Best Caramel Marshmallow Krispy Balls Recipes

CARAMEL MARSHMALLOW TREATS

Steps:

• Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

CARAMEL MARSHMALLOW DELIGHTS

Steps:

• Place cereal in a shallow bowl; set aside. In a double boiler or metal bowl over simmering water, combine the milk, butter and caramels, stirring until smooth. Remove from the heat. , With a fork, quickly dip marshmallows into hot mixture; allow excess to drip off. Roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and refrigerate in an airtight container.

CARAMEL MARSHMALLOW KRISPY BALLS

Steps:

• 1. Lay wax paper over counter tops or table. Place rice krispies into a large bowl, set next to wax paper. Open marshmallows and have handy near wax paper. In a large heavy saucepan over medium heat, melt together caramels, sweetened condensed milk, and butter. Cook and stir until caramels are melted and the mixture is smooth. Place pan near wax paper on a hot pad. Have 2 forks, one to stab the marshmallow and one to help remove it from fork. Dip marshmallow into caramel, roll in rice krispies, then set on wax paper. Continue until all caramel is gone. If caramel starts to harden, you can return to stovetop to melt again. Allow to set up or dry at room temperature. For a quicker set up, place in freezer for 30 minutes. Serve at room temperature. Store in air tight containers in refrigerator or freezer. Can be left out all day on a goodie tray with no problems.

MARSHMALLOW CARAMEL RICE KRISPIES PUFFS

Steps:

• Set up a double boiler over medium-low heat and melt the caramels, sweetened condensed milk, and butter until a smooth caramel mixture forms - this is my preferred method. You could also use a medium heat-proof bowl and melt the ingredients in the microwave on a low setting, stirring regularly. Just be careful to not let the mixture scorch.
• Line a large rimmed baking pan with a layer of wax paper. Place a couple cups of rice cereal into a medium-size, low, wide bowl. Set aside.
• Drop a marshmallow into the caramel. Using a fork in each hand to maneuver the marshmallow, quickly turn the marshmallow to completely cover it with caramel. Lift the marshmallow out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess caramel down through the fork's tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess caramel drip down the inside of the bowl. Transfer caramel-dipped marshmallow to the bowl of rice cereal. Dedicate a third fork for rolling the caramel-dipped marshmallow around in the cereal. Once marshmallow is coated with a layer of cereal, transfer it to the prepared baking pan. Repeat with remaining marshmallows. Add more rice cereal to the bowl as needed. I like to drop three to four marshmallows in the caramel at a time, and then work quickly to cover each one with caramel and then rice cereal. This makes the process go much faster!
• Once caramel is set, store in an air-tight container with wax paper separating any layers. I like to store these in the refrigerator if I'm anticipating them being completely devoured within a day or two. For longer storage, place container in freezer. The puffs are also fun to eat frozen or just slightly thawed - it's how I liked to eat them when I was a kid!

CARAMEL MARSHMALLOW RICE KRISPIE BALLS RECIPE

Steps:

• In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
• Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
• Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
• Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
• Let set up for about 30 minutes.

MARSHMALLOW CRISPY TREATS

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

CARAMEL DIPPED MARSHMALLOW KRISPIES

Steps:

• Lay out muffin liners or line a cookie sheet with waxed paper. Cut marshmallows in half if desired or just leave them whole. Place rice krispies in a medium bowl.
• Place the sugar, cream, and corn syrup in a small saucepan over medium heat, and stir constantly until the sugar dissolves. Stir in the butter until melted. Cook without stirring until firm ball stage (248 degrees F), then remove from the heat immediately.
• Stir in the vanilla and salt. Allow the caramel to cool to approximately 175 degrees F.
• Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and drop it in the cereal, rolling until it is covered. Place in a muffin liner or on a cookie sheet lined with waxed paper to set.
• Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over the heat for a minute or two until it becomes easy to work with.
• Allow the candies to set fully at room temperature before serving. Store excess candies in an airtight container at room temperature or in the fridge for longer storage (but bring to room temperature before serving).

MARSHMALLOW CARAMEL RICE KRISPIES TREATS

Steps:

• Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
• Remove from heat.
• Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
• Let them cool on wax paper.
• Store them in the refrigerator.
• Enjoy!

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.