Salted rosewater and white chocolate marshmallow rice-treats

Feel like a kid again…but a classier version…

Digging into my memories from years and years ago there are a few things that stick out. One of them is my purple bicycle on which I learnt to cycle without training-wheels. One of them is being transfixed by the TV show Power Rangers that caused hours and hours of fight over who got to be the pink one. Then lastly, the greatest of all these treasures is when my mom brought out the old cast-iron pot in which she prepared the utmost delicacy of all, rice-crispy treats.

What wansn’t to love about them? Crunchy, gooey and sickly sweet, they were my anthem to the highly confused and conflicted 90s. I began to see them as some kind of rare and precious fruit as my mom refused to make them often. And when she finally did, they disappeared so quickly that i almost immediately forgot how special and delicious they really were. For most of my adult life, this obsession has followed me. A treat so delicious that it is wrong to make it more than once every five years. Don’t question the logic. Well so the circle has passed and my better-quality foodie self attempted to take on this favourite titbit. And yes, it came out sweeter, gooeyer and sicklier than ever. In short, they were nothing short of a perfect homage to a childhood favourite.

Ingredients:

400g Puffed rice cereal (about 6-7 cups)

400g Marshmallows (1 pack)

3 Tablespoons of butter

Topping:

4 Slabs white cooking chocolate

200ml Rosewater

Seasalt

Melt the butter in a big pot. Add the marshmallows and stir until gooey. Add the puffed rice cereal and mix until everything is coated. Do not cook, just mix. Take pot off the heat and pour/scrape the mixture onto a baking tray, you’ll have to work quick before it cools down. I like my treats slightly thicker, but the sizing is entirely up to you. Sprinkle lightly with the sea salt to break the sweetness and stick into the fridge.

For the topping, double boil the chocolate with the rosewater (place a glass bowl on top of a pot quarter-filled with water on a hot plate). Be careful with the rosewater as it does have quite a strong taste, so as the chocolate melts, pour in drop by drop and keep tasting to be sure it has the right flavour level. When you are happy with the taste, spread evenly over the marshmallow treats and stick into the fridge till the chocolate has hardened. Cut into squares. Store in an airtight container in the fridge, although I doubt that there’ll be anything to store…

Happy Eating! 😉

Prep time: 10 minutes

Fridge time: 15 minutes

Carla de Klerk

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21 thoughts on “Salted rosewater and white chocolate marshmallow rice-treats

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