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Ingredients:
1 cup water divided
3 tablespoons unflavored gelatin
1 cup honey or maple syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
6 tablespoons unsalted butter melted
12 cups brown rice crisp cereal
Utensils:
large sauce pan
candy thermometer
sifter
parchment paper
stand mixer with whisk attachment
whisk
large mixing bowl
9 x 13 inch casserole pan
mixing spatula
plastic wrap
Instructions:
prepare ingredients
grease a 9 x 13 inch casserole dish and set aside
in the bowl of a stand mixer add 1/2 cup of water
sprinkle 3 tbsp of gelatin powder over the top of the water and let it bloom for at least 10 minutes
meanwhile, get a large sauce pan and add 1/2 cup of water
add 1 cup of honey to the pan
add 1/3 tsp of salt to the pan and place on the stove over medium-high heat
place a candy thermometer in the mixture and cook until the mixture reaches 240°F/"soft ball" stage; try not to mix it until later in the process to prevent it from boiling over
turn the stand mixer on low to break up the gelatin and carefully pour the sugar mixture into the mixer
gradually increase the speed to high and beat on the highest speed for 8-10 minutes until the mixture has triples in size and resembles marshmallow fluff
in the last minute of mixing, add 1 tsp of vanilla extract and allow it to mix through
remove the bowl from the stand mixer and add 6 tbsp of melted butter and use a spatula to gently fold it into the marshmallow
pour the marshmallow mixture into a very large mixing bowl
add 12 cups of brown rice crisp cereal into the bowl and fold together until the cereal has been completely coated in the marshmallow
transfer the mixture into the greased dish and press into a single layer to compact it together
cover the dish with plastic wrap and place in the fridge for at least 6 hours-overnight
When you are ready for serving cut the rice crispy treats into evenly sized squares and store in an airtight container on the counter or fridge to last longer.
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