- 6 tablespoons salted butter (plus more for pan)
- 1 bag (10 1/2 ounces) mini marshmallows
- 6 cups crisp rice cereal
- ½ cup sugar
- 1/4 cup of heavy cream
- If not salty butter, ¼ teaspoon salt
-Heat the cream, without allowing it to boil
-Put the sugar in a pan over low heat. Mix with a wooden spoon until it becomes caramel.
-Add three tablespoons of butter, mix well.
-When incorporated, add the cream and continue mix until you have a uniform mixture.
-Pour the salt. (If the butter was unsalted)
- Put over very moderate, so it does not harden, stirring occasionally.
-Put three tablespoons of butter in a saucepan, simmer the we melt. Add the marshmallows and melt, mix constantly.
-When melted, add the caramel and put out the fire. Stir until everything is well blended.
-Place the cereal in a bowl. Pour mixture over marshmallows and caramel. Turning until well incorporated.
-Grease a rectangular pan with butter.
-Pour the mixture.
Tip: The mixture is very sticky. It is impossible to put spoon or spatula uniform. Take a sheet of baking paper and butter spreads. Place the sheet on the side of the butter over the mixture, crush well and bring the mixture to all corners and edges.
Withdrew the blade and the result will be perfect.
Let stand until it is firm and cut rectangular bars.
The conserved in a boat watertight. You’ll see that are light and delicious.