March 6, 2013

rice soggies krispies

So in the month that I didn't blog, I mentioned trying things out and not having them work out. Rice krispies was one of those things.

Even though I'd never made them before I assumed I could, like other things, just make them. Well I was wrong. Apparently mastering the finer points of pastry does not exempt one from krispie fail.

In rice krispie attempt #1, I browned butter and added nutella to the mix and then topped it all with smoked almonds and chocolate syrup. I wanted the syrup to harden so I put the pan in the fridge, which I thought must have been a mistake, because the rice krispies became rice soggies (or just softies).

So then in rice krispie attempt #2 I made sure to keep the pan far away from the fridge. The kripies were crispy for like 10 triumphant seconds (okay maybe minutes) but eventually became soggy. Another fail.

I was beginning to feel like I couldn't make anything when I decided to forgo the whole making-my-own-homemade-marshamallow part and just succumbing to KRAFT jet-puffed marshmallows.

browned butter + marshmallows

So I browned 2 tablespoons of butter and melted 26 marshmallows into it. Stirred with a silicone spatula until the marshmallows were fully melted.

melted marshallow + rice krispies

Then I poured the mixture into 4 cups of rice krispie cereal (with some dried cranberries and almonds thrown in for kicks).

marshmallow pull

And lo and behold, something about the manufactured corn syrup-ness of it all meant that the marshmallow mixture didn't seep into the cereal but simply adhered to the cereal like spider silk. Crazy. Took an hour or so to set and stop being like pulling taffy.

And a day later, it still tastes great. Makes you wonder...

1 comment:

  1. I am very happy you have found something you love to do. There is nothing quite so wonderful as finding an old friend again by accident.