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Fall flavours and a homemade marshmallow creme made with apple cider kick this familiar treat up a few notches.
Prep Time: n/a
Additional Time: 1 hour rest
Cook time: 30 min
Yield: 12 large squares
Digital / candy thermometer
11 cups Rice Krispies cereal
2 tsp ground ginger
4 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
2 envelopes (4 1/2 tsp) unflavoured gelatine powder
1/4 cup unsweetened apple cider to bloom gelatine
1 tbsp vanilla
1 1/2 cups unsweetened apple cider for the syrup
1 cup light corn syrup
2 1/4 cup sugar
1/2 tsp salt
1/2 cup butter, melted
Preheat oven to 175F. Generously grease a large bowl or pan. Add cereal and spices, toss together and place in the oven to keep warm.
Place gelatine powder, vanilla and 1/4 cup apple cider in a small bowl; stir and set aside.
Combine 1 1/2 cup apple cider, corn syrup, sugar and salt in a stainless steel pot over medium heat. Stir until bubbling. Clip on a thermometer, turn up to medium-high and cook without stirring until you reach 250F.
Pour syrup into the bowl of a stand mixer and put the thermometer in. when the syrup reaches 212F, add the gelatine. With a whisk attachment, stir on low to combine, then increase to medium high and whip until thick and roughly tripled in volume.
Meanwhile, grease a 9x13-inch baking pan.
When the marshmallow is thick, reduce speed to low and add the melted butter and stir in. Then turn it up to medium-high for a minute or so.
Pour the marshmallow creme, scraping the bowl, over the cereal and fold well to combine. Transfer to the prepared pan and spread evenly. Wet your hands to keep it from sticking as you press it into the pan.
Cover with foil and let sit at room temperature to set (about 1 hour).
Cut into squares and wrap tightly with plastic to keep squares from drying out.
Zhuzh it up!
You could cut these into cute shapes, like pumpkins or apples.
Top with Fall coloured sprinkles - add them while it is sticky, before cutting.
This amazing recipe was written by Stella Parks (Homemade Rice Krispie Treats). Find it in her cook book, Bravetart: Iconic American Desserts.