Equipment
Ingredients
Base Elements
- 113 g unsalted butter
- 283 g mini marshmallows
- 160 g crispy rice cereal
- 5 ml vanilla extract
- 3 g flaky sea salt
Nutrition (per serving)
Method
Line the 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides to act as a sling for easy removal.
Melt the unsalted butter in a large pot over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, subsides, and brown specks begin to form at the bottom, reaching approximately 120°C/250°F. It should smell intensely nutty.
Reduce heat to the lowest setting. Add the mini marshmallows to the pot, reserving exactly one cup of the marshmallows for later. Stir continuously with a silicone spatula until completely melted and smooth.
Remove the pot entirely from the heat source. Immediately stir in the vanilla extract and flaky sea salt until well combined.
Pour the crispy rice cereal and the reserved one cup of mini marshmallows into the pot. Fold gently but thoroughly from the bottom up until every piece of cereal is coated in the sweet marshmallow web.
Transfer the coated mixture into the prepared baking pan. Using a lightly buttered spatula or damp fingertips, very gently coax it into an even layer. Sprinkle the top lightly with additional flaky sea salt.
Allow the treats to sit at room temperature to set before lifting them out using the parchment sling and cutting into squares.
Chef's Notes
- Reserving a cup of mini marshmallows to fold in off-heat creates distinct pockets of soft, gooey marshmallow that heavily contrast with the crispy cereal.
- Using fresh marshmallows is critical. Older, stale marshmallows have lost much of their moisture content and will resist melting smoothly, leading to a stiff and unyielding final product.
- Always remove the pot from the heat before adding the vanilla extract to prevent the volatile flavor compounds from flashing off and evaporating.
- Browning the butter boils off its water content, meaning the final treats will be slightly firmer and have a longer shelf life at room temperature without turning the cereal soggy.
Storage
Freezer: 1 month — Wrap individual squares tightly in plastic wrap, then place in an airtight container or zip-top bag.
