add crunch and balance the sweetness.

• For a holiday twist, I mix in crushed candy canes or colored sprinkles.

• A dash of cinnamon or pumpkin spice in the caramel gives it a seasonal flavor.

• I’ve even added pretzels or cereal for a fun snack mix version.

storage/reheating

I store marshmallow caramel corn in an airtight container at room temperature for up to 3 days. It’s best eaten fresh since it’s soft and sticky, but if it gets too firm, I microwave it for 10–15 seconds to bring back some of the gooeyness. I don’t refrigerate it — that tends to make it too hard or chewy.

FAQs

Can I use microwave popcorn?

Yes, I use plain or lightly salted microwave popcorn. I avoid using buttery or flavored varieties since they can clash with the sweet caramel.

Can I make this without brown sugar?

Brown sugar gives it a rich, toffee-like flavor, but I’ve used white sugar in a pinch. It still works, but the taste isn’t quite the same.

Do I need to bake this caramel corn?

Nope — that’s what I love about it. It’s a no-bake recipe, which makes it quick and easy. The marshmallows do all the work of binding and coating the popcorn.

How do I keep the caramel from sticking to everything?

I lightly grease my hands or spatula when mixing the caramel with the popcorn. That helps with handling and prevents a sticky mess.

Is this recipe gluten-free?

Yes, if I use gluten-free popcorn and marshmallows (most are naturally gluten-free, but I always check the label), it’s a great gluten-free treat.

Conclusion

Marshmallow caramel corn is one of those quick, crowd-pleasing snacks I keep in my back pocket for any occasion. It’s gooey, sweet, and incredibly easy to make — no oven, no fuss. Whether I’m making it for movie night, gifting it during the holidays, or just treating myself, it’s a sweet snack that always hits the mark.