10ounceshomemade marshmallows(a little less than half of the pan of marshmallows)
4 ⅔cupsKellogg'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.