1 1/4 cups sugar
1 cup soft unsalted butter
1 pinch maldon sea salt
1 1/4 cups Campfire Mini Marshmallows
1 1/2 cups crispy rice cereal
Start by making a caramel with the sugar and splash of water. Make sure the sugar is perfectly covered with water so it won’t burn and allow it to cook to an amber color.
Once your caramel has a beautiful color, add in your butter slowly while whisking vigorously.
Lastly add in your Campfire Mini Marshmallows. I like to melt in half and leave the other half unmelted for texture.
Pour everything over your crispy rice cereal and mix until well combined.
Pour into a greased square pan or mold. Allow to set, then cut up and enjoy!
* For a more chewy texture, add in ½ cup heavy cream and an additional ⅓ cup soft butter before adding in the marshmallows.
