I use a no-corn syrup, eggless marshmallow recipe and have had terrible results using them to make Rice Krispies Treats.
- 1/2 cup water, divided
- 2 tablespoons gelatin powder
- 1/2 cup water
- 2 cups (400g) granulated sugar
- 1/2 teaspoon table salt
Half the water is used to bloom the gelatin, the other half is used to make a sugar syrup. Bring the sugar syrup to the soft ball stage. Let it cool to 212F before adding it to the gelatin and whip to soft peaks. Pour into a pan dusted with a combination of icing sugar and corn starch. Allow the finished marshmallow cure overnight. Slice and coat with more icing sugar and/or cornstarch to prevent sticking.
The marshmallows are great in hot chocolate, but terrible for Rice Krispies Treats.
Rice Krispies Treats Recipe
- 3 tablespoons butter
- 1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows
- 6 cups Kellogg's® Rice Krispies® cereal
Melt the butter and marshmallows together. Stir in the cereal to coat. Press into a greased pan and let it set (30 minutes).
I've tried different ratios of marshmallow to cereal with the same result. As soon as I add the cereal to the melted marshmallow and butter, it starts snap-crackle-popping so you know it's come in contact with water. They completely lose their crunch, making a very sad treat.
My most recent attempt, I brought the sugar syrup to the hard ball stage, hoping that less water would do the trick. After letting the treats set for 30 minutes, they were crunchier than my previous attempts, but had definitely lost the crunch of plain cereal. However, the next morning, they were completely soft and had a white, chalky film on top.
I've seen multiple recipes that call for using homemade marshmallows, and none of them mention that soggy cereal is even a problem. Gluten Free on a Shoestring uses an identical recipe to mine and doesn't even let the marshmallows set: dump melted butter and cereal straight into the mixing bowl where the marshmallow was whipped.
This recipe uses corn syrup and includes a warning that not letting the marshmallows cure first will make soggy treats.
- 1/2 cup water
- 2 1/2 tablespoons unflavored gelatin (about 3 packets)
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- pinch salt
I started collecting recipes from other sites to see how they compare in terms of water content.
- base_hydration = (weight of the water used to bloom the gelatin) / (weight of all ingredients excluding water content (including the water in corn syrup))
- softball_hydration = base_hydration + (weight of water that should be in a sugar syrup brought to the softball stage)
- hardball_hydration = base_hydration + (weight of water that should be in a sugar syrup brought to the hardball stage)
Bigger Bolder Baking and Joy of Baking had the lowest water content of all of the recipes I looked at. The recipe I followed has the highest water content, but bringing it to the hardball stage would have brought the water content inline with the Serious Eats recipe (intended for use in a sweet potato casserole).
This leaves me with 2 questions:
- How low can I go in terms of water content and still get a functioning marshmallow?
- Will this even solve my soggy cereal problem or is there some other magic going on at the Jet-Puffed marshmallow factory?