Homemade Carmel Popcorn!!

GUYS! You NEED to try this one! SOOO easy and SOOO delicious. Andddd, no carmel melting required! This is definitely my guilty pleasure for the week…Sweeeeeeeet Sister!!

I’ll give you the original recipe measurements, but if you’re like me and aren’t feeding an army, just half it!

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Homemade Carmel Popcorn

WHAT YOU NEED:
-1/2 Cup Butter
-1/2 Cup Brown Sugar
-9-10 (Large) Marshmallows
-12 Cups Popcorn

Pop the popcorn, pour into a bowl set aside. Place butter and brown sugar in a different bowl. Melt the butter and brown sugar in the microwave, then stir. Add the marshmallows to the butter and brown sugar mixture and cook for 45-60 seconds, then stir well. Quickly pour over the popped popcorn. Continuously and gently fold the popcorn over and over to coat. The mixture will probably collect at the bottom, so maneuver the bowl if you need to in order to coat the popcorn. I used a rubber spatula to help collect the mixture from the bottom of the bowl and fold it into the popcorn. I folded for a bout 2 minutes. You can eat it right then in there or let it sit for a few minutes to stiffen. I would say this is probably good to go for the day. Not sure it will taste as good the next day…Mine was gone within 10 minutes 😉

Homemade Peppermint Patties

My sweet tooth craving kicked in today and I was desperately craving something with chocolate. So, on to Pinterest I scrolled and scrolled until I found this recipe that looked delicious and fairly easy/simple to make! It also had ingredients that are usually in your pantry!

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WHAT YOU NEED:
-1 Pound Confectioner’s sugar (1 box)
-4 Ounces cream cheese, softened
-1/4 Teaspoon peppermint extract
-1-2 Cups chocolate chips, melted

Makes 3-4 dozen, depending on size of patties you make.

*I halved the recipe because I only had 1/2 a box of confectioner’s sugar* (It made 18 one inch patties)

In your Kitchen Aid, mix the softened cream cheese an slowly add the confectioner’s sugar little by little allowing it to completely mix with the cream cheese before adding more. You may need to add a little more or a little less confectioner’s sugar than the recipe calls for. You want the mixture to be well mixed, smooth, but not sticky. It may take a while for it to mix completely. I tested it out by spooning a bit out and rolling it into a ball. If it was sticking all over my fingers then I threw it back in and mixed it more and added more confectioner’s sugar. Total mixing time for me was about 10 minutes. I added the sugar in 1/4 cup increments and found that to be a good amount to allow to mix all the way until the mixture reached the correct consistency.

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This part you need to do quickly. The mixture will start to harden if you take your time. If you can have someone help you, that is even better! Spoon out a spoonful of the mixture and roll into a ball and place on a cookie sheet (line with wax paper if you want). Then use your finger or the back of a 1/4 teaspoon measuring spoon to create a “crater” in the ball. I found that spraying some cooking spray on the back of the measuring spoon allowed for quick crater-making. Once all the balls are made, cover with plastic wrap and place in the fridge for a few hours.

When those few hours have passed take the cookie sheet out of the fridge and place it on your counter.  You are now ready to melt your chocolate. There are different ways to melt chocolate, but I did the easy microwave version. The trick is to use a mixing bowl (microwave safe) that doesn’t get scorching hot to the touch after 1 minute of microwaving (My bowl was a large pyrex glass bowl, so I’m not sure how other plastic or ceramic bowls would work). Pour in 1 cup or so of chocolate chips. Set the microwave for 1 minute and pop them in. After 20 seconds have passed, stop it and stir (not much to stir but just do it to circulate the heated chips). Start the microwave again and after another 20 seconds have passed, stop it and stir. You should start to see some melted chips. Put it back in the microwave for another 20 seconds. Then stir again. At this point your chocolate may be completely melted once stirred. If not, then just pop it back in for another 20 seconds, stir, and that should do the trick. Just don’t over heat them or they will burn and become lumpy and unusable.

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Quickly shovel in the melted chocolate into a plastic zip lock bag. Seal and then cut the corner off to use as a piping bag. (Or you can spoon the melted chocolate straight from the bowl to the peppermint patties?) Pipe the chocolate into the craters of the peppermint patties (mine are NOT perfectly piped!) and place back in the fridge. It should only take 20 minutes or less for the chocolate to harden for those who can’t wait to dive in! If you want to wait, you can even pop them in the freezer so they are extra firm.

These need to remain refrigerated because of the cream cheese component. I’m sure if you are setting these out for a party, they’ll be fine for a few hours though! 🙂

Hope you all enjoy this recipe! I found it quite easy to make and hope you do too!