{"id":6914,"date":"2018-10-11T11:56:26","date_gmt":"2018-10-11T18:56:26","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=6914"},"modified":"2018-10-11T11:56:26","modified_gmt":"2018-10-11T18:56:26","slug":"maple-marshmallow-treats","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=6914","title":{"rendered":"Maple Marshmallow Treats"},"content":{"rendered":"

\"\"Okay, I’m not offering a stunning show of baking skills here; what I’m posting is pure comfort food, with a maple twist. I’ve always loved Krispie treats, as long as they aren’t so dry they tear your mouth up. My version has always included more butter and more marshmallows for a soft, chewy experience.<\/p>\n

These are even better, because . . . duh . . . maple!<\/p>\n

I cooked a very simple caramel-type syrup, using pure maple syrup, then stirred in marshmallows and MORE maple flavoring. Actually, in the pictured batch on this post, I was so intent on getting a photo of the maple flavoring being poured into the mixture that I jerked my hand and probably poured another tablespoon into the pan. It was wonderful, but you don’t have to use that much!<\/p>\n

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Whoops. I may have gotten a little carried away.<\/p><\/div>\n

To do this right you will need pure maple syrup. Inexpensive breakfast syrup might not set up as well. You know those maple candies I blather on about every year? The ones shaped like leaves that melt in your mouth? Those are just pure maple syrup, cooked until it turns into sugar. You can’t make that happen with fake syrup, no matter how good it tastes. It’s just a different product entirely.<\/p>\n

You’ll also want to buy maple extract or flavoring. I usually use Mapleine, but have been known to experiment with other brands. And, here’s news!!! (Can you tell I’m so, so, so<\/em> excited about this?) Nestle has just come out with maple morsels. I haven’t seen them yet (we live in the boondocks) but my friend in Florida just bought some, and I’m so jealous. I will buy them by the case as soon as I find them. Anyhow, my point here is, if you want to skip the flavoring and just stir in a bag of maple morsels, I’ll bet that would be fabulous.<\/p>\n

I cut most of the treats into traditional squares but couldn’t resist forming some into little balls, then rolling them in chopped toasted pecans. Yum.\"\"<\/p>\n

Ready? This is easy. If you have a candy thermometer, cook the mixture until it’s about 260 F. It not, just boil for 6 minutes. This isn’t as touchy as fudge or peanut brittle – just get the temperature in the ballpark and you’re good.<\/p>\n

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Maple Marshmallow Krispie Treats<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
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Ingredients<\/div>\n