Marshmallow Popcorn Pops

Posted in Recipes By Brooks Clifford

June 20, 2016 4:22:35 AM CDT

Pops are pretty and fun to eat, and this one is a simple treat that is sure to please. Marshmallows get a hug from a blanket of caramel and a generous peppering of popcorn. If you are strapped for time and don't care to explore the world of homemade marshmallow-ry, go the easy route and buy the mallows. If you have some extra time and haven't made marshmallows yet, give it a go! Homemade marshmallows have a wonderful texture and are a neutral canvas for experimenting with flavors that pair well with caramel. Like chocolate, cinnamon, cheesecake, whatever inspires you!  06popsintub So, first the easy version. Generic marshmallows seem to have a more dense texture and can stand up to dipping in warm caramel better than their puffy pals. Pierce with skewers. Pop in a bag and freeze for 1 hour or more.06mallowsticks After the mallows have been in the freezer for 1+ hour, melt the caramel with milk and set aside to cool. Find your popcorn and gently crush. Tap, tap, tap. 06popcorncrush Dip.06mallowincaramel And roll. 06dipinpopcorn Refrigerate until caramel is set. They are adorable as-is, however if you want a more festive presentation you can wrap each pop in individual cake pop bags and tie with ribbon. Or you could find a piece of styrofoam, pierce and stand them up pops-up-top.06mallowpops Pretty simple, right? If you wish to take the road less traveled and make your own marshmallows, you'll find the recipe below. Or, just feast your eyes on some ethereal images of our fluffy clouds of sugary goodness. 06mallowdollop 06homemademallow 06mallow2 06mallows 

Marshmallow Popcorn Pops

Servings: 9-10

Makes 9-10 pops.


8-10 large marshmallows (or use recipe for home-made marshmallows, below)
4 ounces Annie B’s Baking Caramel (1/4 block), cubed
1 tablespoon milk
1 1/2 cups Annie B’s Sea Salt Caramel Popcorn (or Annie B’s Caramel Popcorn)
Lollipop sticks or bamboo skewers


  1. Pierce each marshmallow with a skewer. Put in a zipper bag and freeze for at least 1 hour.
  2. In a narrow microwave-safe cup or glass, melt the caramel and milk in microwave at 10 second increments, stirring frequently until melted and smooth.  Alternatively, you could melt on the stovetop, stirring over low heat. Cool for 8-10 minutes.
  3. Put popcorn into a zipper bag and gently crush with rolling pin. Put the popcorn into a small bowl.
  4. Remove the marshmallows from the freezer and dip each into the caramel mixture, then roll into popcorn, rolling to cover completely.
  5. Refrigerate the pops until the caramel is set and cool.

Homemade Marshmallows

Difficulty: Easy

3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon flavoring such as pure vanilla extract, cheesecake emulsion, chocolate, cinnamon, etc.
1/4 powdered sugar
2 tablespoons cornstarch
Nonstick spray
Candy Thermometer

  1. Place the gelatin into the bowl of a stand mixer with ½ cup of the water.
  2. In a small saucepan, combine 1/2 cup water and corn syrup. Pour sugar and salt into the center, taking care not to let sugar touch the sides. Place over medium high heat, cover and cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F.  Remove from heat immediately.
  3. Using whisk attachment on mixer, turn the mixer on low speed. While running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all the mixture is added, slowly increase speed to high.
  4. Continue to whip until the mixture quadruples in volume and is lukewarm, approximately 12-15 minutes. Add the flavoring during the last minute of whipping.
  5. While the mixture is whipping, prepare the pan. Line a 9”x13” pan either with parchment paper or foil, liberally spray with nonstick spray.
  6. Mix powdered sugar and cornstarch together.  Shake some around the surface of the pan. Save the remainder of the mixture.
  7. When the mixture is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Don’t try to get everything out of the bowl, as it is almost impossible to do.
  8. Dust the top of the mixture with the powdered sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.
  9. To cut, turn out onto a cutting board and cut with a pizza wheel oiled and dusted with powdered sugar. Once cut, lightly dust all sides of each marshmallow with the remaining mixture. Store in an airtight container for up to 3 weeks.
  10. If using homemade marshmallows to make the popcorn balls, skip the step in the recipe below calling for dusting marshmallows with powdered sugar. The caramel will stick better. Since you won’t use all the marshmallows in this recipe, dust the leftover marshmallows with the powdered sugar/cornstarch mixture.

Recipe & Photography courtesy of Jill May 06singlepop

Coconut Caramel Contest!

Posted in Recipes By Brooks Clifford

June 20, 2016 4:21:23 AM CDT

Hi! We have launched a new Coconut Caramel and are holding a contest to win some sunny prize packs on our Facebook page. We will announce 3 (well, maybe more) winners on 7/10/15 at noon CST. Please click here to visit our page and enter, good luck and have fun! coconutfb Talk to you soon, be good.

Salted Caramel Ice Cream

Posted in Recipes By Brooks Clifford

June 20, 2016 4:20:20 AM CDT

Baby it's hot outside and I'm really excited about this new trend, making your own ice cream at home. This is a trend, right? If it isn't, we should make it one. Dust off that ice cream maker attachment that you got with your KitchenAid mixer and give it a churn! 08icecreamnutssalt Gather your ingredients, which are pretty likely to already be on hand. Click here to buy your one-pound package of Annie B's caramel. 08ingredients Combine 1/2 pound of caramel with 1/4 cup heavy cream and gently melt. 08meltedcaramel Whisk egg yolks and sugar until light and fluffy.08whisk Heat milk, then add 1/2 cup to egg mixture. Add egg mixture back to milk and heat to 170 degrees. 08thermometer Remove from heat and strain. 08icecreamstrainer Stir in caramel, cream, salt and vanilla, chill in refrigerator for 6-8 hours or longer. 08caramelpouring Following instructions for your ice cream attachment, add custard and mix until thick.  If you are using a KitchenAid ice cream attachment, click here for a nifty (2 minute) instructional video. 08icecreammaker Add dark chocolate pieces, chopped nuts and our personal favorite, a sprinkle of sea salt atop your masterpiece. 08saltedicecream 

Salted Caramel Ice Cream

Servings: 8-10

Makes about 1 1/4 quarts.


8 ounces Annie B’s baking caramel (1/2 block)
2 cups heavy cream, divided
5 large egg yolks
1 cup sugar
1 cup whole milk
1 to 1 1/2 teaspoons sea salt
1 tablespoon pure vanilla extract or vanilla paste
2 to 3 ounces dark chocolate, chopped (optional)
Cashews or pecans, roughly chopped (optional)
Ice cream maker/machine


  1. In small heavy saucepan over low heat, melt caramel and 1/4 cup heavy cream until smooth. Stir in sea salt. Set aside.
  2. Using whisk attachment of stand mixer, mix egg yolks and sugar until light and fluffy, about 5 minutes.
  3. While egg yolks and sugar are mixing, heat milk in medium saucepan over low heat just until small bubbles begin to form on the edges.
  4. With mixer on low, SLOWLY pour 1/2 cup of the milk into the egg and sugar mixture. This will temper the eggs without cooking them too quickly resulting in a lumpy eggy mixture. Slowly add the milk and egg mixture back into the saucepan with the remaining milk while whisking.
  5. Cook over low heat until thermometer reads 170 degrees F. Remove from heat and strain into a large bowl.
  6. Stir in warm caramel mixture, 1 3/4 cups heavy cream, salt and vanilla until well mixed.  Cover well and chill in refrigerator for 6 to 8 hours (the colder the better).
  7. Following directions of the ice cream maker, add the custard and mix until thick. Add dark chocolate (optional) towards the end of the ice cream cycle. Transfer to freezer container and freeze 2-4 hours until hard. Serve. If desired, sprinkle additional flakes of sea salt before serving. Serve with chopped nuts, if desired.

Notes: The ice cream attachment of KitchenAid mixer was used to test this recipe. Click here for a quick instructional video

This is a very rich, custard based ice cream. It tends to be on the softer side, so store in the coldest part of your freezer.

Variation: Caramel Ice Cream – We are a little crazy for salt, but we get it, not everyone likes their caramel ice cream salted. In that case, for caramel ice cream, just follow the recipe and reduce salt to 1/4 teaspoon.

Recipe and photography courtesy of Jill May.

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