Does the different brands of marshmallows affect the way rkt's set?
I have tried 4 test batches now using 2 different recipes and each time with whole rice krispie and then again with half crushed krispie.
I really! Packed it down and still it's not holding it's form.
I'm making a birthday cake for 80 people, cake being a row boat. so I need the sides of the boat to be made of rkt.
The only thing I can think of is that not all marshmallows are the same?
I have made them before, but I was living in a different country then.
Help please
It takes RKT's a while to set up. I usually put them in the fridge for a little while before trying to sculpt with them. When you start forming your piece, get it as well shaped as possible, then wrap it tightly in cling wrap and let it set up for a while, overnight, if possible. It will become firm.
NOTE: I do not add butter when using RKT's for modeling and I do like to crush the rice cereal. It makes for a tighter, more firm mixture.
Eliminate or cut back on the butter. The butter keeps the treats soft. I have made RKTs in the past just to eat for dessert and added more marshmallows than called for but kept the butter amount the same. The end result was a pretty hard/crunchy RKT after it set up. So just remove the butter and you should have an easier time having your figures hold their form.
I forgot to mention, you can also mix rice cereal with candy melts for a much more firm product.
I'm with SandraSmiley & Freckles0829 on this one. Butter tastes delicious, but marshmallow & candy melts makes for the firmest strongest treats.
http://artisancakecompany.com/2014/10/how-to-sculpt-rice-krispy-treats/
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