Rice Krispies Treats with Homemade Marshmallow
Wednesday, 7 April 2010
While my next planned baking adventure is making the best bacon-chocolate cupcakes possible using your suggestions, first I carried on my new found love for homemade marshmallow and made a total classic: Rice Krispies Treats. A little butter + marshmallow + cereal = a gooey, sweet, fun dessert bar. They’re simple and easy to make. Adding the homemade marshmallow makes it a little more complicated, but still totally doable since the rest of the recipe is so simple.
The homemade marshmallow made them more gooey and vanilla-y. I stayed with the classic recipe, but look forward to modifying it in the future. My favorite addition is M&Ms (frozen, so they don’t melt). What do you like in your Rice Krispies Treats?
- 1 C cold water, divided in half
- 1/2 C light corn syrup
- Pinch of salt
- 1 1/2 C sugar
- 2 t unflavored gelatin
- 1 t vanilla
- 3 T butter
- 9-10 C Rice Krispies
Lightly grease a 13″x9″ baking dish.
In a small saucepan, combine 1/2 C cold water, corn syrup, sugar and pinch of salt. Whisk together over medium heat. Once sugar is dissolved, let sit unstirred until mixture reaches softball stage (around 235-240°F).
While sugar mixture is boiling, sprinkle gelatin over remaining 1/2 C cold water in a large, deep heatproof bowl (a stand mixer bowl is perfect for this). Let stand for about 1 minute, until it softens. Beat this at medium speed.
Once sugar mixture reaches softball stage, remove from heat and carefully pour into gelatin, avoiding the beaters and sides of the bowl. Immediately begin mixing on high speed, for 5-8 minutes, until mixture increases in volume and turns white and thick. Add vanilla and beat for a minute more.
While the marshmallow mixture is being mixed, melt butter in a medium saucepan. Add marshmallow to melted butter and mix together. Remove from heat and stir in Rice Krispies, one cup at a time, mixing thoroughly to ensure all pieces are coated. Press evenly into a greased 9 1/2″ x 13″ casserole dish and allow to cool for 1-2 hours.