Fudgy Popcorn
Indulge your sweet tooth with this irresistible recipe for Fudgy Popcorn, the perfect combination of crunch and decadence. This unique treat starts with freshly popped kernels that are coated in a rich, homemade fudge sauce made from butter, cocoa powder, sugar, and a touch of vanilla for an extra layer of flavor. A quick and easy recipe with just 25 minutes of prep and cooking time, this snack is ideal for movie nights, parties, or whenever you’re craving something sweet and satisfying. The fudgy coating sets beautifully, creating clusters of chocolatey goodness that will have everyone reaching for more. Serve it fresh or store it for a few days—if it lasts that long! Perfect for popcorn lovers with a chocolate addiction, this recipe is guaranteed to be a hit.
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Recipe Information
Ingredients
- 1/2 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 4 tablespoons Unsalted butter
- 1/3 cup Granulated sugar
- 1/4 cup Unsweetened cocoa powder
- 2 tablespoons Light corn syrup
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add 2-3 popcorn kernels and cover the pot with a lid.
Once the test kernels pop, add the rest of the popcorn kernels, cover the pot again, and shake it gently to coat the kernels evenly in oil.
Continue cooking the popcorn, shaking the pot occasionally, until the popping slows to about 2 seconds between pops. Remove the pot from heat and transfer the popcorn to a large bowl. Discard any unpopped kernels.
In a medium saucepan, melt the butter over medium-low heat. Stir in the granulated sugar, cocoa powder, and light corn syrup until well combined.
Increase the heat to medium and bring the mixture to a gentle boil, stirring constantly. Let it boil for about 1-2 minutes, then remove it from heat.
Stir in the vanilla extract and salt into the fudgy mixture.
Pour the warm fudge topping over the popcorn and use a spatula to gently toss until the popcorn is evenly coated.
Spread the fudgy popcorn onto a parchment-lined baking sheet in a single layer to cool and set for about 10 minutes.
Once cooled, break apart any large clusters and serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 97.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
