Ingredients

The following ingredients have 16 Servings
  • 1/2 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

Instruction

  • 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 it’s 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.