Disclaimer to all my camping friends: I’m not about to go hating on Jet-Puffed. I will continue to eat America’s Favorite Marshmallow by the handful, especially when roasted over an open flame. But for those occasions when I’m craving Rice Krispie treats and don’t feel like ingesting tetrasodium pyrophosphate and blue food dye, here’s an awesome solution: rice krispie treats with homemade marshmallows.
On Sunday night, I tried to make homemade cheese and ended up with an epic fail that went straight down the garbage disposal. So basically I made these treats to prove to myself that I was still a capable cook. And you can too!
The homemade version leads to much chewier bars, but they’re still delicious. I decorated mine with spring-colored sprinkles, just because. :)
Homemade Rice Krispie Treats
- 2 envelopes powdered gelatin (14 g)
- 1/2 cup + 1/3 cup cold water
- 1 cup sugar
- 1/3 cup light corn syrup
- 4 large egg whites, at room temperature
- pinch of salt
- 2 tsp. vanilla extract
- 3 Tbs. butter, melted
- 10-11 cups puffed rice cereal
Lightly grease a 9 x 13 pan.
In a small bowl, sprinkle the gelatin over 1/2 cup cold water to dissolve and soften. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-high heat.
In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
When the syrup reaches about 210° F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
When the syrup reaches 245° F, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.
Scrape the gelatin and water into the pan that you used for the syrup. (There should still be residual heat left in the pan to dissolve it). Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract and whip for 1 minute. Add melted butter and whip for 6 more minutes.
Stir in rice cereal. Spread into greased baking pan and let set, about 1-2 hours.
Makes 18 bars.
Source: A Lingonberry Jam original, inspired by David Lebovitz’s marshmallow recipe.
Nutrition facts (per serving): 145 calories, 2.1 g fat (1.2 sat), 30 g carbs, 0 g fiber, 1.9 g protein.