Cakers tend to be a philosophical bunch. You’ll often catch us sitting under a tree, contemplating the state of humanity, the pillaging of Mother Earth and, more importantly, what’s the best part of a Rice Krispies square – the Krispies or the marshmallow?
When it comes to these golf balls, the marshmallow definitely reigns supreme, especially when it takes a dip in a warm pool of melted toffee, butter and sweetened condensed milk before the Krispies are added.
I brought a batch into the office last week and got glowing reviews. One woman (a non-caker, I might add), asked for the recipe. A couple of days ago, she gave me two golf balls that she had made. It gave me the warm fuzzies. That’s the power of caker cooking, folks.
½ cup sweetened condensed milk
½ cup butter or margarine
3 toffee bars (see note below!)
1 bag large marshmallows
Melt toffee bars, milk and butter in a medium sized bowl set over a saucepan of simmering water. Dip marshmallows into mixture (I used a skewer) and then roll in Rice Krispies. Put on wax paper. Once they cool off a little, you can reshape any that are a little wonky. If the dipping mixture gets too thick, add a little more condensed milk.
A note about toffee: Say goodbye to those fond childhood memories of breaking a Mackintosh toffee bar against the curb or your little brother’s head. Nestle doesn’t make them anymore. They do, however, make bags of individual candies. One 170 gram bag replaces the three bars in the recipe.
Update: Freeze your balls! I forgot to mention that some people prefer their golf balls frozen. Simply place them on a cookie sheet and put in the freezer. After they firm up, place them in a bag or container and keep them in the freezer for a refreshing treat anytime. (And, no. The cold won't shrink your balls.)
Update 2: I just made these again, only I used a bag of soft Werthers candies instead of the Mackintosh candies and they turned out great. Some people felt they tasted even better.
Source: Favourite Recipes from Skudesnes Lutheran