Bourbon, Vanilla Bean, and Brown Butter Crispy Rice Squares

Bourbon, Vanilla Bean, and 

Brown Butter Crispy Rice Squares

Dress up a childhood classic for the grown-up palate without turning on the oven! Vanilla bean and bourbon-infused brown butter transform the sweet marshmallow treat into a warm, 

mellow, adults-only delight that stores well and makes a 

wonderful addition to a holiday treat box.

Ingredients:
1/2 cup (125 mL) unsalted butter
2 tbsp + 1 1/2 tsp (30 + 7 mL) bourbon, divided
1 bag (455 g) regular marshmallows
2 tsp (10 mL) vanilla paste
3/4 tsp (4 mL) fine sea salt
8 cups (2 L) crispy rice cereal

Directions:
Line a 9 × 13-inch (23 × 32-cm) baking dish with parchment paper and set aside.

In a large pot, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, about 3 to 5 minutes.

Pour 2 tbsp (30 mL) bourbon into browned butter and continue stirring for 1 minute to cook off some of the alcohol.

Add marshmallows, stirring constantly, until almost melted and smooth. Working quickly, stir in vanilla paste, salt and remaining bourbon, and stir until mixture is smooth and creamy.

Reduce heat to low and immediately stir in cereal, stirring until fully combined.

With lightly buttered or damp hands, press mixture evenly into the prepared dish. Cool to room temperature, about 1 hour, before cutting into squares. Store at room temperature in a tightly sealed container for up to 1 week.     

Makes 12 large or 24 small squares

Marshmallows And Marshmallow Bunnies

Marshmallows

Ingredients:

3 (1 oz.) packages unflavored gelatin

! cup ice cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon Kosher salt

1 teaspoon vanilla extract

1/4 cup confectioner's sugar

1/4 cup cornstarch

Non-stick cooking spray

Directions:

Marshmallow Mixture:

Place the gelatin and 1/2 cup of the ice cold water in the bowl of a stand mixer with the whisk attachment nearby in a saucepan, combine the remaining water with the granulated sugar, corn syrup and salt.  Cover.  Cook over medium-high heat for 3 to 4 minutes.  

Uncover, attach a candy thermometer clip to the side of the pan and cook 7 to 8 minutes or until the mixture reaches 240*F degrees.   Immediately remove from heat  With the whisk and while running your mixer on slow speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  Once you have added all of the syrup, increase the mixer speed to high.  Whip about 12 to 15 minutes until the mixture becomes very thick and lukewarm.  Add the vanilla during the last minute of whipping.

Prepare Pan:

While the marshmallow mixture is whipping, prepare the pan.  Combine the confectioners sugar and cornstarch in a small bowl.  Spray a 13 X 9 inch metal baking pan with non-stick cooking spray.  With the sugar and cornstarch mixture, completely coat the bottom and sides of the baking pan.  Return the remaining sugar mixture to the bowl for later use.

 When the marshmallow mixture and pan are ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly.  Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover.  Reserve the rest for later.

Allow to set-up for 4 hours.  Turn out on a cutting board.  Using a pizza wheel cut in 1" squares.  Dust the sides of the marshmallows by hand dipping in the reserved cornstarch and sugar.

Suggestion:

Instead of vanilla, add mint flavoring.  Cut the marshmallows in 1" squares.   Give as gifts at the holidays to be used in Hot Chocolate.  

Caramel Heavenlies

Caramel Heavenlies
Ingredients:
12 graham cracker rectangles
2 cups tiny marshmallows
3/4 cup salted butter, cut up
(or use unsalted butter and 1/4 tsp. salt) 
3/4 cup brown sugar
1 tsp. ground cinnamon 
1 tsp. vanilla
1 cup sliced amonds
1 cup flaked coconut

Makes 30.

Directions:

Preheat oven to 350°. Line a 15x10x1-inch baking pan with foil, letting foil extend over sides by 1 in.; lightly spray with cooking spray. 

Arrange graham crackers in a single layer in the prepared pan; If your pan isn't quite those dimensions you may need to break graham crackers to fit. Sprinkle with marshmallows in an even layer.

In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted, about 2 to 3 minutes. Remove from heat; stir in vanilla.

Spoon butter mixture over marshmallows and graham crackers making sure to get some on all of the graham crackers. Sprinkle with almonds and coconut. 

Bake 10-14 minutes or until the marshmallows and coconut are golden brown. Be careful! You want them cooked enough that the bars caramelize and aren't sticky but not too much so that the top starts burning.

Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.

Homemade Marshmallows

Recently I watched Ina Garten make marshmallows on her program.  I thought that was pretty simple.  I have one granddaughter who loves marshmallows.  They are not sold in Italy.  I thought since she is coming to visit in February, we will make a batch during her stay.

Homemade Marshmallows

Ingredients:

1-2 cups powdered sugar, (for coating)

1 cup cool water, divided

3 (1/4 ounce) envelopes unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon fine sea salt

1 tablespoon vanilla extract

zest from one orange (optional)

*

Directions: 

Line a 8 x 13 inch baking pan with foil, leaving a 2 inch overhang on the sides.  Lightly grease the foil and any exposed parts of the dish.  Sprinkle entire dish with confectioners sugar.  Set aside.

*

Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the whisk attachment.  Set aside to soften.  Combine remaining 1/2 cup water, corn syrup, and salt in a small saucepan over medium-hign heat.  Bring to a boil, stirring to dissolve sugar.  When dissolved, attach a candy thermometer and boil without stirring, until temperature reaches 240 degrees F.  Remove from heat and let cool for 1 minute.

*

Turn mixer on low speed.  With mixer running, slowly drizzle in hot syrup down side of bowl.  Slowly increase mixing speed to high and whip until marshmallow is very thick and fluffy, and tripled in size, about 15 minutes.  Near the end of mixing, add the vanilla extract.

*

Cover a large spatula in cooking spray and scrape marshmallow into prepared pan.  Smooth top and sprinkle powdered over the surface.  Allow to set, uncovered at room temperature, for at least 3 hours.

*

To cut, transfer foil anad marshmallow to cutting board.  Coat a very sharp knife with cooking spray and slice marshmallow into 1 to 1 1/2 inch squares.  Dredge sticky sides of the marshmallows in remaining powdered sugar.  Store in a sealed container for up to two weeks or eat right away!