caramel marshmallow

Marshmallow Caramel Rice Krispies Puffs are a cheery, soft and gooey, no-bake treat. Fun for the holidays, game day, movie night, or any casual gathering!

Marshmallow Caramel Rice Krispies Puffs

sweetened condensed milk

unsalted butter

marshmallows (fresh and soft are the best!)

crispy rice cereal,

Set up a double boiler over medium-low heat...

Set up a double boiler over medium-low heat and melt the caramels, sweetened condensed milk, and butter until a smooth caramel mixture forms - this is my preferred method. You could also use a medium heat-proof bowl and melt the ingredients in the microwave on a low setting, stirring regularly. Just be careful to not let the mixture scorch.

Line a large rimmed baking pan with a...

Line a large rimmed baking pan with a layer of wax paper. Place a couple cups of rice cereal into a medium-size, low, wide bowl. Set aside.

Drop a marshmallow into the caramel. Using a...

Drop a marshmallow into the caramel. Using a fork in each hand to maneuver the marshmallow, quickly turn the marshmallow to completely cover it with caramel. Lift the marshmallow out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess caramel down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess caramel drip down the inside of the bowl. Transfer caramel-dipped marshmallow to the bowl of rice cereal. Dedicate a third fork for rolling the caramel-dipped marshmallow around in the cereal. Once marshmallow is coated with a layer of cereal, transfer it to the prepared baking pan. Repeat with remaining marshmallows. Add more rice cereal to the bowl as needed. I like to drop three to four marshmallows in the caramel at a time, and then work quickly to cover each one with caramel and then rice cereal. This makes the process go much faster!

Once caramel is set, store in an air-tight...

Once caramel is set, store in an air-tight container with wax paper separating any layers. I like to store these in the refrigerator if I'm anticipating them being completely devoured within a day or two. For longer storage, place container in freezer. The puffs are also fun to eat frozen or just slightly thawed - it's how I liked to eat them when I was a kid!

brown sugar caramel and honey vanilla marshmallows

Caramel Marshmallows

white sugar

brown sugar

corn syrup

evaporated milk (2, 12 ounce cans)

heavy cream (fill up one of the 12 ounce heavy cream cans)

butter

salt

unflavored gelatin

cold water

sugar

honey

water

vanilla

prepping

Prep a 12 x 17&quot; sheet pan by lining it with parchment paper.

combining

Combine all ingredients in a large, thick bottomed, heavy duty pot.  Stirring constantly, heat on medium heat until all ingredients have melted and dissolved.  Bring to a boil over medium heat. You will need to stir from start to finish with this caramel. This is around 40 minutes. You do not stop stirring.  Have a show ready to watch, have a podcast ready to listen to, don&#39;t have kids around that can distract you.

cooking

Once boiling, increase heat to medium high.  Cook until temperature reaches 242, stirring the whole time.

pouring

Pour out on parchment paper.  Cool for a minimum of four hours.

Caramel

In a 5 quart mixing bowl, Whisk gelatin into cold water.  Set aside while syrup slurry cooks.  Before beginning cooking syrup, set up a hot water bath for the gelatin but do not put the gelatin in it.

Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot.  Stirring constantly, cook until temperature reaches 252F.  Turn off heat.  Cool undisturbed until 212F.

While syrup is cooling, place gelatin in a hot water bath until it is fluid. Place mixing bowl on mixing stand. When syrup has reached 212F, begin mixing with the whisk attachment on high.

Slowly stream syrup into whisking gelatin.  Once all syrup has been added, mix on high for 8 minutes.  Add vanilla and mix for 20 more seconds.

spreading

Spread evenly on top of cooled caramel.  Place a piece of oiled parchment on top of marshmallow.

resting

Let marshmallow sit undisturbed for 12-24 hours.  Cut into desired size. I recommend 1&quot; x 1.25&quot;

Top 2 caramel marshmallow recipes from across the web

The most viewed caramel marshmallow recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Marshmallow Caramel Rice Krispies P...

Caramel Marshmallows

Top 2 caramel marshmallow recipes from across the web

The most viewed caramel marshmallow recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marshmallow Caramel Rice Krispies P...

Caramel Marshmallows

The most viewed caramel marshmallow recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine