Ingredients
30 large marshmallows
2 bags of butter flavored microwave popcorn
1/2 cup (plus 2tbs) butter
3/4 cup brown sugar
1/2 tsp baking soda
2 tsp vanilla
Directions
1. Pop the 2 bags of microwave popcorn and add 1 1/2 of the bags to a large bowl, making sure to remove all kernels. Give your kids the extra half of the bag that's left.
2. Put the marshmallows, butter and brown sugar in the microwave for 2 minutes. Then add the baking soda and vanilla, stir and then microwave again for 1-2 minutes or until the mixture bubbles.
3. Pour the caramel mixture over your microwaved popcorn and stir until it's evenly combined.
4. Next spray some cooking spray in your small mold and add a scoop of your buttery, caramel goodness (your caramel popcorn). Tap it down down as best as you can with the bottom of a measuring cup. Then take your scraper and slice off any popcorn pieces that are sticking up, do your best to get the tops even with the mold.
5. These set up on their own without refrigeration, but the popcorn left lots of gaps. So I made a small batch of caramel, and put a spoonful in the bottom of my small molds. I then placed the caramel popcorn centers back into the mold with the caramel and the caramel nice filled in some of those gaps in the popcorn.
6. Place your small mold in the fridge for just a couple minutes to firm them up before dipping!
Dipping Instructions
1. Melt 17 ounces chocolate + a spoonful of crisco or coconut oil for 1 minute. Continue to microwave in increments of 20 seconds until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
5. Tap the mold tray on the counter to eliminate air bubbles.
6. Repeat these steps until all cavities are filled. Start out doing one at a time, once you are comfortable begin doing 2-3 at a time. Take care not to do too many at the same time as chocolate will set.
7. It usually it takes about 15 minutes on the counter depending on how warm your house is. You can stick them in the fridge if you're in a hurry.
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. if you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks!!