Marshmallow Crispy Treats

Method

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1. Butter a 23 x 33 cm tin and line it with baking paper.

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2. Melt the butter in a large heavy pan over medium heat and keep cooking, swirling, for 4 to 5 minutes until the foam subsides and the solids turn golden brown and smell nutty.

   Mark done Start 4 min timer

3. Drop the heat to low and add the 500 g of marshmallows, stirring until completely melted and smooth — about 3 minutes. Do not let it bubble or the sugar will harden.

   Mark done Start 3 min timer

4. Take off the heat and stir in the vanilla and fine salt.

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5. Add the puffed rice and fold quickly with a buttered spatula until every piece is coated.

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6. Fold in the extra marshmallows with two or three strokes only, so they stay in visible pieces.

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7. Tip into the tin and press down with a sheet of buttered baking paper, using your palms and only enough pressure to level it. Firm pressing gives you a brick.

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8. Scatter with flaky salt and leave to set at room temperature for 45 minutes before cutting into 16 squares.

   Mark done Start 45 min timer

Chef’s Tips

• Press lightly. This is the whole recipe and it is the thing everyone gets wrong.
• Never refrigerate them to speed the set — cold makes them hard and they do not soften back.
• Fresh marshmallows melt smoothly; stale ones stay lumpy.

Pairing Suggestions

• A glass of cold milk
• Vanilla ice cream
• Strong coffee

Storage & Reheating

Airtight at room temperature for 3 days, and best on the first. They go hard in the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.