Homemade Marshmallow Rice Krispie Treats Recipe

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If you want to really enhance the flavor of your cereal treats, swap out homemade marshmallows for store-bought marshmallows when making cereal treats. 

These Homemade Marshmallow Rice Krispie Treats take more time to prepare but if you are excited about making homemade marshmallows then you definitely should try this recipe. 

If you have never tasted a homemade marshmallow, you are missing out!

Not only is the flavor superior to store-bought marshmallows, but the texture is too.

Each soft billowy square of vanilla-flavored candy is perfect on its own, but when used to make our Best Rice Krispie treats recipe, the marshmallows make them taste even better!

Homemade marshmallows are softer than their mass-produced counterparts so the texture of a rice crispy treat made with homemade marshmallows is a bit softer too. I'd say the treats are delicately chewy versus chewy! 

I know this recipe will not be for everyone. Making homemade marshmallows takes more time than ripping open a plastic bag, but if you love to experiment in the kitchen and have always wanted to make homemade marshmallows, then this recipe will be perfect for you.

A batch of marshmallows makes more than enough for two batches of crispy treats, so you'll have plenty of marshmallows to snack on. 

Video

Be sure to watch this video to see how to make homemade marshmallow cereal treats.

 

Ingredients

Pan Prep

• butter or non-stick baking spray - Grease the inside of a 9X13-inch or a 9-inch square pan well. I prefer the flavor of butter but the non-stick baking spray works well too.
• a blend of powdered sugar and corn starch - Some recipes tell you to dust your marshmallows with just corn starch. I'm not a fan of the flavor, so I blend my cornstarch with powdered sugar. Powdered sugar already has cornstarch in it, but it's best to add a bit more.

Homemade Marshmallows

• water - You will dissolve the gelatin in water then use more water to make a sugar syrup.
• gelatin - Use unflavored gelatin. You'll need 2 ½ tablespoons for this homemade marshmallow recipe. If you use packets of unflavored gelatin, it's best to measure the gelatin as packages don't always contain the same amount from brand to brand. You'll need approximately 3 packets.
• granulated sugar - Adds sweetness and structure to the marshmallows.
• light corn syrup - This will not only add sweetness but will also keep the sugar from crystallizing. Crystalized sugar will make your marshmallows gritty. By adding corn syrup your marshmallows will be nice and smooth.
• vanilla - I suggest you use pure vanilla extract or vanilla bean paste for the best flavor. I love using vanilla bean paste as it is loaded with real vanilla bean seeds. When you make your marshmallows with the paste they will be speckled with vanilla bean seeds.

Variations

• other optional flavorings - You can swap out any candy oil for the vanilla extract. There are so many possibilities. Imagine making orange, cotton candy, cherry, root beer, or butterscotch-flavored marshmallows. Start by adding ¼ teaspoon of the candy oil, then add more drops until your marshmallows taste like you want them to.

Supplies

stand mixer
small saucepan with lid
candy thermometer
9" x 13" pan
silicone spatula and/or an offset spatula

You can find items to make these homemade marshmallows on Amazon. I earn a small commission when you use the affiliate links in this post at NO extra cost to you.

         

 

Instructions:

Bloom the gelatin and boil the sugar syrup.

1. Pour ½ cup of water into the bowl of a stand mixer.
2. Sprinkle 2 ½ tablespoons of gelatin over the top of the water and allow it to soften (bloom) for 5 minutes.
3. Meanwhile, pour the remaining ½ cup water, 1 ½ cups granulated sugar, 1 cup corn syrup, and a pinch of salt into a small saucepan.
4. Stir just to combine the ingredients.
   • You don't want to get sugar crystals on the side of the pan, so stir slowly.
5. Cover the saucepan, place over medium heat, and bring to a boil. This will take about 4-5 minutes.
   • Condensation will build up in the pan and when you remove the lid, the water will help to wash down any sugar crystals on the side of the pan. If you notice lots of sugar crystals, you can put the lid back on the pan for a few more minutes or you can dip a pastry brush in water and brush the water around the side of the pan to push the crystals back into the boiling sugar syrup.
6. Remove the pan lid, and clip a candy thermometer onto the side of the pan.
7. Continue to cook, without stirring, until the mixture reaches 240 degrees Fahrenheit (about 7-8 minutes.)
   • Be very careful not to touch or spill any of this hot syrup on your skin - it will burn badly!

Whip the marshmallows until light and fluffy.

1. Place the whisk attachment on your stand mixer.
   • You will need to whisk this marshmallow mixture at high speed for 12-15 minutes so it is imperative that you use a stand mixer. If you use a hand-held mixer, be sure to use a heavy-duty mixer and stop to give the motor breaks while whipping the marshmallows.
2. Turn the stand mixer to low speed.
3. Very carefully and slowly pour the hot sugar syrup down the side of the bowl into the softened gelatin.
   • This hot liquid can burn your skin badly, so be very careful with this step.
4. Once all of the sugar syrup is in the bowl, slowly increase the mixer speed to high going up a few steps at a time.
5. Whip until the marshmallow becomes very thick and cools to a lukewarm temperature, about 12-15 minutes.
6. Add the vanilla or other candy oil and whip just to combine.
   • Adding your flavoring after your marshmallow has whipped and cooled off so the flavor does not evaporate is best.

Spread into a pan.

1. While the marshmallow is being whipped, prepare your pan.
2. Butter the bottom and sides of a 9" x 13" pan if you want thin marshmallows (pictured on the left) or a 9-inch square pan if you prefer thick marshmallows (pictured on the right).
3. Combine ¼ cup of powdered sugar and 2 tablespoons of cornstarch in a bowl.
4. Pour about half of the powder blend through a fine-mesh sieve evenly over the bottom and sides of the pan.
5. Tap the pan to remove excess.
6. Save the remaining powdered sugar/cornstarch mix for later.
7. Butter or spray a rubber spatula and use it to remove the marshmallow from the bowl.
8. Spread the marshmallow evenly in the pan.
9. Use a buttered offset spatula to smooth the surface.

Dust marshmallows with powdered sugar and cornstarch.

• Dust the top of the marshmallow with enough of the remaining sugar and cornstarch mixture to lightly cover.
  • You can now use your hands to really flatten out the marshmallow.
• Cover any remaining powdered mixture for later use.
• Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Cut the marshmallows.

• Set a large cutting board on top of the pan of marshmallows.
• Turn both the board and pan upside down.
  • The marshmallow should fall right out of the pan onto the board. If it doesn't, you can run a thin plastic knife or spatula around the interior edge of the pan to release the marshmallows from the pan.
• Butter or spray a long, sharp knife with non-stick baking spray, then make your first cut.
• Wash the knife, dry it, then make another cut.
• Repeat, washing the sticky marshmallow off the knife as you go.
• You will get the cleanest cuts if you make every cut with a clean and greased knife.

Roll the cut sides in more of the powdered sugar/cornstarch blend.

1. Dip the sticky sides of the marshmallows into your bowl of powdered sugar and cornstarch.
2. Tap the marshmallows between your hands to allow any excess powder to fall off.

Can I skip drying the marshmallows?

No!

Why can't I just mix the whipped marshmallow with the butter to make my treats?

• I experimented with this recipe several times and found that you have to make the marshmallows and allow them to dry and firm up before making your Rice Krispie Treats. 
• If you simply whip the marshmallow in your mixer then mix in melted butter and blend it with the cereal, the cereal softens too much and the treats taste stale almost immediately. 

Let's make Rice Krispie Treats using Homemade Marshmallows!

Ingredients:

Small batch made in an 8 or 9-inch square pan:

• 4 tablespoons salted butter
  • (preferably European-style butter like Kroger Private Selection Creamy French-style Salted Butter, President's Salted Butter, or Kerrygold Salted Butter)
• 10 ounces homemade marshmallows (a little less than half of the pan of marshmallows)
• 4 ⅔ cups of Kellogg's Rice Krispies Cereal

Large Batch made in a 9x13-inch pan:

• 6 tablespoons European-style salted butter
• 16 ounces of homemade marshmallows
• 7 cups Rice Krispies Cereal

NOTE about butter: We taste-tested 20 versions of the Rice Krispie Treat recipe to find the very best ratio of butter, marshmallows, and cereal, and we tested a variety of butter to make these treats. The tasters loved the rich flavor of European-style butter (there's more butterfat and less water than in American butter). Also, salted butter balances out the sweetness in the treats and is highly recommended. 

Instructions:

• Begin to melt the butter over low heat in a medium or large saucepan.
• Add the marshmallows to the saucepan and stir. 
• Continue to stir often, until about 75% of the marshmallows are melted.
• Remove the pan from the heat and continue to stir, smashing the marshmallows using a rubber spatula or the back of a wooden spoon, until the marshmallows completely melt and become smooth.
• Stir in the Rice Krispies cereal or pour the marshmallows over the cereal and toss to combine. Either way works fine.
• Pour into a well-buttered 9-inch square pan.
• Allow the treats to cool for at least 1 hour before cutting into rectangles or squares.

How to store Rice Krispie Treats made using homemade marshmallows?

• These cereal treats made using homemade marshmallows are best eaten the day they are made. 
• You can store them in an airtight container (NOT a zip-top bag) for up to 3 days. Be sure the container has a tight-fitting lid. If you place them in a metal cookie tin, they may stay fresh for up to 5 days. 

Related Recipes

You could also use homemade marshmallows to make any of these delicious cereal treats.

OREO Rice Krispie Treats

Birthday Cake Rice Krispie Treats

Brown Butter Rice Krispie Treats

Recipe

Be sure to check out the video to see how to make your homemade marshmallow crispy treats. 

Homemade Marshmallow Rice Krispie Treats

Beth Klosterboer

Make a batch of homemade marshmallows then use them to make delicious Rice Krispie treats.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 115 kcal

Equipment

• stand mixer
• 9-inch square pan or 9x13-inch pan

Ingredients

  

Pan Prep for Marshmallows

• butter or non-stick baking spray to grease the pan
• ⅓ cup powdered confectioners sugar
• 3 tablespoons corn starch

Bloom Gelatin

• ½ cup water
• 2 ½ tablespoons unflavored gelatin (about 3 packets)

Sugar Syrup

• ½ cup water
• 1 ½ cups granulated sugar
• 1 cup light corn syrup
• pinch salt
• 1 teaspoon pure vanilla extract or vanilla bean paste

Rice Krispie Treats (small batch made in a 9-inch square pan)

• 4 tablespoons salted butter (preferably European-style butter)
• 10 ounces homemade marshmallows (a little less than half of the pan of marshmallows)
• 4 ⅔ cups Kellogg's Rice Krispies Cereal

Instructions

 

Marshmallows Pan Prep

• Butter the bottom and sides of a 9″ x 13″ pan or a 9-inch square pan.
• Combine the powdered sugar and cornstarch in a bowl.
• Pour about ⅓rd of the powder blend through a fine-mesh sieve and sprinkle evenly over the bottom and sides of the pan.
• Cover and save the remaining powder for later.

Bloom Gelatin

• Pour ½ cup of the water into the bowl of a stand mixer.
• Sprinkle the unflavored gelatin over top.
• Let the gelatin bloom (soften) while you make the sugar syrup.

Sugar Syrup

• Gently stir together the remaining ½ cup of water, 1 ½ cups sugar, 1 cup corn syrup, and a pinch of salt in a medium saucepan.
• Set the pan over medium heat on the stovetop.
• Place a lid on the pan.
• Cook, covered for about 4 minutes until the liquid comes to a boil.
• Remove the lid and cook, without stirring until the mixture reaches 240 degrees Fahrenheit (about 5-8 minutes.)

Whip Marshmallows

• Slowly and carefully pour the hot sugar syrup down the side of the stand mixer bowl into the gelatin with the mixer turned on low speed.
• Once all of the gelatin has dissolved, increase your mixer speed to high and whip until the marshmallow becomes very thick and cools to a lukewarm temperature. This will take about 12-15 minutes.
• Add the vanilla and whip just to combine.
• While the marshmallow is whipping, prepare your pan.
• Tap pan to remove excess powder.
• Butter or spray a rubber spatula and use it to remove the marshmallow from the bowl.
• Spread the marshmallow evenly in the prepared pan.
• Use a buttered offset spatula to smooth the surface.
• Pour about half of the remaining powdered sugar corn starch blend through a fine-mesh strainer, sprinkling it over the marshmallows.
• Use your hand to press the marshmallows down into an even layer.
• Set the marshmallows aside at room temperature for at least 4 hours.
• Butter (or spray with baking spray) a long sharp knife and cut a 1 ½ inch wide strip.
• Wash the knife and grease it again then make another cut.
• Cut 36 marshmallows are approximately 1 ½ inches square.
• Dip the sticky sides of the marshmallows in the remaining powdered sugar mixture.
• Dust off any excess powder and your marshmallows are ready to serve.

Rice Krispie Treats

• Grease a 9-inch square pan. (See the notes below for instructions on making a large batch in a 9x13-inch pan.)
• Begin to melt the butter over low heat in a medium or large saucepan.
• Weigh out 10 ounces of the marshmallows and add them to the saucepan and stir.
• Continue to stir often, until about 75% of the marshmallows are melted.
• Remove the pan from the heat and continue to stir, smashing the marshmallows using a rubber spatula or the back of a wooden spoon, until the marshmallows completely melt and become smooth.
• Pour the marshmallows over the cereal and toss to combine.
• Pour into a well-buttered 9-inch square pan.
• Allow the treats to cool for at least 1 hour before cutting into rectangles or squares.

Notes

Large Batch Ingredients

To make a large batch of Rice Krispie Treats you'll use:

• 6 tablespoons European-style salted butter
• 16 ounces homemade marshmallows
• 7 cups Rice Krispies Cereal

Make the large batch of treats in a 9 by 13-inch pan.

Storing the Treats

Store your treats in an airtight container for up to 3 days. They taste the best the day they are made. Do not store them in a zip-top bag. You really need to put them into a container that seals well and keeps the treats from soaking up air. 

Keyword homemade marshmallows, rice krispie treats