1/2 cup of sugar
2 tablespoons of water
2 tablespoons of butter
1/4 cup of heavy cream
1/8 teaspoon of salt
3 tablespoons of butter
1 package (or 10 oz.) of marshmallows
6 cups of Rice Krispies
Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.
Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Set aside.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add the caramel and stir until thoroughly combined.
Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Or use a biscuit cutter like I did to make cute biscuit sizes.