Wednesday, November 24, 2010
Marshmallow Crisp
5 cups rice cereal (I didn't measure. I just poured a little in a bowl and kept adding more cereal as needed)
1 can (14 oz.) sweetened condensed milk
1 pkg (14 oz.) caramels
1 cup butter, cubed
1 tsp ground cinnamon
1/2 tsp vanilla
1 pkg. (16 oz.) large marshmallows
Line two baking sheets with wax paper; set aside. Place cereal in shallow bowl. In large saucepan, cook and stir milk, caramels, and butter over low heat until melted and smooth. Remove from the heat; stir in cinnamon and vanilla. With toothpick inserted in each marshmallow, dip into warm caramel; turn to coat. Press marshmallow bottoms in cereal; place on prepared pans. Let stand until set.
I had troubles with the rice crispies and caramel running off the marshmallows and "pooling" at the base, but they still tasted great!
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THANKS SIR
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