Category
Dessert
Prep
0
Cook
8-10 mins
Ingredients
60g popcorn kernels30g salted butter100g milk chocolate80g marshmallows chopped (or use mini marshmallows)2 tbs milk
Instructions
- Divide the popcorn kernels into two batches (30g each) and scoop the first batch into your popcorn maker. Place a deep bowl under the spout. Simply switch on and after a minute or two the fluffy warm popcorn will pop into your bowl
- Repeat with the second batch. Remember to carefully remove any unpopped kernels from the bowl - use a spoon or wait until they have cooled as they could be very hot. Return the unpopped kernels to the popcorn maker to fluff up
- Whilst the corn is popping, make the sauce. Pour some hot water into the saucepan so that it is a few centimetres deep. Rest a heatproof bowl on the top of the pan so that it is suspended over, but not touching, the hot water. Turn the heat on low
- Add the butter and chocolate to the bowl and melt, stirring occasionally, ensuring the water beneath doesn’t boil. Add the milk and marshmallows and heat briefly until the mallows are starting to soften. Remove from the heat, pour over the popcorn and stir well until it’s evenly coated then tip onto the baking tray. Allow to cool, or place in the fridge until set. Cut into chunks and serve on a sharing plate
- Try adding some raisins just before you stir in the popcorn to make Rocky Road Popcorn!
