Ann T or anyone else - Question

13 years ago

Hi Ann, I have made your Decadent Caramel Rice Krispie Squares twice now. They are to die for!!!! However, the first time I made them the caramel formed a layer on the top. The second time, the caramel seeped into the rice crispies and pooled in the bottom. Both times I cooked the caramel to a soft ball stage, 248 degrees. I am using your caramel recipe instead of the caramel recipe on the blog - Pots and Pins.

Any ideas?

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Comments (8)

User
13 years ago
Karen, I had the same thing happen to me the first time. It didn't sink all the way to the bottom, but it penetrated all the way through.

The second time I cooked the caramel a little bit longer. I never test the temperature of my caramel sauce. The second time I made the squares, I made them less thick so even though some of the caramel soaked into the squares, I was left with a top layer of caramel.

Presentation is a little better with a layer of caramel but the flavour is just as good either way.
lakemayor
Original Author
13 years ago
Thanks Ann, I agree that the taste is absolutely decadent either way.

Nancy (wizardnm) has made these to sell at her Farmer's Market. I hope she shares her experience making them also.

Karen
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wizardnm
13 years ago
I've lost count of how many batches I've made, they do sell well. The caramel is what people love. I've had it turn out too soft and too hard.....but they still sold.
I just bought a new candy thermometer because the four I already have all read different and I was getting confused. I do the cold water test but I still wasn't getting consistent results in the end.
I'll probably start making them again soon. I expect the farmers market to be very slow in January but everyone loves these.

Nancy
lakemayor
Original Author
13 years ago
Yes, they are delish and both batches that I have made have gone fast. The taste is the same but I wish I could get them to be consistent. Let me know Nancy if you find a thermometer that is accurate.

Karen
Bumblebeez SC Zone 7
13 years ago
Would someone post the recipe, pretty please? Those look fabulous!
User
13 years ago

Here you go. Haven't met anyone that didn't like these.

Decadent Caramel Rice Krispies Squares
Regular Rice Krispie Squares
(thicker version)

1/2 cup butter
400 g Marshmallows
Pinch of salt (optional)
1 tablespoon vanilla extra
9 to 10 cups Rice Krispies

Melt butter and stir in marshmallows and pinch of salt. Stir until smooth. Remove from heat. Add vanilla and rice krispies. stir until well coated.

Pour into buttered 9 X 13 inch . (I use a pyrex glass) cake pan.

The idea for these squares comes from another blog - Pots and Pins.
Nan, makes the rice krispies squares the normal thickness and pours her
caramel over the top. Because her squares are not as thick, some of
the caramel sits on top of the square forming a separate caramel layer.

In my version, I used my caramel sauce which does not contain corn
syrup and because my squares are thicker, the caramel funnels it way
through the whole square.

Caramel Rice Krispie Squares

Prepare rice krispies squares. Set aside.

Caramel Sauce

1 cup butter
1 cup heavy cream
1 cup brown sugar
1 cup white sugar
pinch of salt
vanilla
Coarse Sea Salt ( I use Maldon Salt Flakes)

Place butter, cream, sugars and pinch of salt in a heavy sauce pan.
Simmer until caramel reaches the soft ball stage.

Remove from heat. Stir in vanilla. Pour caramel over rice krispies
squares. Caramel sauce will slowly seep down through squares.
Sprinkle with sea salt and refrigerate until cold.
wizardnm
13 years ago
I was thinking about this and remembered that I let the caramel cool for a few minutes before I poured it over the Rice Krispies. That helped it to not soak in too much and leave a nice layer on the top.

Nancy
lakemayor
Original Author
13 years ago
Thanks Nancy, I will try that next time. I love, love, love these!!!!!!! I think I'm addicted.

Karen

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