Recipe from Grassland employee, Todd Andrus, who baked with his Great Grandmother Reynwald whenever he visited her.
12 cups unsweetened Puffed Wheat cereal
2 cups packed brown sugar
11/2 cup dark karo syrup
2 tablespoons of unsalted Grassland butter
1 cup evaporated milk
⅓ cup granulated sugar
1 tsp cinnamon
Combine butter, brown sugar, and dark karo syrup in a saucepan and bring to a boil.
Add cinnamon, sugar, and evaporated milk to the boiling mixture.
While boiling, open Puffed Wheat Cereal and pour into a large bowl.
Once the boiling mixture has reached the ‘hardball’ phase, or 212 F, pour into large bowl of Puffed Wheat and coat.
Form the candy mixture into ball shapes, and let cool on parchment paper. (Hint: If you wet your hands every couple of balls, the mixture won’t stick to your fingers.)
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