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Crispy Marshmallow Balls

Crispy Marshmallow Balls

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Tammy

These are yummy. I only make them around Christmas, so they are a real treat for the whole family. They are also real easy to make. Enjoy! They can be frozen, too!

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Line trays with waxed paper. Pour rice cereal into a shallow dish or bowl.
  2. In a double boiler, combine condensed milk, margarine and caramels. Cook, stirring, over simmering water, until melted and smooth.
  3. Using tongs or two forks, dip marshmallows one at a time into caramel mixture, then roll in rice cereal. Place on waxed paper until set.
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Reviews

JAILORMOON
40
11/18/2004

I would use just 1/2 cup (one stick) of salted butter in this recipe. Hint: make a double broiler by filling one medium saucepan 1/2 full of water. Place a *slightly* smaller saucepan on top. Boil water on high or and reduce to medium when water comes to a boil. To make this a less-messy project: Open your bag of marshmallows and place them in a bowl to the right of the dbl-broiler. Place your krispies in a large bowl to the left of the broiler. Place your wax sheet to the left of the krispies, and pick the marshmallows up with a fork, dip in sauce, then roll the caramel around the marshmallow to drip off the excess, roll in krispies, and with your pointer finger, push the marshmallow off of the fork from the bottom. let it cool on the sheet then re-arrange them on a platter once they have cooled. Enjoy!

suzanne
28
10/18/2006

These were great! I took the advice of some previous reviews. I used the tooth pick idea, which worked great. And I just used about a third stick of margaring and a half can of sweetend condensed milk. I think if you omitted the margaring and the milk completely the caramel alone would be to thick. Also, next time I make these I will definitly freeze the marshmallows for an hour first. They melt quickly in the hot caramel mixture. yummy!

Paula
24
10/8/2003

I have made these for 6 years in a row now at Christmas time. Some variations I have tried as there is so much carmel left, I roll the marshallows dipped in carmel in nuts (any kind) these are a delightful variation. This carmel is great for apple dip also. I have freezed this before and it keeps for about 2 months, careful when reheating as it scorches so very easily.