So, the picture doesn’t look any different and honestly if you were there in person looking at them you wouldn’t see anything different either. However, the taste was different (although some said they couldn’t taste a difference) and, in my humble opinion, were awesome. The process to make them however, was close to an unmitigated disaster.
I decided to make these for a food day at work, partly because I needed something easy as it was on a Monday and we were gone all weekend (read – little time for me to cook). SO, I made these Monday morning. Lessons I should already know is never make something you have never made before when you have short amount of time. Something will not work right, take longer, whatever and it will cause problems.
The main issue was that the sugar and water were taking forever to carmalize. Partway through it I realized that since it called for white sugar it was going to take a while to get brown (carmalize). In another recipe similar to this with a caramel base used brown sugar so I thought I would “speed up” the process by adding a little bit of brown sugar. Bad idea. It almost instantly hardened and stuck to the bottom of the pan. I thought for sure I was going to wind up making regular rice krispie treats. I added in the heavy cream substitute (melted butter and milk, since you know, forgot that I didn’t have any heavy cream in the house) and whisked like crazy over the heat. Luckily it, mostly, came together. Adding the butter in next helped some more and once it was in the marshmallow mixture heated up it was fine. It didn’t have a really dark color but it still worked.
I really liked the sweet and salty flavor of it and wound up eating WAY too many that day.
1/2 cup of sugar
2 tablespoons of water
2 tablespoons of butter
1/4 cup of heavy cream
1/8 teaspoon of salt
3 tablespoons of butter
1 package (or 10 oz.) of marshmallows
6 cups of Rice Krispies
Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.
Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously and add the salt. Set aside.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add the caramel and stir until thoroughly combined.
Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Sprinkle with additional salt (I used a coarse salt for that part). Cool. Cut into 2-inch squares.