Ingredients
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2 tablespoons (14g) unflavored gelatin2 packets
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1 cup divided cold water
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2 cups granulated sugar
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1 teaspoon white vinegar
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1 teaspoon vanilla extract
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5 tablespoons browned butter
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9 cups crispy rice cereal
Directions
This recipe puts the packaged variety to shame. Made with grassfed, salted, browned butter and from-scratch marshmallow fluff, these childhood treats are elevated to a rich, gooey luxury.
Steps
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1
Done
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Line a 9x13 pan with foil and coat with cooking spray and set aside. Then stir gelatin and 1/2 cup water into a mixing bowl or stand mixer and allow to sit while preparing the sugar syrup. |
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2
Done
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Brown 5 tablespoons of high quality, salted butter in a saucepan. This is accomplished by whisking the butter over medium heat. After the butter melts, it will begin to bubble, then foam. Whisk quickly to watch the solids began to brown on the bottom of the pan. Remove from heat and keep whisking until the mixture appears a golden brown liquid. Set aside and allow to cool down. The butter does not need to be fully cooled before adding to the mixture below. Also, if you do not have salted butter, simply add 1/4 teaspoon salt after browning. |
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3
Done
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In a pot, stir remaining 1/2 cup of water with sugar and vinegar until combined. Cook over medium high heat without stirring until it reaches the softball stage or approximately 238-240 degrees on a thermometer. You can tell when sugar has reached this stage when dipping a clean spoon into the sugar and dropping it into cool water that the sugar is sticky and moldable. A droplet on a toothpick will create threads when stretched. |
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4
Done
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Once at the correct temperature, immediate remove the sugar mixture from the heat and pour into the mixing bowl that has the bloomed gelatin. Add the vanilla and whisk on high until tripled in volume, white, and glossy. The marshmallow fluff is ready when it drips very slowly from the mixer when raised. |
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5
Done
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Pour in browned butter and beat on high until combined. Then remove the mixers and use a spatula coated in cooking spray to fold in 9 cups of crispy rice cereal. You may add more if you want a less gooey treat. |
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6
Done
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Press into prepared pan and top with festive sprinkles or leave plain. Cool in the fridge for 20 minutes and then cut into slices of desired size. These can be stored in an air tight container up to one week or individually wrapped in plastic for easy transportation and sharing. |
