Equipment
Ingredients
Base
- 115 g unsalted butter, cubed
- 300 g mini marshmallows, fresh
- 5 ml vanilla bean paste
- 3 g sea salt, flaky
- 160 g gluten-free crisp rice cereal
Nutrition (per serving)
Method
Line a 20cm x 20cm (8x8 inch) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In the large pot over medium heat, melt the butter. Continue cooking, swirling the pan frequently, until the butter foams, the milk solids turn a golden-brown color, and it smells nutty (about 5-7 minutes). Watch closely to prevent burning.
Reduce heat to low. Reserve 50g of marshmallows for later. Add the remaining 250g marshmallows to the brown butter. Stir constantly with a silicone spatula until completely melted and smooth.
Remove from heat immediately. Stir in the vanilla bean paste and sea salt.
Add the crisp rice cereal and the reserved 50g of mini marshmallows. Fold gently but quickly until the cereal is evenly coated.
Transfer the mixture to the prepared pan. Using a piece of greased parchment paper or lightly oiled hands, gently press the mixture into the corners to level it. Do not pack it down tightly.
Allow to cool at room temperature for at least 1 hour before slicing into squares.
Chef's Notes
- The secret to soft treats is low heat. High heat caramelizes the sugar in the marshmallows, turning it into hard candy once cooled.
- Browning the butter is the 'elevation' step. It adds a toffee-like complexity that cuts through the simple sugar sweetness.
- To ensure this is truly Gluten-Free, you must buy specific GF rice cereal. Standard Rice Krispies contain barley malt, which has gluten.
- For ultra-clean cuts, lightly oil your knife before slicing the cooled block.
- Don't skip the salt; it is essential to balance the sweetness of the marshmallows.
Storage
Freezer: 6 weeks — Layer with parchment paper in an airtight container.
