A popcorn Candy Cake with the additions of miniature marshmallows, spiced gumdrops and salted peanuts.
1 16-ounce package miniature marshmallows
3/4 cup vegetable oil
1/2 cup butter
5 quarts popped popcorn
1 24-ounce package spiced gumdrops
1 cup salted peanuts
In a large saucepan, melt marshmallows, oil and butter until smooth.
In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow mixture and mix well.
Press into a greased 10-inch tube pan*. Cover and refrigerate for five hours or overnight.
Dip pan in hot water for five to ten seconds to unmold. Slice cake with an electric or serrated knife.
*Note: A one-piece tube pan is recommended.
Recipe makes 16 to 18 servings.
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