These aren’t your average rice krispy treats! These Fish Sauce Caramel Rice Krispy Treats add a splash of fish sauce to the homemade caramel sauce, turning it into something deeper, saltier, and totally unforgettable. It's an umami twist that will keep you going back for another bite!
The idea of putting fish sauce in caramel might sound wild, until you try it! I have been combining fish sauce with sweet flavors for a while now, since it brings out a hint of salty, umami flavor that really balances out anything too sweet! In these fish sauce caramel rice krispy treats, the caramel hits you with that classic buttery sweetness, and then the fish sauce sneaks in at the end with a savory depth that makes you do a double take (in the best way)!
Why You'll Love This Fish Sauce Caramel Rice Krispy Treats
- It’s fun and unexpected – A salty-savory twist takes this childhood treat to a new level.
- You don’t need any fancy equipment – Just a pot, a spatula, and a baking pan.
- The fish sauce caramel is shockingly good – It adds depth without making it taste fishy.
- No baking required – Perfect for hot days or quick dessert needs.
- Great for gifting or parties – These are easy to cut, share, and impress.
- Kid-friendly but grown-up approved – Sweet enough for little ones, interesting enough for adults.
- Customizable for any season – Change the mix-ins to fit holidays or celebrations.
Jump to:
Ingredients
For the Fish Sauce Caramel
- Granulated Sugar: To make the caramel! Make sure it melts slowly and evenly.
- Butter: Adds richness and helps the caramel emulsify.
- Heavy Cream: Brings smoothness and creaminess. Room temperature helps prevent curdling.
- Fish Sauce: Use a high-quality brand like Red Boat for deep, savory complexity.
For the Rice Krispy Treats
- Butter: Keeps things rich and enhances the marshmallow flavor.
- Large Marshmallows: The glue that binds it all! You can also use mini marshmallows.
- Puffed Rice Cereal: Stick with original Rice Krispies or try brown rice crisps for a healthier twist.
- Fish Sauce Caramel: Adds depth and balances sweetness—don’t skip it!
- Chocolate Candy Pieces + Mini Chocolate Eggs: A fun crunch and burst of chocolate, but feel free to swap based on season.
- Sprinkles: For extra color!
See recipe card for quantities.
How to Make Fish Sauce Caramel Rice Krispy Treats
Step 1: In a pot over medium heat, add granulated sugar. Stir constantly and allow the sugar to melt and caramelize. It should turn to a brown-amber color.
Step 2: Reduce the heat down to low and vigorously whisk in the butter, being careful of any splattering. Continue whisking until fully combined.
Step 3: Slowly add the heavy cream while whisking constantly until all the cream has been mixed in. Bring the caramel to a boil until it reaches 220F.
Step 4: Remove from heat and stir in Red Boat Fish Sauce. Set aside to cool.
Step 5: In a large pot, melt the butter over medium heat. Once melted, add the marshmallows and stir until fully melted.
Step 6: Add 2-3 tablespoons of the fish sauce caramel and mix until it is thoroughly combined with the marshmallows. Remove from heat and mix in the rice cereal.
Step 7: Allow the rice cereal to cool slightly before adding in chocolate pieces, chocolate eggs, and sprinkles. Mix thoroughly.
Step 8: Line a baking pan with parchment paper or coat it with non-stick cooking spray, then pour the rice krispy mixture into the pan. Press down gently to evenly distribute the rice krispy treat. 5. Allow it to set before cutting into it.
Top Tips
- Have everything prepped before you start making the caramel. Caramel moves quickly once the sugar melts, so it helps to have your butter, cream, and fish sauce measured and ready to go.
- Be patient while melting the sugar. Don’t rush it with high heat—let it gradually melt and caramelize to that rich amber color. Stir constantly and watch closely, as it can burn in seconds once it starts browning.
- Whisk with caution when adding butter and cream. The mixture will bubble up and may splatter, so use a long-handled whisk or spatula and keep your hands clear of the steam.
- Let the Rice Krispy mixture cool slightly before adding candies. If it’s too hot, chocolate pieces and sprinkles will melt into the mix instead of staying whole.
Variations & Substitutions
- Seasonal candy swaps: Use candy corn in fall, crushed peppermint at Christmas, or pastel eggs in spring.
- Make it nutty: Add chopped peanuts or almonds for added texture and richness.
- Dairy-free: Use coconut cream and plant-based butter for the caramel and treats.
Storage
Once cooled and cut, store the fish sauce caramel rice krispy treats in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy if sealed properly.
If you need them to last longer, you can refrigerate them for up to a week, though they may firm up slightly—just let them come to room temperature before serving. Freezing is not recommended, as it tends to change the texture and make them hard or soggy when thawed.
FAQs
You won’t taste it outright. It adds depth and saltiness, not fishiness. Most people won’t even guess the secret ingredient.
Absolutely. Store it in the fridge for up to a week and reheat gently before using.
The secret to homemade caramel is patience and preparation. Let the sugar melt slowly over medium heat without rushing it. This helps it caramelize evenly without burning. Also, have all your ingredients ready and measured before you begin, because once the sugar turns amber, things move quickly. Stir constantly, watch the color closely, and be careful when adding butter and cream, as the mixture can bubble up. A candy thermometer can help (aim for 220°F for a pourable caramel), but trust your eyes and nose too. It will be a rich amber color with a nutty smell when it is ready!
More Dessert Recipes to Try
- 10 Minute Microwave Flan
- Mint Chocolate Smoothie
- Coconut Pandan Dessert
- Mini Oreo Cheesecakes
- Piña Colada Chia Pudding
Fish Sauce Caramel Rice Krispy Treats
Ingredients
Fish Sauce Caramel
- 1 teaspoon fish sauce
- ¼ cup heavy cream room temperature
- 3 tablespoon butter cut up into cubes
- ½ cup granulated sugar
Rice Krispy Treats
- 1 ½ tablespoon butter
- 6 oz large marshmallows
- 4 cups of puffed rice cereal
- ¼ cup chocolate candy pieces
- ¼ cup mini chocolate eggs
- ¼ cup of sprinkles
- 2-3 tablespoon of fish sauce caramel
Instructions
To make the caramel:
- In a pot over medium heat, add granulated sugar. Stir constantly and allow the sugar to melt and caramelize. It should turn to a brown-amber color.
- Reduce the heat down to low and vigorously whisk in the butter, being careful of any splattering. Continue whisking until fully combined.
- Slowly add the heavy cream while whisking constantly until all the cream has been mixed in. Bring the caramel to a boil until it reaches 220F.
- Remove from heat and stir in Red Boat Fish Sauce. Set aside to cool.
To make the rice krispy treats:
- In a large pot, melt the butter over medium heat. Once melted, add the marshmallows and stir until fully melted.
- Add 2-3 tablespoons of the fish sauce caramel and mix until it is thoroughly combined with the marshmallows. Remove from heat and mix in the rice cereal.
- Allow the rice cereal to cool slightly before adding in chocolate pieces, chocolate eggs, and sprinkles. Mix thoroughly.
- Line a baking pan with parchment paper or coat it with non-stick cooking spray, then pour the rice krispy mixture into the pan. Press down gently to evenly distribute the rice krispy treat.
- Allow it to set before cutting into it.
Notes
- Have everything prepped before you start making the caramel. Caramel moves quickly once the sugar melts, so it helps to have your butter, cream, and fish sauce measured and ready to go.
- Be patient while melting the sugar. Don’t rush it with high heat—let it gradually melt and caramelize to that rich amber color. Stir constantly and watch closely, as it can burn in seconds once it starts browning.
- Whisk with caution when adding butter and cream. The mixture will bubble up and may splatter, so use a long-handled whisk or spatula and keep your hands clear of the steam.
- Let the Rice Krispy mixture cool slightly before adding candies. If it’s too hot, chocolate pieces and sprinkles will melt into the mix instead of staying whole.
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