Puffed Wheat Balls 1983 Recipes

PUFFED WHEAT BALLS

Steps:

• Place cereal in a large bowl; set aside. , In a heavy saucepan, bring brown sugar, corn syrup and butter to a boil. In a small bowl, combine evaporated milk and sugar; add to boiling mixture. Cook until candy thermometer reads 240° (soft-ball stage). Pour over cereal and stir to coat., Shape into 2-in. balls. Wrap individually in plastic wrap if desired. Store in airtight containers.

PUFFED WHEAT BALLS

Steps:

• Place cereal in a large bowl; set aside.
• In a heavy saucepan, bring brown sugar and corn syrup to a boil. Add butter. Combine evaporated milk and sugar; add to boiling mixture. Cook until candy thermometer reads 240° (soft-ball stage). Pour over cereal and stir to coat. Shape into 2-in. balls. Yield: 2-1/2 to 3 dozen.

PUFFED WHEAT CAKE

Steps:

• Boil syrup, margerine, sugar and cocoa together.
• Pour over puffed wheat press into a 9x13 pan and refrigerate.

PUFFED WHEAT TREATS

Steps:

• Boil butter, brown sugar, molasses, and corn syrup for 5 minutes.
• Add vanilla.
• Prepare puffed wheat in a large bowl. Butter a 12x9 pan.
• Add boiling syrup to puffed wheat and stir well.
• Quickly press mix into baking dish and press down with the spoon.
• Cool, cut, and enjoy!

PUFFED WHEAT BALLS RECIPE

Steps:

• Place cereal in a large bowl; set aside. In a heavy saucepan, bring brown sugar, corn syrup and butter to a boil. In a small bowl, combine evaporated milk and sugar; add to boiling mixture. Cook until candy thermometer reads 240° (soft-ball stage). Pour over cereal and stir to coat. Shape into 2-in. balls. Wrap individually in plastic wrap if desired. Store in airtight containers. Editor's Note We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Nutrition Facts 1 serving: 129 calories, 1g fat (1g saturated fat), 5mg cholesterol, 35mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 1g protein.

PUFFED WHEAT SQUARES

Steps:

• Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.
• Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined.
• Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.