Chocolate Covered Caramel Corn
"why stop with just crunchy munchy sticky caramely corn when you can have chocolate too.."
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
7 quarts
ingredients
-
Carmel Corn
- 2 cups brown sugar
- 1 cup butter
- 1⁄2 cup corn syrup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 7 quarts popped corn
-
Chocolate Coating
- 1 cup Hershey's semi-sweet chocolate chips
- 12 large marshmallows, cut in quarters
- 2 tablespoons butter
- 2 tablespoons warm water
- 1 cup peanuts (optional)
directions
-
Prepare Caramel Corn:
- Combine brown sugar, butter, syrup and salt in a saucepan.
- Boil 5 minutes.
- Remove from heat and add the baking soda and vanilla.
- Stir well and then pour over popped corn in a large roaster.
- If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.
- Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
- Pour onto waxed paper and cool.
- Break up into pieces.
-
Chocolate Coating:
- Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth.
- You can do this on the stove top too, just melt until very smooth.
- Place the cooled caramel corn and peanuts, if using, in a large roasting pan or on a large cookie sheet, single layer, and drizzle chocolate over lightly. Using a baggy with the corner snipped off, will help drizzling the coating over top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I love this recipe. I think if you like completely covered caramel corn, I would 1/2 the popped corn or double the caramel recipe part. I used 7 bags of microwave popcorn and doubled the caramel and chocolate parts of the recipe. The chocolate part was done in a double boiler and worked perfect- the marshmallow must suspend the chocolate because it didn't seize like chocolate would if you add water (gloppy blobs of chocolate). Love this recipe!! -
I made this as a christmas gift for my mom and sister and they loved it! The only issue I had was with the coating, it was too thick and I preferred a light drizzle rather than a fudgy type coating so I melted chocolate wafers and drizzled that over. I also left out the nuts, and halfed the recipe using one bag of microwave popcorn. Popcorn stayed crisp and delightful. Thanks! -
I have to echo the other ratings! OH MY! Had a hard time keeping not only myself out of it, but the whole family! I didn't have peanuts so I added some pecan halves that I had cut in half. Thanks for a great recipe
-
I just made this today to use in Christmas baskets and I had to hide it from myself so I wouldn't eat it. I let my son try some and he loved it. It's time consuming but very good and worth the time involved. Thanks andypandy!! -
Thanks andypandy for this recipe. I gave this as Christmas gifts, and everone couldn't believe that I could have possibly made it. they thought it was from a gourmet shoppe. They only thing that I did was to place the chocolate into a baggie with the tip cut off to swirl thinly all over the carmel corn, that way it was finer and not too thick or gobby looking. Thanks again this is surely a five star recipe if not more!
see 1 more reviews
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
