Has anyone else made the rice crispy treats from Bravetart? The direction to bring the sugar up to 250F has always resulted in hard/crunchy treats. I brought it to 240F this time and the result is soft and gooey. Maybe they’ll firm up a little as they sit out. I also adjusted the 1tbls of vanilla extract to less than 50% and a splash of almond extract.
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Has anyone else made the rice crispy treats from Bravetart? The direction to bring the sugar up to 250F has always resulted in hard/crunchy treats. I brought it to 240F this time and the result is soft and gooey. Maybe they’ll firm up a little as they sit out. I also adjusted the 1tbls of vanilla extract to less than 50% and a splash of almond extract.