Soft and Gooey Marshmallow Popcorn
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Sweet and salty, soft and gooey, this marshmallow popcorn is the best movie night snack. It’s delicious as-is, or is easy to shape into marshmallow popcorn balls.
Marshmallow Popcorn is an easy and cheap snack that feeds a crowd. Perfect for movie night! It’s different than caramel popcorn, because it’s made without brown sugar, but is still just as soft, sweet, and salty.
You can make it ultra-gooey or leave chunks of marshmallows remaining. It’s so easy to make! I’ll show you how!
How to Make Marshmallow Popcorn
- Pop corn and place it in an EXTRA LARGE bowl; remove any un-popped kernels. Add marshmallows to popcorn.
NOTE: This makes a HUGE amount of popcorn. If you don’t have an enormous bowl, just use two or more smaller bowls.
POPCORN: You will need 8 quarts (which is 32 cups or 2 gallons) of popped corn. This is about 4 bags of microwave popcorn OR 1 cup (or 8 oz) kernels, air popped.
MARSHMALLOWS: If you want to leave some marshmallows whole, you will want to toss the marshmallows with the popcorn first.
For extra gooey popcorn, leave all the marshmallows on top of the popcorn before mixing. That way when you pour the hot buttery mixture on top, most of the marshmallows will have melted before it’s mixed together.
I tossed about half the marshmallows with the popcorn, and left the other half on top.
- In a medium saucepan, bring butter, granulated sugar, and corn syrup to a boil. Turn down the heat and simmer for 3 minutes, stirring occasionally. Add vanilla. (Careful, it bubbles up.)
NOTE: DO NOT overcook the syrup mixture or it will be hard instead of gooey and soft. (You also don’t want the sugar to caramelize.)
- Pour warm syrup over the popcorn and marshmallow mixture. Stir well to coat all popcorn.
This popcorn is seriously amazing! I am not a huge lover of marshmallows, but this is absolutely “eat the whole bowl” delicious! Really! It is SO hard to stop eating!!!
This recipe makes a RIDICULOUS amount of popcorn, so I would cut it in half if you are not having lots of friends helping you eat it.
Either way, it is definitely worth making, and soon! It’s the perfect snack for movie nights. You won’t want regular popcorn ever again after making this.
Storage and Tips
Storing: This popcorn is best eaten warm, but will keep several days in an airtight container or zip-top bag. (The bags make it easy to distribute for neighbor treats too.)
Can I use large marshmallows instead of mini marshmallows? Yes, but you will want to leave them all on top so when the hot syrup is poured, they will melt properly.
You might also consider just melting the large marshmallows with the butter, sugar, and corn syrup. Use equal amounts of large marshmallows as you would have mini marshmallows: 16 ounces.
How to Make Popcorn Balls
This marshmallow popcorn is easy to shape into balls. All you have to do is grease your hands with cooking spray, grab a handful, and shape it into a ball.
Don’t squeeze too tight. It’s easier to eat if just lightly shaped.
Wrap marshmallow popcorn balls in cellophane or plastic wrap.
Corn Syrup Substitutes
If you don’t have or want to use corn syrup, you can try a few different things. Substitutions may alter the appearance and tasty slightly.
You can replace the 1/2 cup of light corn syrup needed in this recipe with:
- 1/2 cup sugar dissolved in 2 Tbsp warm water (Best if simmered until sugar dissolves and mixture is syrupy.)
- 1/2 cup honey
- 1/2 cup agave nectar
- 1 cup brown rice syrup
- 1/2 cup maple-flavored syrup (pancake syrup)
More Shareable Snack Ideas
- Cookies and Cream Popcorn
- Colored Kettle Corn
- Pretzel Hugs
- Peanut Butter Pretzel Balls
- Cracker Toffee Recipe
- Reese’s Puppy Chow
- 8 quarts popcorn (1 cup air popped kernels or 4 bags of butter flavored microwave popcorn)
- 1 (16oz) package mini marshmallows
- 1 cup (2 sticks) butter (Use salted if using air popped popcorn, or use unsalted if using butter flavored microwave popcorn.)
- 1 1/3 cup granulated sugar
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- Pop corn and place in an EXTRA LARGE bowl (or two or more smaller bowls); remove any un-popped kernels. Add marshmallows to popcorn.*
- Bring the butter, sugar, and corn syrup to a boil. Turn down the heat and let simmer for 3 minutes, stirring occasionally. Do NOT overcook or it will be hard instead of gooey and soft. Add vanilla. (Careful, it bubbles up.) Pour syrup over popcorn/marshmallow mixture and stir well to coat.
- Best served warm, but will stay soft even when cooled down. Keep leftovers covered in an airtight container or in gallon size zip-top plastic bags up to 5 days.
- For extra gooey popcorn: Leave all the marshmallows on top of the popcorn before mixing, so when you pour the hot buttery mixture on top, most of the marshmallows will have melted.
- To leave some marshmallows whole: Mix the marshmallows with the popcorn before adding the hot syrup. (I did half mixed and half on top.)
- To shape into balls: Wait for popcorn to be cool enough to handle. Grease your hands with cooking spray, grab a handful, and shape into balls. Don’t squeeze too tight. It’s easier to eat if just lightly shaped. Wrap marshmallow popcorn balls in cellophane or plastic wrap.
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Nutrition Information:Yield: 32 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Recipe from Melanie Jeppsen
*Originally published 5/14/13. Updated 8/11/20.