Marshmallow rice krispie cakes without butter?

(20 Posts)
KatyMac Thu 17-Jan-13 17:43:13

I love marshmallow krispie cakes; the recipe I use is 1 packet of marshmallows (the big pink & white ones), 4oz butter, tablespoon cocoa & tonnes of rice krispies

But I'm dairy free now

So what could I replace the butter with? Vegetable oil? Olive Oil?

I don't fancy marg/spread sad

Message withdrawn at poster's request.

KatyMac Thu 17-Jan-13 17:48:36

Maybe - but the butter isn't sweet - so would syrup over sweeten it?

FeeFoo Thu 17-Jan-13 18:04:08

Coconut oil would work well, plus it has some great health benefits.

mrsvilliers Thu 17-Jan-13 18:09:20

I use tahini in flapjacks to lower the butter content, you could try it here, it'll have a bit of a nutty taste though.

mrsvilliers Thu 17-Jan-13 18:12:19

Veg oil might work, you'd need to be careful with how much though to stop it being oily. Maybe try half?

AnitaBlake Thu 17-Jan-13 18:15:36

I use block Stork Marg in all my dairy free cooking. I've used that recipe and it melts great. You have to use the stuff in the foil not the one in the tub though! It also makes great butter icing smile

KatyMac Thu 17-Jan-13 18:48:46

If I melted the marshmallows very slowly with a tablespoon of oil and add a bit at a time to get the texture right - that might work?

Marg just worries me - it's too close to plastic in chemical composition imo wink & coconut is another intolerance I'm afraid (no more Bounty sad) - I'll think about tahini.....

FeeFoo Thu 17-Jan-13 20:43:32

Canola oil or apple sauce! Believe it or not, apple sauce works as a good replacement for butter in some recipes. I hope you find something suitable, those treats sound delicious. grin

mrsvilliers Thu 17-Jan-13 21:08:54

Yes KatyMac I think that's a good idea with the oil especially if you know the texture. Apple sauce is good sometimes but not sure it binds as well, I tend to use it instead of sugar rather than butter.

KatyMac Thu 17-Jan-13 21:19:41

I have been making it for years; so I hope I'll recognise the 'right' texture....hmm

Too much butter & it goes crispy and too little & it's stringy and chewy

hmm - I'll have a play tomorrow

Dairy free is crap imo

werewolvesdidit Thu 17-Jan-13 21:25:15

I use trex in place of butter in recipes like this. It doesn't have much taste but it's the same consistency as butter.

brainonastick Thu 17-Jan-13 21:28:38

Pure margarine works fine, and doesn't have hydrogenated fats. Yum (to the Krispies, not to margarine!)

PolterGoose Fri 18-Jan-13 11:44:48

I'm not dairy free but my dsis is vegan, Pure margarine is an excellent substitute for butter and the organic version is less plasticy.

Another option is to not use cocoa and use 4oz dairy free chocolate to replace the butter.

KatyMac Fri 18-Jan-13 13:08:41

We I have made some with veg oil - about 4 tablespoons was the right texture

& it tastes lovely (while warm) - I'll let you know how it cuts when it's cold

brainonastick Fri 18-Jan-13 13:37:56

There's going to be some left to cool down? shock grin

KatyMac Fri 18-Jan-13 15:17:04

It's very crispy - nice but crispy

mrsvilliers Fri 18-Jan-13 16:57:20

You need tahini wink

ElvisIsKing Fri 18-Jan-13 18:45:12

could you use pure spread?

also, do you have a recipe? every recipe i can find for this is American so refers to cups (which I don't have a clue about)

ElvisIsKing Fri 18-Jan-13 18:48:40

ah - it's ok - just found this on the kellogs uk site

INGREDIENTS
180g Rice Krispies® Rice Krispies®
300g (about 40) regular marshmallows
45g butter or margarine
200g miniature marshmallows

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