![]() Here's what I know, and what I don't about how to make these homemade marshmallow rice krispie treats: Gluten free dairy free rice krispie treats Gluten free homemade rice krispie treats: Ingredients and substitutions Then, when your super nice neighbor invites you over for a last-minute barbecue for Memorial Day, you can pack 'em up and go! If you're in a rush, just pop them in the freezer for a couple of minutes and slice away. They literally set up in minutes even when they're not chilled. And chilling them makes them super easy to slice. Unlike rice krispie treats made with commercial marshmallows, these fresh ones are nice and crispy but not at all rock-hard when chilled. Why this homemade marshmallow gf rice crispie treat recipe makes better bars If you're looking for a more traditional recipe for GF rice crispy treats with no cooking sugar required, plus a discussion of what brands of crisp rice cereal to try, I've got you covered there, too. Oh, and our no machine marshmallow ice cream is a natural next step! Try making s'mores with fresh, homemade marshmallows. I also wanted them to be corn free, since that seems to come up relatively often.Īnd think of it this way – you'll seriously never have to buy marshmallows again. No! Listen, I'm not anti-corn syrup (it's not the same as high-fructose corn syrup, by the way), but I really wanted these to be simple. Let's use that! If you don't have cream of tartar but you do have light corn syrup, replace the cream of tartar with 1 teaspoon of light corn syrup added to the sugar as it cooks.ĭo you need corn syrup for these homemade rice krispie treats? Corn syrup helps keep sugar from crystallizing, which will ruin marshmallows, but a dash of cream of tartar will get the job done, too. Nothing to worry about!Īnd there is no corn syrup in these treats. But the simplest will do.Įven if you don't have a candy thermometer, you can determine that candy has reached the “softball stage” the old-fashioned way: if it easily forms a ball when dropped into cold water, but flattens once it's out, it's in the softball stage, between 23☈ and 242☏. I have a whole bunch of different thermometers, for use in bread-baking, candy-making and deep-frying of all sorts. That's hard.Ĭooking sugar with a bit of water in the pan is easy, as long as you keep an eye ? on your instant read thermometer. Become comfortable cooking sugarįear not the cooking of sugar! Cooking sugar can really be done without any water at all, but it's much more likely to burn. Ever try to make rice krispie treats with stale marshmallows? No good.Īs long as you have powdered gelatin, rice cereal, sugar, and butter (or a substitute) when they beg you can say yes. These rice krispie treats are less sticky to make when the marshmallow is homemade, plus packaged marshmallows always go stale on me before I'm ready to use them. I absolutely hated making them, with all their super stickiness and my never having a package of marshmallows lying around. Somehow they knew how simple the traditional recipe was, but I didn't care. When my kids were younger, they used to beg me to make them rice krispie treats. What makes these gluten free rice krispie treats special Plus, they're naturally gluten free and made with the simplest pantry ingredients. Serve or store in an airtight container at room temperature for up to 5 days.These homemade marshmallow rice krispie treats are actually easier than making the iconic treats with packaged marshmallows. Let sit until the white chocolate hardens, about 10 minutes. For each ghost, press in 2 chocolate chips for the eyes and 1 chocolate chip for the mouth. Spread some of the melted chocolate on top of each ghost then sprinkle with the white sanding sugar until covered. Microwave in 30-second increments, stirring in between, until the chocolate is melted, about 1 minute 30 seconds. Meanwhile, add the white chocolate to a medium microwave-safe bowl. Use the cookie cutter to stamp out as many more ghosts as possible. Let cool to room temperature, about 30 minutes. With wet hands, press the scraps back into the parchment-lined baking sheet. Place any scraps in a microwave-safe bowl and microwave at low power until they are pliable again, about 15 seconds. Using a 3.5-inch ghost-shape cookie cutter, stamp out 15 ghosts and transfer to a wire rack set inside another rimmed baking sheet. With wet hands, evenly press the mixture into the pan until packed in tight. Transfer the mixture to the prepared sheet pan. Remove the pot from the heat and fold in the cereal until combined. Add the marshmallows and cook, stirring frequently, until melted and completely smooth, 3 to 4 minutes. Melt the butter in a large pot over medium heat. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
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