marshmallows

A few tweaks to the back-of-the-box recipe make these Rice Krispie Treats the best ever. 

Best Ever Rice Krispie Treats

(1-1/2 sticks) unsalted butter,

vanilla extract

salt

Rice Krispies or crispy rice cereal (see note)

Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.) 

Off the heat, add the remaining marshmallows, vanilla, and salt. 

Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined. 

Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.

Note:  Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.

Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

The perfect rice krispies treat recipe is easy, gooey, and sweet! Loaded with marshmallows!

Perfect Rice Krispie Treat Recipe

butter

mini marshmallows

Crispie Cereal

Line a 9&#215;9 pan with foil and spray lightly with cooking spray, set aside.

In a large pot over low heat melt butter. Once butter s melted add in 8 cups mini marshmallows, stirring constantly.

Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.

Pour mixture into prepared pan and press in evenly.

Allow to cool completely before cutting into squares.

https://content.jwplatform.com/videos/A89p5POA.mp4

Perfect Rice Krispie Treats

Create fun &#039;cereal-worthy&#039; marshmallow treats by dehydrating all varieties of marshmallows! They pop in your mouth, make an awesome powder, and are a fun first dehydrating project for kids and adults, alike!

How to Dehydrate Marshmallows

Mini marshmallows

Open bag

Place on dehydrator trays

Dry at 150°F / 57°C for 6-8 hours until a cooled marshmallow shatters in your hands or mouth.

Store in an airtight container

Dehydrate Marshmallows

Put dried marshmallows into a blender

Pulse until you have a rough powder

Run on full grind until you have a fine powder

Make Marshmallow Powder

Create a cool and creamy classic with our Watergate Salad! Since mid-century design is seeing a huge resurgence, why not go all out at your next hosting event and pull out a staple mid-century party recipe! Plus, our video on how to make a Watergate Salad will help you perfect the look.

Watergate Salad

(20 oz.) crushed pineapple

pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

JET-PUFFED Miniature Marshmallows

PLANTERS Pecans

Combine first 4 ingredients in large bowl.

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No campfire required for these soft, gooey, rich bars that are loaded with texture and flavor. The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is just magical. They’re ready from start to finish in 30 minutes and are so good, fast, and easy that you may never both with regular smores again.

Soft and Gooey Loaded Smores Bars

unsalted butter (1 stick), melted

light brown sugar, packed

all-purpose flour

graham crackers, roughly chopped (about 2 cups)

chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined,...

Add the flour and stir until just combined, don’t overmix.

Add the graham crackers and any crumbs on...

Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 20 to 22 minutes, or...

Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Sweet potato bites are your ultimate Thanksgiving appetizer from Delish.com.

Sweet Potato Bites

sweet potatoes, peeled and sliced into 1/4" thick rounds

tbsp. butter

maple syrup

Kosher salt

(10-oz.) bag marshmallows

pecan

I did made them as a dry run and shared them with my neighbor. Delicious! I used red sweet potatoes not yams. The skin is thin and quite edible!

These were so fun! Hints: cut a regular size marshmallow in half to top the potatoes, otherwise, like the other review, there's so much melt, it's a mess. Also, the broiling is QUICK! Be sure to watch them carefully. I wasn't sure how they would be received as an appetizer, as they are so sweet, but they went quickly!

Made these today and they were delish! I did use full marshmallows and had no problem, you just have to make sure you buy wide enough sweet potatoes and place the marshmallow directly in the center of the slice. I also used double the butter and significantly more maple syrup and tossed the potatoes in the mixture before laying them out on the baking sheet. I sprinkled them all with brown sugar before baking, wouldn’t change a thing!

These were very easy to make, absolutely delicious, and will be a permanent addition.  The only comment would be to make sure your cookie sheet has a lip, or build one up out of foil, because the butter - maple syrup does drip, and will smoke up your oven.

Wasn't expecting these to be as delicious as they are. It's the perfect blend of sweetness. I ran a test batch today before actual Thanksgiving just to see if I wanted to make these, and wow! So good. But, had the same problem as others said with the marshmellow running over the edges of the sweet potatoe, I'm going to try the half a marshmellow tomorrow.

So awesome!!! Added a pinch of pumpkin spice to every potato. My mother who does NOT like sweet potato casserole loved these

My first batch wasn't sweet enough so I added a little bit more syrup and sprinkled some sugar and that did the trick. The broiler is legit 30 seconds or less. Check it obsessively. And I cut my regular sized marshmallows in half.

Also this is better to make if you're hosting or if you can broil the marshmallows once you get to where you're going. Because keeping it warm AND trying to keep the marshmallows from completely melting is a Struggle.

4/5 just because it's not *as* good as souffle.

My best side us mashed Rutabaga topped with butter.

https://streaming.hearstdigitalstudios.com/654b8053-f711-42ab-8ef6-16da0c15f3aa/video_rover_16x9_1080p_hd_1573139291_40298.mp4

Turn the classic casserole into a party app!

Sweet Potato Bites Are The Cutest, Easiest Thanksgiving Appetizers

These are the BEST Homemade Chocolate Marshmallows! Soft, fluffy, and very chocolatey. They are perfect for gift giving. And in your hot chocolate too! Detailed recipe for perfect results.INTERMEDIATE - This recipe is easy, but some familiarity is recommended. If you are making this for the first time, I recommend first reading the recipe and post thoroughly, and having all the ingredients measured out before starting.  US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results (especially important to weigh the cocoa powder).There is a long inactive time that is crucial for curing the marshmallows. You can also cure the marshmallows overnight or even up to 24 hours.

Chocolate Marshmallows Recipe

confectioner's sugar

cocoa powder

gelatin powder (9 tsp OR 3 ¾ gelatin packets)

120 mL water (½ cup)

g dutch cocoa powder (about ⅓ cup)

80 mL boiling water (⅓ cup)

tbsp vanilla extract

instant coffee granules (optional)

450 g white sugar (2 ¼ cups)

golden syrup or corn syrup (⅓ cup)

60 mL water (¼ cup)

¼ tsp sea salt (I prefer to use ½ tsp)

Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.

Whisk the confectioner&#039;s sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.

Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you&#039;ll be using these later.

Prep the pan and mallow mix

Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.

Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.

Bloom the gelatin

Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.

Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.

Make the cocoa powder paste

Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.

Gently stir to saturate all of the sugar with the water, or make an “x” in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.

Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.

Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.

Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 245 - 247°F with a candy thermometer.

Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.

Make the sugar syrup

Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.

Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.

Increase the speed to medium - medium high and mix for about 3 - 4 minutes.

Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.

The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.

At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it’s being mixed, and the bowl should still feel a little warm.

When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.

Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.

With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.

Allow the marshmallow to cure (at room temperature) for at least 6 hours.

Making the chocolate marshmallow mix

Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it’s easier to cut it.

Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.

Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.

Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.

The marshmallows are now ready to be eaten.

Cutting the marshmallows

The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.

Storing the marshmallows

Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate

Marshmallows

13 leaves of gelatine

white caster sugar

½ tbsp liquid glucose

vanilla pod,seeds

sunflower oilfor the tin

icing sugar

tbsp cornflour

Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.

Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.

Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.

Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.

Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.

Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg...

Classic Marshmallows, and Some Variations Recipe

confectioners sugar

potato starch (or corn starch)

water, divided

sugar

Two ¼-ounce packets of unflavored powdered gelatin (about 5 teaspoons)

vanilla extract (or other flavoring, see variations in note above)

cream of tartar

Sift together potato starch and confectioners sugar.

Prepare a 13- by 9-inch baking pan by lightly buttering inner surface and sifting sugar-starch powder over it. 

Pour ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle gelatin powder into water and let stand.

Pour remaining ½ cup of water and sugar into a saucepan over medium-high heat. Stir occasionally until sugar is dissolved. Leave undisturbed once sugar is dissolved. When sugar is dissolved and syrup begins to boil, leave undisturbed until temperature on a candy thermometer reaches 240°F, about 5 minutes.  

Carefully pour the hot syrup into the bowl, gently stirring until gelatin is fully dissolved in the syrup. Gradually increasing the speed to high, beat the mixture until almost tripled in volume and thick, shiny, soft peaks have formed, about 10 minutes. Add vanilla extract.

While syrup/gelatin mixture is beating, pour egg whites and pinch of salt in a deep mixing bowl. With an electric hand mixer, whisk eggs until they begin to foam. Sprinkle in cream of tartar, gradually increase speed to high and beat until shiny and firm peaks form, about 3 minutes. 

Switch to paddle attachment on the stand mixer and incorporate egg whites into syrup/gelatin mixture on medium-low speed, stopping to scrape the bottom and sides of the bowl. When mixture is fully blended, after 2-3 minutes, spread into prepared pan. 

Sift sugar-starch powder over the top surface of the marshmallow. Allow to set overnight. If the air is very dry, cover partly with a plate or plastic wrap. 

Run a small offset spatula around edges of pan and turn marshmallow out onto a surface that has been dusted with sugar-starch powder. 

Use cookie cutters, scissors, or a sharp chef’s knife to cut the marshmallow into pieces. If using a knife, cut into cubes by pressing down, not sawing back and forth – it will bounce back. Dip cut marshmallows into sugar-starch powder to coat evenly, shaking off excess powder. Store up to a week in a closed container. 

Real grasshoppers and a touch of cricket flour put a literal spin on this classic mint dessert.

Grasshopper and Cricket Pie

graham cracker crumbs

butter, melted

cricket flour

(3 cups) large marshmallows

heavy whipping cream, divided

crème de cacao liqueur

green crème de menthe

mint extract

green food coloring

Whipped cream,

grasshoppers,

This Classic Ambrosia Salad creamy, and sweet, with a delightful blend of fruit flavors, fragrant spice, and pillowy-soft marshmallows.

Classic Ambrosia Salad

½ cup full-fat plain Greek yogurt

lemon juice

cinnamon

nutmeg

mini colored marshmallows

pineapples chunks, drained

mandarin oranges, drained

maraschino cherries

green grapes (halved)

coconut

Combine the cool whip, Greek yogurt, lemon juice, maple syrup, vanilla extract, cinnamon, and nutmeg into a large bowl and mix until completely combined.

Add the remainder of the ingredients (Marshmallows, pineapple, mandarin oranges, cherries, grapes, and coconut) and fold them together.

Refrigerate for 1-2 hours and then serve.

These hot chocolate brownies are easy to make and taste fantastic. A chewy brownie cup topped with a marshmallow and drizzled in melted chocolate - they're amazing!

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The most viewed marshmallows recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine