Scratch-Made Browned Butter Rice Crispy Squares
Don’t be fooled.
Ok, I know they don’t really look that different than the rice crispy squares we know and love, but hear me out! The proof is in the taste. I’ve scratch made the marshmallows and amped up the flavour with browned butter, vanilla and of course, salt to make a very bougie version of a rice crispy square.
If you are looking for something just a bit different (and extra), give this one a try!
Ingredients explained:
Gelatin - Gelatin gives the marshmallow that chewy, gummy texture we all know and love. If you really do not want to use gelatin, You can use agar agar, but the consistency may not be the same. It would probably be best to find a vegan marshmallow recipe so you can get the best results.
Water - Water is doing two things in this recipe. 1/2 of the water will be used to bloom the gelatin. This helps the gelatin disperse throughout the marshmallow evenly. This works best when the water is cold. The other half of the water is used in the sugar and corn syrup mixture to help the sugar melt.
Sugar - White granulated sugar is used for the base of this recipe and also provides that signature sweetness of this candy.
Light corn syrup - This helps against crystallization of sugar. If you are really, really against corn syrup, you can give it a go with 2 cups of sugar and add either 1 tsp of lemon juice or cream of tartar along with 1/2 cup of water. The acid will help fight crystallization, but take every precaution you can because it is not foolproof! Also, corn syrup actually cuts the sweetness of sugar, so if you are just using plain sugar, your marshmallows will be sweeter.
Vanilla - I like to add at least a tablespoon to really amp up the vanilla flavour. For best results, use pure vanilla.
Salt - Helps to balance the sweetness.
Butter - I use salted butter because that’s what I have in my house and let’s be honest, marshmallows can always use salt.
Rice Crispy cereal
Tools required:
9 x 13 glass pan - Preferably, use a glass dish as sometimes a metal pan can transfer a metal taste to the marshmallow.
Bowl & mixer - Marshmallows are formed by aeration, so a mixer is required. I recommend a stand mixer with the whisk attachment because of the intensity and duration that you need to whip these at, but a handheld mixer will work, it just may take a little longer.
Small or medium heavy copper bottomed pan - This pan will be used to cook the sugar and corn syrup. A heavy copper bottom is recommended so the heat disperses evenly and the sugar doesn’t burn.
Candy thermometer - You may be able to get away without, but it will be much more stressful! I highly recommend using a candy thermometer for this recipe so that you can get the proper consistency for your marshmallows.
Spatula - spray with cooking oil or use some other type of fat when using this utensil so it doesn’t stick!
The recipe
Scratch-Made Browned Butter Rice Crispy Squares
Ingredients
2 Tbsp (2 packets) gelatin
2/3 cup cold water, divided
3/4 cups sugar
1/2 cup light corn syrup
1 Tbsp vanilla
1/4 tsp salt
1/4 cup butter
6-8 cups rice crispy cereal
Directions
Bloom the gelatin. In your mixing bowl, mix together the gelatin and 1/3 cup of cold water. Set aside.
Prepare the pan. Grease a 9 x 13 glass pan with butter or cooking spray.
Prepare the sugar mixture. In a saucepan, mix together sugar, corn syrup and 1/3 cup of water and place on low heat. Stir frequently until the sugar granules have melted. You’ll know they are melted when you cannot feel sugar grains on the bottom of the pan (pictured below left). Once the sugar has melted, increase the heat to medium/high. Insert the candy thermometer to the side of the pan and let it reach 240F (soft ball). This will take about 5 minutes, so stay close and watch your thermometer. Take off the heat and let it sit for 5 minutes to cool down - just long enough for the next step! The temperature will rise a bit while it sits in the hot pan and that’s ok.
Brown the butter. While your sugar mixture is cooling, in a stainless steel pan, melt the butter over low heat. Keep stirring and the butter will start to foam. You will start to notice the butter will turn a bit more brown and there will be little flecks of brown collecting on the bottom of the pan. This will take about 3-5 minutes (pictured below middle). The longer you cook it, the more brown it will get and the stronger the flavour will be. I like to let it cook about 30 seconds from when it starts to brown and that is a good point for me. If you notice a burnt smell, unfortunately it’s burnt, and you’ll need to try again. Once you’ve reached the brownness that you prefer, pour the butter into a liquid measure and set aside.
Aerate to form marshmallows. Once the mixture has cooled, turn your stand mixer on low and slowly stream in the sugar. I like to let the sugar hit the side of the bowl first, so that it has more of an opportunity to cool before it hits the gelatin. Once all of the sugar has been streamed in, add the vanilla and salt then turn the mixer up to medium/high for 8-12 minutes, or until you notice the mixture starts to pull away from the bowl. There’s a bit of a sweet spot for the perfect marshmallow, the peaks should not be too stiff, but also should not be too soft (pictured below right).
Add in the browned butter and whisk to incorporate. Transfer the marshmallow into a large bowl, use a spatula sprayed with cooking spray. Add in 5 cups of rice crispies and assess how many more cups you’d like to add. You decide how marshmallow-y you’d like them to be. I used about 7 cups for the squares pictured. Let the squares set for several hours before cutting and serving.
Store covered at room temperature. Lasts 1-2 weeks.
Check out my guide for homemade Peeps!
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
