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Caramel Cider Rice Krispy Treats

Caramel Cider Rice Krispy Treat | Licious Food

Happy Halloween!

I am not a big Halloweener. This holiday does nothing for me. Where is Thanksgiving? That is my jam.

You know what makes me happy? On sale candy!? Cadbury Halloween Eggs I am coming for you along with Snickers, Kit Kats, and possibly Candy Corn. I will eat this candy and also use it for all these after Halloween recipes I have. Candy Corn & nuts are exquisite – the sweet & salty (yum to the E)!

Sugar makes me hap-hap-HAPPY! My sugar craving is my inner Fat Bastard saying, “get in me BELLY!” If I am truthful and since it’s the wee hours of the morn, and I am not quite awake… It’s also me eating my emotions. Sugar soothes the doubts that float through my head along with a 1000 other things. I am not saying it’s right but it is the truth.

That’s enough confessions from Jennifer today. (Yes, I just referred to myself in the third person.) Let’s chat about Rice Krispy Treats. You can’t just have one. I prefer making them from scratch than buying them store bought. I may like sugar but the store bought ones are like a sugar overload plus they are not crispy enough. Know what I mean, Vern? What I am saying is that there is something (good) about making them from scratch.

A blog entry always starts with a thought. My thought was what would caramel and apple taste like wrapped in a Rice Krispy Treat? Frakkin’ Awesome! The apple is just a hint. It lends some tart to the sweet. It’s a treat that is great once in awhile since the original Rice Krispy Treat is the best. It’s not scientific fact just this blogger’s opinion.

Until Next Time,

 

Caramel Cider Rice Krispie Treats
Adapted from Classic Rice Krispie Treats

Ingredients
3 Tablespoons of butter, salted
1 -10 oz. package of Jet-Puffed Swirl Mallows Caramel & Vanilla Marshmallows
2 1/2 Tablespoons of Apple Cider Reduction*
7 cups of crispy rice cereal

Directions

Grease a 13×9 pan and set aside.

In large saucepan melt butter. Add marshmallows and melt until it is in a liquid state. Remove from heat. using a greased whisk add the apple cider reduction and whisk into the melted butter/marshmallow mix. Make sure it’s incorporated. Lastly add the crispy rice cereal. Incorporate the cereal with the marshmallow mixture fully using a greased cooking spoon.

Spoon the rice krispie mixture into the greased pan. Using a greased spatula press the rice krispie treats into the pan until it’s fully spread and level.

Let them cool for at least 20-30 minutes before serving. If you want to add some “drama” use a cookie cutter to cut out your treats. Make sure the cutter is greased, too. Grease is a great combatant to sticky.

*Apple Cider Reduction – pour two cups into a saucepan and reduce until it is a syrup. It can take anywhere from 30-45 minutes and will result in approximately a 1/4 cup of syrup once finished. You can make the apple cider reduction a few days ahead and simply refrigerate or you can just buy apple cider reduction through King Arthur Flour Company.

 

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Marshmallows

Mmmm, Marshmallows

Do you have a cooking bucket list? I do and boy is that list long!  Well, I can finally cross off marshmallows – Done and Doner!

Over the holidays I decided to try my hand at making them even though the thought scared me. Deciding to put my fears aside I collected all the ingredients needed to make marshmallows and waited two weeks.

 I’m a procrastinator … I’ll do it but tomorrow or perhaps the next day or better yet the 12th of never.

Cue the snow!

There is nothing like snow waylaying you to make you venture into the kitchen to try the impossible.  Being trapped in the house trumps procrastination – every time!  So with being cooped up in the house I dug out all the ingredients and made marshmallows and you know what? I don’t know what I was afraid of … it was actually pretty easy and straight forward.  Who knew sugar, corn syrup, gelatin, and meringue powder could transform itself to delectableness!  Makes that saying, “Nothing to fear but fear itself” quite true.

Once you experience the taste of homemade marshmallows you will never return to your local market for store bought – you will insist on handcrafted with love marshmallows.  They add some much needed oomph to your hot cocoa and they make Rice Krispie® Treats spectacular!  Do it yourself marshmallows will have you dreaming about other places where you could use them … say like Moon Pies or Marshmallow dipped strawberries.  The possibilities are endless!

Until Next Time,
Jennifer

Marshmallows
Courtesy of Gourmet Magazine/Epicurious and adapted very slightly by me.  Please find Gourmet’s recipe below.

Ingredients
about 1 cup confectioners’ sugar
2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 Tablespoon plus 1 Teaspoon Meringue Powder
4 Tablespoon Water
pinch of Cream of Tartar
1 teaspoon vanilla bean paste

Directions

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters mix meringue powder and the 4 tablespoons of water until they just hold stiff peaks. Beat whites, cream of tartar, and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature one week.