These flat out simple homemade marshmallow rice krispie treats (gluten free) are (wait for it) easier than making the iconic treats with packaged marshmallows. Yup. You read that right. And … more
These flat out simple homemade marshmallow rice krispie treats (gluten free) are (wait for it) easier than making the iconic treats with packaged marshmallows. Yup. You read that right. And I can defend it! They’re less sticky to make when the ‘mallow is homemade, plus packaged marshmallows always go stale on me before I am ready to use them. Ever try to make rice krispie treats with stale marshmallows? So just make sure you have some powdered unflavored gelatin in your pantry, and we’ll get down to business.[pinit]
Oh, and no pretending like you don’t have a candy thermometer. I know you do, because you ran out to buy one so you could make homemade gluten free licorice with me.
Even if you don’t have a candy thermometer, you can determine that candy has reached the “softball stage” the old-fashioned way: if it easily forms a ball when dropped into cold water, but flattens once it’s out, it’s in the softball stage. The stage occurs between 235° and 245°F, so you have a bit of a window. Go for it! It’s just some sugar water.
And there is no corn syrup in these babies. Corn syrup helps keep sugar from crystallizing, which will ruin marshmallows, but a dash of cream of tartar will get the job done, too. Let’s use that! I am not anti-corn syrup (it’s not the same as high-fructose corn syrup, by the way), but I really wanted these to be simple. And think of it this way – you’ll seriously never have to buy marshmallows again. Try making gluten free s’mores with fresh, homemade marshmallows. BOOM!
Unlike rice krispie treats made with commercial marshmallows, these fresh ones are nice and crispy but not at all rock-hard when chilled. And chilling them makes them super easy to slice.
Then, when your super nice neighbor invites you over for a last-minute barbeque for Memorial Day, you can pack ‘em up and go! Back tomorrow with more no-bake warm weather goodness.
2 packets (2 scant tablespoons) unflavored powdered gelatin
1 cup (8 fl. oz.) cool water
2 cups (400 g) sugar
1/8 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
5 tablespoons (70 g) unsalted butter, melted and cooled
8 to 9 cups gluten free crisp rice cereal (like Erewhon brand)
Line an 8- or 9-inch square baking dish with heavy-duty aluminum foil, and grease the foil with cooking oil spray. Set the dish aside.
In a small bowl, place the contents of both packets of gelatin, add 1/2 cup (4 fl. oz.) water and mix to combine well. Set the bowl aside and allow the gelatin to swell as it stands. Once the gelatin has swelled, transfer it to the bowl of a stand mixer (or a large bowl to use with a hand mixer).
In a medium, heavy-bottom saucepan, place the remaining 1/2 cup water, sugar and cream of tartar, and whisk to combine well. Cook the sugar mixture over medium-high heat until it reaches the softball stage, between 238°F and 240°F, on an instant read thermometer. Remove the saucepan from the heat immediately, and pour the cooked sugar mixture down the side of the bowl of the stand mixer into the gelatin mixture. Whisk to combine and allow the mixture to cool briefly. It will bubble. Add the vanilla and salt, and beat the mixture on medium-high speed with the whisk attachment (or with a hand mixer) until the mixture is white, thick and glossy. It should nearly triple in size. It is ready when the mixture pours off the whisk (or beaters) very slowly when the attachment is raised. You made marshmallows!
Add the melted butter to the marshmallows, and beat again on medium speed until combined. The marshmallows will decrease in size a bit. Add 8 cups of the crisp rice cereal. Spray a silicone spatula with cooking oil spray, and use it to stir together gently the marshmallow mixture and the rice cereal. Add up to 1 cup more crisp rice cereal, depending upon how gooey you would like your treats to be.
Scrape the mixture into the prepared pan, and smooth the top with the oiled spatula. Place in the refrigerator until set (about 15 minutes), and slice to serve. Store in an airtight container either in the refrigerator or at room temperature.
P.S. If you liked this gluten free quick & easy recipe, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy for more! Your support makes the blog possible.