Rice Bubble (Krispie) Squares with Marshmallow Fluff

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Fructose free kid stuff!  (And there’s a little kid inside all of us, right?) 

 

There are some foods that just have ‘kid’ written all over them.  Some of them I can effortlessly turn up my nose at, with the excuse that I am all grown up now, and my palate has moved on to more exotic things.  Feeling rather glad of my right to use that as justification to never let such things pass my lips ever again.  (But, oh dear!  I can’t think of any examples… I must be having an immature taste buds moment!) 

 

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 Our taste buds do mature, or something though, it seems.  For instance, I used to be able to sense a speck of pepper in my food at 10 paces, and would reject the meal on those grounds, yet now I like to grind it liberally all over my plate.  I warmly welcome some spice in my life (well, food) these days.  Don’t get me started on the delights of spicy Thai curries… (this is just the wrong post for that, I think… I do promise to go on about it at length one day soon, in a separate one).

 

Anyway, Rice Bubble Squares (or Rice Krispie Squares, depending on your continent), are not one of those things that one grows out of.  And as such, it’s a fine thing to find yourself with kids under your roof, so that you have an excuse to make

them.  And then covertly sneak a piece when nobody is looking.  Or even just trim up the crooked edges when you’re cutting them.  (Those edge bits that look a bit scrappy?  They are your snack.)

 

Nowadays though, I want them to be fructose free.  Rice Bubbles actually do have some sugar in them, but it is pretty minimal as cereals go, and the amount you get in each of these squares would add up to less than 1/2 a gram of fructose, which I think is acceptable.  

 

However, traditional recipes call for melted marshmallows to be used as the glue that sticks the krispie rice bubbles together.  And I have yet to find a fructose free marshmallow on the market.  So are we stuck then?  …NO!  We can just whip up some marshmallowy glue (though mine isn’t quite as gluey as real marshmallows) and carry on…  All we need are https://www.acheterviagrafr24.com/ some egg whites, https://www.viagrasansordonnancefr.com/ some dextrose, and a few other little things for some sweet kitchen alchemy. 

 

Warning:  This isn’t one for the lunchbox though (unless you want to put it in a container and have them eat it with a spoon like my girls do).  Super delicious as it is, my version falls apart unless it’s frozen!  

 

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Fructose Free Rice Bubble (Krispie) Squares with Marshmallow Fluff
Krispie, sticky and sweet!
Print
Marshmallow Fluff
  1. 3/4 cup (125 gr) dextrose
  2. 1/2 cup (150 gr) glucose syrup
  3. 1/4 cup (65 gr) water
  4. 1/8 tsp salt
  5. 2 large egg whites (must be room temperature)
  6. 1/4 tsp cream of tartar
  7. 1 1/2 tsp vanilla
Rice Bubble Squares
  1. 2 1/4 cups (200 gr) marshmallow fluff (it's easier to weigh it!!)
  2. 1/4 cup butter (just barely melted, but not too hot)
  3. 6 cups rice bubbles (rice krispies)
Marshmallow Fluff
  1. 1. Heat dextrose, glucose syrup, water and salt in a saucepan. Heat it to 120C (240F) using a candy thermometer to measure the heat.
  2. 2. While that is heating, whip the egg whites till they have soft peaks. Make sure there is no egg yolk in with the whites, use a glass or metal bowl. And be sure that your beater/whisk attachments are very clean... even the tiniest bit of oil can stop the whites from fluffing up properly.
  3. 3. Once the syrup is the right temperature, slowly add 2 Tbsp of hot syrup to your egg whites, while beaters are running. Then s-l-o-w-l-y drizzle the rest in, beaters running the whole time (we are trying not to make scrambled eggs, so don't want to heat the whites up too fast.)
  4. 4. Keep beating until the mixture is stiff and glossy (can be up to 7 minutes)
  5. 5. Add vanilla, and then whip for another 2 minutes.
  6. 6. Use the fluff in recipes in place of marshmallows, or store in a jar in the fridge for up to 2 weeks.
Rice Bubble Squares
  1. 1. Warm the butter in the microwave for about 15 seconds (you don't want it too hot)
  2. 2. Warm the marshmallow fluff in the microwave for about 30 seconds.
  3. 3. Mix the butter and the marshmallow fluff together, till smooth.
  4. 4. Add the rice bubbles, mix till combined, and then press into a buttered 21 x 21 cm (8 x 8 inch) pan.
  5. 5. Place in freezer till set, and then cut into squares (I cut it into 16, but if you want smaller portions, you could do 25), and then store in the freezer.
Notes
  1. These don't set as firmly as the full fructose-melted-marshmallow version, so keep them in the freezer, and that way they don't fall apart when served. They do taste like the original! If my further experiments yield a non-falling-apart version, I'll update the recipe.
Adapted from Chow
Adapted from Chow
Red Hill Recipes http://www.redhillrecipes.com/
 

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