GOING THERE.
Summer isn’t over, and while the nights are still warm, s’mores season is very much alive. Toasted marshmallows, melted chocolate, crunchy graham crackers — it’s the simple comfort food that keeps me basic and happy.
Sometimes an idea gets stuck in your head and won’t let go until you make it. For me this summer, that idea was popcorn-flavored marshmallows. I can’t exactly explain why, but I kept thinking about the combination.
Popcorn became a staple in my house after Max arrived — we eat it for everything, and I went from being indifferent to loving it. The thought first popped up when I made a s’mores cake in May. I liked the cake, but my parents were lukewarm, so I didn’t share it widely.
Next I made malted chocolate marshmallows that turned out incredible, but again I didn’t post them because I worried they weren’t flashy enough. Meanwhile, the popcorn marshmallows kept nagging at me.
I hesitated because the idea sounded a little crazy. Would popcorn flavor work inside marshmallows? Would the popcorn get soggy or add dangerous kernels? I wanted the flavor infused into the marshmallow itself, not just stuck on the outside, and without using a cream or milk base.
Finally I gave it a shot, and yes — it works. It takes a little patience, and if you’re a popcorn purist you might be surprised, but the method that gave the best flavor was using the buttery, highly seasoned microwave popcorn from a bag. If you prefer, you can use homemade popcorn with butter, but the classic bagged buttered popcorn delivers a stronger, more recognizable buttery flavor.
The infusion is subtle and lovely: the marshmallows pick up a gentle buttery-popcorn note without tasting artificial or overwhelming. Then I press popped popcorn into the top of the marshmallow, toast it from the bottom until golden (burnt popcorn is a tragedy), and sandwich it between crunchy graham crackers and melty chocolate.
The final result is playful and nostalgic — perfect for a summer send-off.
Buttered Popcorn Marshmallow S’mores
12
to 16 marshmallows
4 hrs
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Ingredients
- 4 cups buttered popcorn
- 1 1/2 cups granulated sugar
- 1/2 cup cold water
- 2 packets of gelatin
- 8 tablespoons cold water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- powdered sugar for sprinkling
- graham crackers
- your favorite chocolate
Instructions
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Spray an 8×8 pan with nonstick spray, then sprinkle a light dusting of powdered sugar in the pan and shake it around so the surface is evenly coated.
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In a small saucepan, combine the 1/2 cup cold water and sugar. Heat over medium, stirring constantly for about 30 seconds until the sugar begins to dissolve and the mixture warms. Don’t let it cook or become syrupy yet. Turn off the heat and stir in 2 cups of buttery popcorn. Let the popcorn infuse for 20 to 30 minutes, stirring occasionally as the mixture cools. Remove the popcorn with a slotted spoon; press or strain any liquid back into the pan if it becomes syrupy.
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Sprinkle the gelatin over 8 tablespoons of cold water in a small bowl and let it bloom for 5 minutes. Reheat the sugar-popcorn infusion over medium and whisk until warm. Stir in the gelatin mixture and bring briefly to a boil. Remove from heat immediately.
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Transfer the hot mixture to the bowl of a stand mixer fitted with a whisk attachment. Let it cool for about 10 minutes, then add vanilla and salt. Beat on medium-high for 10 to 15 minutes until the mixture is white, glossy, and thick. Spread into the prepared 8×8 pan and press the remaining 2 cups of popcorn (remove obvious kernels) into the top. Let set for about 4 hours or overnight.
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To assemble s’mores, toast the marshmallow (I prefer toasting from the bottom so the popcorn doesn’t burn) until golden, sandwich with graham crackers and chocolate, and serve immediately. Popcorn will get soggy over time, so make s’mores close to serving.
Did you make this recipe?
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face smash worthy.