Homemade Rice Crispy Treats

One of the things I really miss since cutting out corn syrup, is rice crispy treats. Many people make them with marshmallows but we always made them with Fluff. Mmmm yummy. However, both have corn and we don't do corn anymore.

I messed around with making my own marshmallows and had some success. When I was making them, I realized, if I wanted to make rice crispy treats, the easiest way is to make a smaller batch of marshmallows and turn them in to rice crispy treats at the last part of the marshmallow making stage. I will post a recipe with pictures for marshmallows soon. I used a natural sugar for these and that is why they have a darker natural color. They still taste like marshmallow. You can make them with whatever sugar you would like. Rice syrup would work too but you might need to adjust the recipe a little in regards to the water added. You can also do a reduced sugar version by using half or more birch xylitol. I tried it and it was great. Just be aware that xylitol is poisonous to dogs and doesn't take much to kill them. I would think you could even do completely sugar free using just the xylitol, just be careful not to let it burn in the candy stage. I have made all xylitol mints in the past, so I don't see why it shouldn't work.

Note: You can add 1/4 to 1/3 cup rice syrup to the sugar and water mixture. I didn't for these but have in my marshmallow recipe. Either way they come out good. It's up to you. Below is my recipe for natural homemade rice crispy treats. I've included lots of pictures so you can see what it will look like through the various stages.



Homemade Natural Rice Crispy Treats

6 to 6 1/2 cups Organic Rice Crispy Cereal
1 cup natural sugar or a mix of sugar and birch xylitol
1/4 cup rice syrup, optional (I didn't use it )
1/4 cup water
2 Tbsp beef gelatin (if you are vegan I would think you could sub with agar agar)
1/3 cup water
1/4 cup melted butter
2 tsp vanilla extract

Instructions:

Butter a 13x9 pan and set it aside. Measure out your rice crispy cereal and set aside. Melt the butter and set it aside. In a large bowl, add the gelatin and 1/3 cup water. Set aside.

In a heavy bottom pot, over medium heat, dissolve the sugar in the 1/4 cup water. Bring to a boil. As soon as the sugar mixture comes to a boil, cover and allow to boil for 2 minutes. Uncover and continue to boil, stirring, until temperature reaches between 140F and 150F. I allow it to go to 150F. Be very careful as this is very sticky and will burn you if you get it on you. Do NOT allow children to help.

As soon as the sugar mixture has reach the desired temperature, slowly add down the side of the bowl with the gelatin, beating on medium speed with an electric mixer. Be very careful as it is very hot. Bring the speed up to high and beat until thick and somewhat fluffy. See the pictures and further instructions below.

The exposure is off on the one above. It's really the color of the one below. But note how thick it is on the beater.

Now you can see how it has lightened in color and become very thick. If you continue beating, it will become too thick to beat and work with. At this point, you want to work quickly. Add the melted butter and vanilla. Beat until well blended but don't over do it. Then add the rice crispy cereal mix well and press into a buttered 13X9 baking pan. See pictures below.

Above is what it will look like when ready for the rice crispy cereal to be added. Below you can see I used waxed paper to help press it firmly into the pan. Leave the paper on and place the rice crispy treats in the fridge to set up at least a couple hours. You can store at room temperature in an air tight container, but we like ours in the fridge so they stay nice and firm. It's just a matter of taste. Enjoy!