Before reading about it on Takeaway meals, it never occurred to me to throw a few boxes of candy in a pot of hot movie popcorn. Although I’m tempted to try it, I’m afraid that kind of snack bar extravagance will cost, what, $ 50? I know, I know, theaters have to sell overpriced concessions to make money. But if I start buying myself candy and popcorn every time I go to the movies, then my kids are going to expect me to buy them candy and popcorn every time too.

As a matriarch of the endangered American middle class, I can’t be expected to spend hundreds of dollars every time I take my family to the movies! When we go, as long as nobody pisses me off in the car, everyone has the right to have exactly one item from the dealership booth. After that they can get by with whatever I stashed in my purse, but unfortunately after an unseemly incident in 2019 I no longer travel with candy, hot dogs, or small packets of ranch dressing. on me. Sorry, kids.

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If my family is to have a super indulgent movie watching experience, we have to do it at home. After eating our way through my colleague Lillian Stone’s entire stellar guide to popcorn-candy pairings, I decided I needed to make up for all the years that my darling children were forced to endure through. splashing with nothing but dry grains and baby carrots. to keep them full.

I needed to do something bigger, crazier – the kind of movie-inspired concoction that deserves a $ 50 prize. A dessert that embodies the era of big budget blockbusters. If Zach Snyder and Michael Bay one day decide to have a baby, this This is what they would serve at the gender reveal party: layered dessert with shortbread, pudding, popcorn, candy and caramel that makes movie night at your house so much better than any. what a theatrical experience.

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Popcorn cake at the cinema

For the pastry cream layer

• 3 oz. bag of “cinema butter” flavored microwave popcorn

• 6 cups of milk

• 1/2 cup cornstarch

• 1/2 cup of sugar

• 4 eggs

• 2 sachets of gelatin powder (about 5 tbsp.

• 1/4 cup cold water

• 6 tbsp. butter, cut into pieces

• 1 C. kosher salt

For the sanded layer:

• 3 cups powdered cookie crumbs, preferably shortbread (I like Lorna Doones)

• 10 tbsp. butter, cut into pieces

• 2 tbsp. corn syrup

For the popcorn and candy layer

Use the microwave to pop the popcorn according to the manufacturer’s directions, then pour it into a large microwave-safe bowl and add the milk. Use a whisk to mash the popcorn, then cover the bowl partially with plastic wrap or parchment paper, microwave for 3 minutes, then steep on the counter for at least 30 minutes.

Filter the popcorn milk into a large measuring cup using a fine mesh sieve, using the back of a spoon or a silicone spatula to help extract as much liquid as possible from the porridge. popcorn. You should have at least 5 cups of popcorn milk.

Whisk the cornstarch, sugar, and eggs together in the same large microwave-safe bowl as before (no need to wash it first), then add the popcorn milk. Partially cover the bowl and cook in the microwave for 4 minutes. Incorporate the pastry cream, cover, cook in the microwave for another 2 minutes, then stir again. Continue to microwave and stir the cream in 30 second increments until evenly thick and bubbling. (In my microwave it took 8.5 minutes total, but your time may vary.)

While the custard is cooking in the microwave, pour cold water into a small bowl and sprinkle with powdered gelatin, stirring gently with a fork to avoid lumps, and let soften for at least 3 minutes.

As the hot custard comes out of the microwave, add the gelatin and stir until dissolved; add the butter and salt and continue stirring until the butter is completely melted. Set aside on the counter while you make the shortbread layer.

Place butter and corn syrup in 13 x 9 “microwave safe saucepan (like Pyrex); microwave at 50% power for 2-3 minutes until butter is completely melted . Add the shortbread crumbs one cup at a time, stirring well with a fork, until the mixture resembles evenly damp sand. Use your hands to pat the crumbs in an even layer, then microwave to uncovered for 3 minutes, stopping every 45 seconds to rotate the pan and flatten any bubbling parts.

Let the crust sit for about 2-3 minutes until it is cool to the touch, then pour the cinema popcorn cream, scraping the bowl with a silicone spatula so as not to lose a single drop. Pat the pan lightly on the countertop to make sure there are no large air bubbles trapped inside, then cover with plastic wrap by pressing it directly onto the surface of the cream . Refrigerate at least 4 hours.

Use the microwave to pop the popcorn according to the manufacturer’s instructions; let cool completely.

Combine Milk Duds and cream in a microwave-safe measuring cup. Microwave uncovered for 90 seconds, stir gently with a fork to break up the Milk Duds a bit (they will be very sticky!), Then repeat heating and stirring in 45 second increments until the mixture becomes a smooth caramel. (In my microwave it took 4 minutes, but your results may vary.)

Remove the plastic wrap from the custard base and, using a sharp knife or scraper, pre-cut the dessert into 12 portions, making sure to cut through the bottom crust. Drizzle the top with 1/4 of the Milk Dud caramel, then add a few handfuls of popcorn to completely cover. Sprinkle with as many candies as your heart desires, drizzle with half of the remaining caramel and repeat.

This dessert is best served immediately when the popcorn filling is still crisp. However, that does not mean that it is do not good after spending a few hours in the fridge. Even if the popcorn gets soft and the candy melts, this dessert doesn’t get worse, it just gets different.