Caramel Popcorn Fudge

Yes, my friends you read that correctly.  It's caramel popcorn fudge!!

I've already professed my love of Pinterest.  That's where I got the inspiration for fudge.  It was just too neat not to try.  What a combo huh? Seriously...caramel fudge topped with salted popcorn...holy moly!! 

The inspirational recipe (found here) used vanilla fudge but I opted for the great caramel + popcorn combo.

**A note of caution--if you make this it needs to be eaten pretty quickly and stored in an air tight container so that the popcorn does not go stale.  Also, my caramel fudge was a little softer than what I wanted.  I've increased the cooking temperature in the below recipe in hopes of solving that problem.

Let's get started:

Caramel Popcorn Fudge

3 cups sugar
3/4 cup butter

2/3 cup evaporated milk
2 cups caramel bits

1 tablespoon milk (used for melting caramels)
1 7-oz.  jar Kraft Marshmallow creme
1/2 teaspoon vanilla extract

2 cups (give or take) salted popcorn

Melt caramels in a double boiler over medium heat with milk.

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly.

Continue boiling 7 minutes over medium heat, stirring. Candy thermometer should reach somewhere between soft and hard ball stage, approximately 240 degrees F.

Remove from heat, stir in melted caramel till combined.

Add marshmallow creme,  and vanilla, stir until blended.

Pour into greased 13 x 9-inch baking pan.

Top with salted popcorn and light press down so that popcorn will stay in place.

Let the fudge cool, and cut into squares.

Store in an air tight container to preserve popcorn. 

Print Recipe Here