- 1 can (14 ounces) sweetened condensed milk
- 1 package (14 ounces) caramels
- 1 cup butter, cubed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Rice Krispies, coarsely crushed
- 1 package (16 ounces) large marshmallows
- Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla.
- Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set. Yield: 5 dozen.
Reviews forCaramel Marshmallow Treats
"I had an awful time with these! I couldn't get the caramel to adhere to the marshmallows at all - it just slid off, even as they were freezing. I let the sauce cool and it still just ran down all over the holding tray. I reread the recipe and discovered that my bag of caramels was only 11 oz, NOT the 14 called for. Another example of size reduction by a company thinking that they can get away with skimping on material and no one will notice. Thank you Kraft for wasting my time, energy, money and Christmas spirit!"
"This is a good recipe. It has been around since I was a little girl. My Grandma used to make these and now I do for my kids. The only difference is that she did not add cinnamon."
"Very cute, good & kids love them too!"
"I tried this because of the good reviews but they were sickening sweet. Did not care for them at all. The recipe is really quite expensive to make when you consider the cost of the caramels, milk and rice krispies. Would not make again."
"The combination of soft caramel, marshmallow, and rice cereal is unexpectedly delicious and these treats are super-easy to make! Wonderful!"
"I have made these several times now, co-workers can't get enough! I used a can of Dulce de Leche instead of the sweetened condensed milk and only used a stick and a half of butter. Wrapped each one in wax paper like salt water taffy, worked great. I have put them in the freezer, bring to room temperature before eating. Toppings: Gold Fish crackers in 'brownie' flavor, also in 'french toast' flavor. Put them in a food processor for crumbs. I've also used graham crackers with some coconut thrown in and a few mini chocolate chips. These are especially good roasted over an open flame :) Today I ran out of crumbs to finish off the caramel so I used some 'Great Grains' cereal with oatmeal/raisins and pecans......seriously, you could use anything to dip these in. They're just too much fun and good!"
"Made a batch of these last week and was very pleased with how they turned out. Family and company really enjoyed them, so much so, there were none left! Will definitely be making these again! I used a full teaspoon of vanilla."
"Loved these! They froze well for storage."