Ingredients & Directions
3 tablespoons unsalted butter
12 cups miniature marshmallows
9 cups crisp puffed-rice cereal
¾ teaspoon salt
1 tablespoon orange zest, grated
yellow food coloring
red food coloring
1 tablespoon lemon zest
Lightly coat a 5”x9” loaf pan with cooking spray.
In a large saucepan, melt 3 tablespoons unsalted butter over medium heat. Add 4 cups miniature marshmallows and ¼ teaspoon salt. Stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
Rinse saucepan and repeat twice. For second batch, add 1 tablespoon grated orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. For third batch, add 1 tablespoon grated lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
Let set for 2 hours, or overnight. Run a small knife around the edges of the pan and invert the loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
Using your hands, gently mold each treat into a candy-corn shape. To store, arrange treats in a single layer on parchment-lined baking sheets, wrap tightly in plastic and keep at room temperature for up to 3 days.
Yields: 20 treats
Recipe adapted from Everyday Food