Cinnamon Marshmallow Popcorn

3 Bags popped popcorn (I mix 2 bags of microwave with one bag's worth of air popped, but whatever. You definitely want the buttery, salty taste of the microwave popcorn in there, though)
4 C Mini Marshmallows
1 Bag Cinnamon Bears (cut into pieces)
2 Cubes Butter
1 1/3 C. Sugar
1/2 c Karo Syrup
1 tsp. vanilla
3 drops red food coloring

I find the easiest way to make any gooey popcorn is in a large brown grocery bag. For this recipe, toss a bag of popped popcorn in, then add 1/3 of the marshmallows and 1/3 of the cinnamon bears. Then make two more layers of the same. When the sauce is done, you just pour it on top, close the bag and shake it up. It's also lots easier to stir with a spoon this way, if shaking doesn't get it done.

OR, you could do it the standard way....

Line 3 cookie sheets with parchment paper. Divide the popcorn on the cookie sheets. Add about 1 1/3 C. mini marshmallows onto each sheet. Add the cut up cinnamon bears to the popcorn and marshmallows..


Moving on now...
In saucepan combine butter, corn syrup and sugar. Heat to boil on medium heat, stirring continuously. Turn heat to low and simmer 5 minutes. Add vanilla and food coloring to sugar mixture.

Pour the hot sugar mixture over the popcorn. Carefully stir. The heat will melt the marshmallows and make everything gooey and delicious.

Eat, but try to share some with other people, or you are sure to get cavities within the week.

Chocolate Cinnamon Marshmallows

I wasn't going to post this one at first because it didn't turn out as fluffy and "marshmallowy" as my other marshmallow recipes, but today I find myself unable to stop eating them. So, I guess that makes this a winning recipe. Plus, they're easier to make than my other recipe. They're dense and yummy and just melt in your mouth.


3 .25 oz envelopes of unflavored gelatin
2 cups of sugar
3/4 cup of corn syrup
4 ounces of semi-sweet or bittersweet chocolate
2 tablespoons of unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon chipotle powder (optional)

1 teaspoon vanilla
1/2 cup of powdered sugar
Water


Coat 9x9 pan well with cooking spray.

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan.

Dredge it in powdered sugar (I added a bit of cinnamon too). With a sharp knife (pizza cutter), cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.