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Baby Ruth Caramel Corn

December 21, 2019 By Taina Laraba

· Recipes and Menus

Baby Ruth Caramel Corn

Preheat your oven to 275 degrees F. Coat a large, rimmed baking sheet with cooking spray and set aside.

Prepare 10-12 cups of popcorn in a large, heavy-duty saucepan. Set aside.

In a medium saucepan, melt 1/2 cup butter over medium heat.


1/4 cup light corn syrup

1 cup light brown sugar

Cook, stirring constantly, until the mixture is smooth and amber in color, 4 to 5 minutes.

Remove from the heat and add:

1/2 cup marshmallow creme

1 teaspoon vanilla

Stir until the mixture is free of lumps.

Pour over the popcorn.

Carefully stir with a large spoon until the popcorn is well-coated.

Add 12.5-oz. package of fun-size Baby Ruth candy bars, unwrapped and coarsely chopped

Carefully fold in the candy bar pieces.

Pour the popcorn onto the prepared baking sheet.

Bake in the preheated oven for 20 minutes, occasionally reaching in to stir and flip the popcorn around.


Remove the baking sheet from the oven and let the popcorn cool for a few minutes. At this point you can either let it harden on the sheet and then break pieces off, or you can form the popcorn into balls (or whatever shape you wish) and then let it harden.

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