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Food/Recipes

Marshmallow rice krispie cakes without butter?

19 replies

KatyMac · 17/01/2013 17:43

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

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LunaticFringe · 17/01/2013 17:44

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KatyMac · 17/01/2013 17:48

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

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FeeFoo · 17/01/2013 18:04

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

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mrsvilliers · 17/01/2013 18:09

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.

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mrsvilliers · 17/01/2013 18:12

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

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AnitaBlake · 17/01/2013 18:15

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 :)

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KatyMac · 17/01/2013 18:48

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.....

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FeeFoo · 17/01/2013 20:43

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

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mrsvilliers · 17/01/2013 21:08

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.

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KatyMac · 17/01/2013 21:19

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

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werewolvesdidit · 17/01/2013 21:25

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.

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brainonastick · 17/01/2013 21:28

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

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PolterGoose · 18/01/2013 11:44

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KatyMac · 18/01/2013 13:08

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

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brainonastick · 18/01/2013 13:37

There's going to be some left to cool down? Shock Grin

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KatyMac · 18/01/2013 15:17

It's very crispy - nice but crispy

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mrsvilliers · 18/01/2013 16:57

You need tahini Wink

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ElvisIsKing · 18/01/2013 18:45

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)

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ElvisIsKing · 18/01/2013 18:48

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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