Cherry Cotton Candy Popcorn-just like eating cotton candy at the fair but in popcorn form!
I’d seen this recipe over at Cravings of a Lunatic a few months back. It looked pretty. But I didn’t have a reason to make pink popcorn so I just forgot about it. Then when I got on my popcorn kick, I remembered Kim’s post.
Why not, let’s make some pink popcorn.
What Kim failed to mention in her post is that this stuff tastes just like the cotton candy you get at the fair. And it melts in your mouth the same way.
And I’m not the only one who thinks so.
I left the small bowl on the table and of course when the kids came home from school they immediately head that way to see what I might have made “for them” to try.
Grace comes in first. “Yum, you made cotton candy popcorn. Cool.”
Next comes Cassie. “This tastes just like cotton candy but it’s got a flavor…cherry I think.” With all the taste testing she does, she tries to comment like a food critic.
Then CJ. “This is good.”
Me. “What’s it taste like?”
CJ. “That stuff we get at the fair. The fluffy stuff.” Poor boy, I’m going to have to get him out more but he’d rather have a Gyro, Turkey, Leg and Roasted Corn at the fair than the sweet stuff.
Hubby almost got it. “Tastes like strawberry cotton candy.” It’s cherry flavoring, gheesh. He got close.
This stuff is good. I mean really good. I mean make your self sick eating the entire batch in one day good.
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adapted from Cravings of a Lunatic
Cherry Cotton Candy Popcorn
Ingredients
- 10-12 cups popped popcorn
- 2 cups sugar
- 2/3 cups whole milk
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon cherry flavoring
- red or pink food coloring (if using red, go light, just a few drops will do it.)
Instructions
- Place popcorn in a large mixing bowl. Set aside. Lay wax paper on table, counter or cookie sheet. Spray lightly with cooking spray.
- In a medium saucepan, combine sugar, milk, corn syrup and salt. Stir to combine.
- Over medium heat bring to a boil, stirring occasionally.
- Continue to boil until you reach the "soft ball" stage, my thermometer says it's 240 degrees. It took about 4 minutes for it to reach temperature once it was boiling. Once there, remove from heat and add flavoring and food coloring, stir till combined.
- Now pour over your popcorn. Toss to coat all of your popcorn. Spread coated popcorn out on wax paper, separating as you can, to cool completely.
Notes
recipe source ChocolateChooclateandmore.com
Fast, easy and so, so good. Thanks Kim!
Sahar Hawasli says
I am speechless of this awesome recipe, I am sure kids will love it. Thank you so much for sharing your wonderful recipes with us.
terry says
Can’t wait to try this~ I love cotton candy!
By “cherry flavoring” do you mean the flavoring you add when you make hard candy/lollipops?
Joan Hayes says
Terry, you’ll love this, the cherry flavoring I used was just an extract I had picked up at the grocery store.
Rashonda says
I only have 2% milk. Will that work
Joan Hayes says
It should work just fine. I list whole milk because that’s what I always use.
Jen says
What the heck did I do wrong? Can you use microwave popcorn? Mine turned out sloppy & gooey. I’m so so sad. Did you ever have a problem with it?
Joan Hayes says
Jen, I’ve used microwave popcorn, you just want it to be plain popcorn. I’m wondering did you cook it long enough to get the syrup to the soft ball candy stage? Do you have a candy thermometer?
Shane says
I made this and went out and bought the cherry flavor to use. It said 1tsp but that was wayyyyy too much. I would use 1/4 tsp.
Sharon says
Where can I find your recipe for the Peanut Butter flavored popcorn?
Joan Hayes says
You can find the Peanut Butter popcorn here , watch out, it’s amazing!
Lauren F says
Hey! I am planning on making this for my daughter’s party on Saturday. Being a working Mom I’m spreading my tasks out over the next few days. How far in advance can I make this and how do you store it to keep it fresh? How long does it usually last? Thanks so much!
Joan Hayes says
If you live in a low humidity area, this popcorn can stay fresh (and crisp) for at least a week. Make sure to let popcorn cool and dry, then store it in an airtight container.