Glazed Puffed Wheat Balls
Recipe from Grassland employee, Todd Andrus, who baked with his Great Grandmother Reynwald whenever he visited her.
Materials
- 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
Instructions
- 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.)
Notes
