The softness and hardness of the snowflake crisp can be controlled before pouring the milk powder in this step. If you like it hard, stir-fry for a while after the marshmallows melt. The longer the frying time, the harder the finished product will taste and the longer the frying time will take. The shorter it is, the softer the finished product will taste.

Of course, this is just one of the ways to control the degree of softness and hardness; there are two other ways: if you like it hard, you can reduce the amount of butter, or increase the amount of milk powder, if you like it softer , you can increase the amount of butter or reduce the amount of milk powder.

But my personal suggestion is that it is best to control the step of frying the marshmallows, because if there is too much butter, the marshmallows cannot be fully absorbed, and the taste will be greasy. If there is too little, the finished product will be too hard. If there is too much milk powder, the taste of the finished product will be hard, and it is difficult to stir when pouring in the melted marshmallows, and it will be difficult to wrap all the dried fruits or vegetables.