Tuesday, February 11, 2014

Brown Butter Marshmallow Crispy Treats

I signed up to bring a 'treat' for Logi's preK Valentine's 
party tomorrow. I was thinking it would be fun to put a treat 
on a stick, and quickly decided I would make marshmallow 
crispy bars, and poke them with the barbershop pole paper 
straws I bought after Christmas sales. Then, as I was about to grab 
several bags of marshmallows off the  market shelf, I decided that 
I would try making these treats with my tried and true  
homemade marshmallow recipe. With a few tweaks to said recipe 
these treats turned out better than I imagined, and I am certain to 
never buy a bag of  marshmallows ever again!

What you need to yield a 9x13 pan:
3 packages unflavored gelatin
1 & 1/2 cups granulated sugar
1 cup light corn syrup
1 stick of unsalted butter
 1/2 tsp sea salt
10 cups crispy rice cereal
2 tsp pure vanilla extract
1/2 tsp pure almond extract*
 Confectioner's sugar, for dusting the 9x13 pan
Paper straws (optional)

*the almond was a last minute idea, and it really works
well with the nuttiness of the brown butter.  
The almond extract is optional.

Combine the unflavored gelatin packets with 1/2 cup
ice cold water in the bowl of an electric stand mixer,
fitted with the whisk attachment.  Pulse the whisk quickly,
to combine the gelatin and water, then let sit and 'bloom' 
while you continue the next step.

 In a saucepan combine the sugar, corn syrup, salt and 1/2 cup of 
water.  Cook over medium/high heat, stirring until the sugar dissolves,
then just allow the syrup to continue boiling without stirring.

At this time, place the 10 cups of crispy rice cereal in a large mixing bowl, 
set aside.

 Continue the boil until you reach a temp of 240 on a candy thermometer.
The temp will sit at 220-225 for what feels like forever, so just be patient.

 So thankful I am able to grab this image from my previous
marshmallow post, as I totally forgot to snap this today!  Phew.  
I carefully pour the 240 degree syrup over the bloomed gelatin and 
begin whipping.  I whip on low for a minute, to the everything mixed up, 
then I switch the speed to high and set a timer for 10 minutes.

While the gelatin and syrup whip, slowly melt a stick of butter over
medium heat.  

At this time butter and shake the 9x13 pan with confectioner's
sugar.  Coating the bottom and all 4 sides with butter and the sugar.
Set the pan aside.

After the melted butter bubbles for a bit, the edges will start to darken.
Watch it closely, and pull the pan from the heat when the butter turns dark golden.
When removed from the heat I stirred the in the 
vanilla and almond extract into the brown butter. 

After the syrup and gelatin has whipped for 10 minutes and looks
beautifully white and fluffy, stop the mixer, and pour in the brown butter 
(with the vanilla and almond).  Then whip on low, increasing speed to medium, 
until the butter is incorporated and the marshmallow is smooth and fluffy.

I just pour the brown butter, I do not scrape the bits off the pan.
 Pour the marshmallow over the crispy rice cereal (I use a bowl scraper
to get all the marshmallow out of the mixer) and start combining, really 
pulling the cereal up from the bottom of the bowl with each stir.  

Place the marshmallow crispy mix into the prepared pan (I doubled
the recipe) then rub a little butter on your hands and press firmly into the 
pan.  Set the pressed pan aside for an hour.

After an hour I flipped the pan onto a cutting surface.  I used a sharp serrated 
knife to cut desired size squares (cutting off the irregular edges). 


I decided the kids would love these treats 'on a stick'.

Of course you can do this same thing with store bought marshmallows, but the fluffy 
fresh marshmallow combined with the brown butter is simply outrageous!


  1. Tia ~ I made these tonight and they're amazing! Thanks for the awesome recipe.

    Kelly Lightner