Try a different brand of marshmallows.....some have so much agar and gelatin in them they never will melt....and the tiny ones are packed with cornstarch to keep them froms ticking.

Many years ago when our kids were little, DH purchased a bag of off-brand, inexpensive marshmallows to roast. They would not melt correctly. I remember reading the bag & they were coated in cornstarch. Might want to check the ingredient list on your marshmallows. Yours may have some unexpected ingredient that's preventing them from melting. I can't think of any other reason?

Bummer!

/tricia

Thank you Linda and Tricia.

Tricia, I got my idea for making this as a gift for the holidays from your thread. I wanted to try it out today to see how it would turn out. I'm glad I did. I think I will buy another brand of marshmellows and see what happens.

Does anyone else have a great recipe for gourmet carmel corn?

Karen

I made this Caramel Popcorn with Sea Salt. It was quite good.

Here is a link that might be useful: Caramel Popcorn with Sea Salt

Ann, That looks really great. Do you have an idea/recipe of a chocolate that can be drizzled on top or any other topping that would make it a little more special?

Karen

I found this quick & easy recipe in "The Diabetes Snack Munch Nibble Nosh Book" by Ruth Glick and sent several batches to work with hubby on Halloween and it was a big hit. This recipe is a better choice for most diabetics than traditional caramel corn recipes, people watching their carbs, as well as a low-sodium diet.

It's amazing how many batches you can make quickly if you have 2 containers for microwaving the syrup in, as well as a couple jelly roll pans to alternate for baking in.

I used Kraft Caramels (cellophane wrapped cubes) since they were on sale, and also tried the recipe with the Kraft Caramel BITS (little balls of caramel - found near the chocolate chips in the baking department) and it works as well. It seems the cube- shaped Kraft caramels have now disappeared from store shelves after Halloween.

-Grainlady

EASY CARAMEL POPCORN

Nonstick cooking spray
10 c. popped low-fat microwave popcorn (I used air-popped)
6 caramel candies, cut into small pieces (or 1/4 c. Kraft Caramel Bits and you won't need to cut them any smaller)
2 T. dark or light corn syrup (for syrup I've used Lyle's Golden Syrup, agave nectar, and Steen's Corn Syrup - all with good results)
1/2 T. water

1. Preheat oven to 350-degrees F. Spray a large jelly roll pan or rimmed cookie sheet with nonstick spray and set aside. Place the popcorn in a large ceramic or glass bowl and set aside.

2. In a 1- or 2- cup glass measure (cup) or similar microwave-safe bowl, combine the caramels, syrup, and water. Cover with wax paper and microwave on high power for 40-seconds. Stir. Microwave for an additional 30 seconds, or until caramels are completely melted.

3. Being very careful to keep fingers away from the hot syrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the popcorn evenly on the prepared baking pan. Bake the popcorn for 4 to 6 minutes until the syrup hardens slightly.

4. Cool before serving, or store tightly covered at room temperature. Leftover popcorn will keep for 4-5 days.

[Grainlady note: I made several "flavored" versions of this recipe. To the hot syrup mixture add ONE of these:
- Pumpkin Pie - 1 t. pumpkin pie spice
- Apple Pie - 1 t. apple pie spice
- Coffee Flavored - 1 t. Pure Coffee Extract (from The Spice House)
On my to-try list:
-Butterscotch flavoring
-Cinnamon Oil (probably only 1/8 - 1/4 t.)
-Maple Flavoring
-Butter Flavoring

Nutrition per 1-cup portion:

Exchanges: 1/2 carbohydrate
Calories - 53
Total Fat - 1 g
Cholesterol - 1 mg
Sodium - 59 mg
Total Carbohydrate - 11 g
Dietary fiber - 1 g
Sugars - 6 g
Protein - 1 g

This is very easy and has a huge wow factor....

Bacon Cashew Caramel Corn
Ingredients
⢠1/2 cup popcorn kernels
⢠2 tablespoons vegetable oil
⢠6 ounces bacon, chopped
⢠1/2 cup unsalted raw cashews (one 2.5-ounce package)
⢠1 teaspoon coarse kosher salt or coarse sea salt
⢠1/4 teaspoon cayenne pepper
⢠1/4 cup heavy whipping cream
⢠1 oolong tea bag
⢠Nonstick vegetable oil spray
⢠1 1/2 cups sugar
⢠1/4 cup water
⢠2 tablespoons light corn syrup
Preparation
⢠Preheat oven to 300ðF. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
⢠Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
⢠Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
⢠Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.

There is a local company here that makes all kinds of gourmet caramel corn, none with chocolate. They add toasted almonds, pecans, macadamia nuts, large flakes of toasted coconut, and dried cranberries alone and in various combinations. I love their products.

Thanks everyone. I now have several more ideas from your responses. The bacon really looks interesting. Has anyone else tried it?

A few years ago I bought some at a vendor sale. It was drizzled with dark and white chocolate and had a very distinct almond favor. It was wonderful. That is what I was trying to re-create. I just don't know what kind of chocolate they used. It was harden just like the carmel corn. The chocolate I made the other night with the marshmallows was sticky. Probably because the marshmallows didn't melt, they just became like rubber. Perhaps just melting chocolate chips would work maybe with a little cream. Would that harden up once it was drizzled on the carmel corn?

Karen

Karen, Ina Garten (Barefoot Contessa) has a chocolate recipe that hardens...she uses it for her chocolate covered strawberries. I'm typing on my TV & can't Google at the same time but I'm sure it would be easy to find at foodtv.com.

/tricia

Thanks Tricia, I will look it up.

Try marshmallow fluff instead of marshmallows.

I drizzle my corn with plain melted chocolate. You could add a drop or two of almond extract to the melted chocolate or a chocolate flavoring oil from lorian.

Thanks loves2cook4six, I'm just disappointed in the whole recipe now. I made it three days ago and today it's stale. Is that typical? It will only stay crisp for three days? I guess I won't make it for gifts.

Karen

Ann's noted on her recipe: "Monica, this is definitely a treat that needs to be eaten shortly after it is made. The caramel on the popcorn is delicious but it is not a hard caramel coating. In fact the popcorn gets soggy if it isn't eaten fairly quickly."

But your recipe looks like it hardens. Maybe the popcorn has to be completely covered in caramel. I know the bagged caramel corn I buy wasn't made the day I buy it. It comes in sealed cello bags, though. So perhaps keeping the air out would help, too.

Befor you plan on that gourmet caramel corn for gifts.....leave some around for 3 or 4 days and eat some.
My experience is that any popcorn with anything but a coating that becomes hard....that is cooked to hard crack... becomes gummy and the pop corn loses it's crunch. The popcorn absorbs any moisture from the caramel coating and becomes soggy.
The recipe below is the one I use.....and can be varied by using different nuts....or even adding M and M's after you remove it from the oven.
If Iw anted to make "gourmet caramel corn" I might drizzel it with "coating chocolate"....the stuff made for dipping things like truffles....or just melt chocolate chips with a little parrafin. You could also add a few drops or almond or hazelnut flavor to white chocolate....also known as almond bark. The recipe below doesn't call for nuts, but I always skip the salt and add a can of salted nuts after I add the syrup to the corn and before I bake it.

Caramel Corn
2 cups brown sugar
2 sticks butter ( 1 cup)
1/2 cup white Karo syrup 1/2 stp salt
Combine and boil the above for 5 minutes. remove from heat and add 1/2 tsp soda and 1 tsp vanilla and a pinch of cream of tartar.
Pour over 18 to 20 cups of popped corn in a roasting pan. Stir!!
Bake one hour at 250 degrees, stirring every 15 minutes. When done spread out on waxed paper or cookie sheets and cool.