Okay, I’m not offering a stunning show of baking skills here; what I’m posting is pure comfort food, with a maple twist. I’ve always loved Krispie treats, as long as they aren’t so dry they tear your mouth up. My version has always included more butter and more marshmallows for a soft, chewy experience.
These are even better, because . . . duh . . . maple!
I cooked a very simple caramel-type syrup, using pure maple syrup, then stirred in marshmallows and MORE maple flavoring. Actually, in the pictured batch on this post, I was so intent on getting a photo of the maple flavoring being poured into the mixture that I jerked my hand and probably poured another tablespoon into the pan. It was wonderful, but you don’t have to use that much!
Whoops. I may have gotten a little carried away.
To do this right you will need pure maple syrup. Inexpensive breakfast syrup might not set up as well. You know those maple candies I blather on about every year? The ones shaped like leaves that melt in your mouth? Those are just pure maple syrup, cooked until it turns into sugar. You can’t make that happen with fake syrup, no matter how good it tastes. It’s just a different product entirely.
You’ll also want to buy maple extract or flavoring. I usually use Mapleine, but have been known to experiment with other brands. And, here’s news!!! (Can you tell I’m so, so, so excited about this?) Nestle has just come out with maple morsels. I haven’t seen them yet (we live in the boondocks) but my friend in Florida just bought some, and I’m so jealous. I will buy them by the case as soon as I find them. Anyhow, my point here is, if you want to skip the flavoring and just stir in a bag of maple morsels, I’ll bet that would be fabulous.
I cut most of the treats into traditional squares but couldn’t resist forming some into little balls, then rolling them in chopped toasted pecans. Yum.
Ready? This is easy. If you have a candy thermometer, cook the mixture until it’s about 260 F. It not, just boil for 6 minutes. This isn’t as touchy as fudge or peanut brittle – just get the temperature in the ballpark and you’re good.
| Maple Marshmallow Krispie Treats | Print |
- 3 quarts (12 cups) crispy rice cereal
- ½ cup brown sugar
- ½ cup (1 stick) butter
- ½ cup pure maple syrup (If you can find Grade B, use it for more flavor)
- pinch of salt
- 2 teaspoons maple flavoring (I use Mapleine)
- A 10-ounce bag of mini-marshmallows
- Chopped, toasted pecans (optional, if making pecan covered balls)
- Line a 12 x 17 baking sheet with parchment. Butter lightly.
- Lightly grease a very large bowl (I use a stock pot). Put the cereal in this and set aside.
- In a large saucepan (3-quart size is best) over medium heat, cook and stir sugar, butter, syrup, and salt until it comes to a boil. Continue to cook and stir for approximately 6 minutes (it will get slightly thick) or until 250-260 on a candy thermometer.
- Remove from heat and stir in the maple flavoring and marshmallows. Pour over the cereal and stir well.
- Press into the prepared baking sheet and allow it to cool and set up. If you want to roll some into balls, simply spoon a little out at a time and roll, using buttered hands. Roll in pecans if desired.
- Cut into squares and store in an airtight container.
Bring the sugar, butter, syrup, and salt to a boil.
Boil and stir 6 minutes, or until it reaches 250-260 degrees.
Add marshmallows and maple flavoring
Stir the hot marshmallow mixture into the rice cereal
Press into prepared pan. Let them set a bit before cutting.
Or form balls and roll in chopped pecans!
Chewy, squishy, buttery. Yes, these are good. Very good.
Next up is a maple recipe that isn’t sweet! Wait for it . . .
Lorinda