Ingredients
2 12 lbs mini marshmallows (I use Jet puff)
1 18 lbs Rice Krispies (any brand works fine)
34 lb whipped butter (Salted)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Turn on stove, to a "very low heat" (gas works best). (Too high a heat, will make butter brown, and marshmallows toast, or candy, instead of melt Smooth). spray pot with cooking spray (lightly). add butter and melt on "very Low heat" stiring occasionally. add marshmalolows: melt stiring often (as to "not" candy or burn them) (marshmallows are done when they are smooth no lumps and still hold their origional color, If they start to go transparent, they have cooked too long! ). add Rice Krispies : stir until evenly coated. pour into a (lightly sprayed) pan or mold of your choice. (I use two bread pans, about 14x4) press firmly into mold! remove from mold, and cool completely --. cut serve and enjoy! (I cut each pan into 8 pieces. {16 total}).