Marshmallow Treats
Ingredients
- 33.3 gUnsalted butter (diced)
- 200 gMarshmallow (in pieces)
- 100 gHoney puffed wheat (plain)
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
- 66.7 gPuffed rice cereal
Method
A sticky, glossy mass of melted marshmallows coating every cereal grain. Soft to the touch yet crunchy to the bite, with a hint of salt to balance the sweetness.
- 1
In a large saucepan, melt the butter over low heat. It should foam slightly without browning.
- 2
Add the marshmallows. Stir constantly with a spatula until the mixture is smooth, homogeneous, and shiny.
- 3
Remove from heat. Stir in the vanilla extract and the pinch of sea salt. The salt is crucial for bringing out the flavor.
- 4
Pour in the puffed wheat and puffed rice all at once. Mix vigorously so that every grain is coated in stringy marshmallow.
- 5
Transfer to a buttered dish. Spread gently without packing it down. If you press too hard, the result will be hard instead of soft.
Frequently asked questions
How do you get this dish right?
- Lightly oil your hands or spatula to handle the mixture without it sticking everywhere.
- Don't overheat the marshmallows; as soon as they are melted, stop immediately or they will turn rock hard when cooling.
How long does this dish keep?
Keep for 3 days in an airtight container at room temperature. Do not refrigerate.
