Best 5 Fudgy Popcorn Recipes

FUDGY POPCORN

Steps:

• Preheat oven to 325 degrees.
• Place popcorn in a large mixing bowl.
• Set aside.
• Melt butter in a pan.
• Add remaining ingredients and mix well.
• Pour Butter mixture over popcorn.
• Toss gently to coat.
• Spread coated popcorn evenly on a jelly roll pan.
• Bake 10 minutes, stirring twice.
• WATCH CLOSELY TO PREVENT BURNING.
• Store in airtight container up to one week.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

SALTED CARAMEL POPCORN

Steps:

• Preheat oven to 300°F.
• Line a large baking sheet with parchment paper or a silicone mat. Set aside.
• Pop popcorn kernels using air popper into a large bowl.
• In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Remove from heat and let it cool for 2 minutes. It needs to stop boiling before you pour it on the popcorn.
• Pour caramel mixture over popcorn and stir to coat evenly.
• Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
• Allow popcorn to cool on a parchment lined counter.

STICKY AND SWEET POPCORN

Steps:

• Preheat the oven to 250°F. Line two baking sheets with a silicon mat or parchment paper sprayed with baking spray.
• Place the popcorn in an extra-large bowl.
• Melt the butter in a medium sauce pot. Add the sugar, corn syrup and salt and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the baking soda. Once incorporated, stir in the walnuts and cranberries. Pour the mixture over the popcorn and toss to coat evenly.
• Spread the mixture onto the prepared baking sheets. Bake for 45 minutes. Remove and allow to cool for 10 minutes. Break into pieces and serve.

TRIPLE-CARAMEL POPCORN FUDGE

Steps:

• Line bottom and sides of 8-inch square pan with foil, leaving edges of foil hanging over 2 sides of pan for easy removal later; spray foil with cooking spray.
• In 2-quart saucepan, heat dulce de leche and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth (mixture will be very thick); remove from heat. Quickly stir in vanilla. Stir in 2 cups caramel popcorn. Spread in pan.
• In medium microwavable bowl, microwave caramels and cream uncovered on High 2 minutes, stirring every 30 seconds, until melted and smooth. Very slowly pour caramel mixture over fudge layer, and gently spread to cover. Sprinkle with salt and 1 1/2 cups caramel popcorn; press gently so it sticks. Refrigerate until firm, about 2 hours. Cut into 1-inch squares (8 rows by 8 rows). Store covered in refrigerator.