Sup fuckers, it's ya boi the fat scot comin back atcha with another cookalong. You may remember me from the thread where I deep-fried cheese and bread and pretended I was a genius.
That was pleb shit. We candy now, bois.
I'm makin' rice krispie squares, and I'm doing it my way.
Specifically, I got the idea to make rice krispie squares with the fondant filling from creme eggs instead of chocolate.
Pic related; it's my ingredients. If the place looks different compared to last time, it's because I moved to a new flat.
Evan Rivera
reddit tier humor
Alexander Gomez
Let's start with the filling: My intent is to make something similar to Cadbury Creme Egg filling, but cheaper, because I'm poor as shit.
Start by weighing out 50-60g of butter. I'm using proper butter here, though not expensive stuff.
I had an idea and thought I'd share. If'n you're not into the idea of a cookalong with a jolly fatman, hide the thread and continue posting about mcchickens and gordon ramsay.
Jace Morales
A little pre-creaming to soften up the butter before I add the syrup.
Easton Torres
Lyle's Golden Syrup. A staple of british desserts, made by refining cane sugar. It's bloody thick, and sickeningly sweet. We need a fair bit. My recipe calls for 170g.
Ryan Jenkins
Comfy cookalongs are always appreciated.
Luis Myers
I think I underestimated the syrup. Thankfully I have plenty of spoons to help with things like this.
Cat pictures are likewise well-received, friendo.
Luke Perry
I love the sweets over in the UK. Fruit Pastilles are good.
Sebastian Rodriguez
Behold, an abstract recreation of a dinosaur drowning in a tar-pit. I love the colour of the syrup.
Brody Hughes
I promise this looks better eventually. Cream together the syrup and butter until you have a single gloopy liquid.
I haven't had fruit pastilles in about 2 years. Fuck. I should get some.