Marshmallow Caramel Rice Krispies Puffs
User Reviews
4.5
Marshmallow Caramel Rice Krispies Puffs
Description
This recipe starts by melting caramel candies with sweetened condensed milk and butter over a double boiler to create a smooth, rich caramel sauce. Soft, large marshmallows are then individually dipped into the warm caramel with forks to coat them evenly while excess caramel is tapped back into the bowl.
The coated marshmallows are mixed with crispy rice cereal, which adds a crisp texture contrast to the sticky, sweet caramel surface. The mixture is then formed into bite-sized puffs, combining caramel sweetness, the softness of marshmallow, and the crunch of the cereal in every piece.
These treats are suitable as snacks or dessert bites and provide a satisfying mix of textures. Using fresh marshmallows is emphasized for the best coating results.
Melting the caramel slowly prevents scorching and ensures a smooth mixture. Lining the pan with wax paper aids in setting and removing the puffs cleanly once cooled.
Ingredients
- 14 ounces caramel unwrapped (I use Kraft or sometimes find them in the grocery store bulk candy section, individually wrapped candy
- 1 sweetened condensed milk 14 oz. can
- 4 tablespoons butter unsalted
- 60 marshmallows fresh and soft are the best!, large
- 8 cups crispy rice cereal such as Rice Krispies
Instructions
- 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 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 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 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!
Notes
- Use fresh, soft marshmallows for the best caramel coating and texture.
- Melt caramel mixture gently over medium-low heat or use the microwave carefully to prevent scorching.
- Line the pan with wax paper to easily remove formed puffs after setting.
- Form cereal and marshmallow mixture into small puffs while the caramel is still pliable for best shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 73kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 3mg | 1% |
| Sodium | 45mg | 2% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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