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 degrees F, pour into large bowl of Puffed Wheat and coat.
Form the candy mixture into ball shapes. Let cool on parchment paper. (Hint: If you wet your hands often, the mixture won’t stick to your fingers.) Set aside.
Place the chocolate chips into the microwave for 30 seconds. Remove the bowl from the microwave and stir the chocolate. Place the bowl back into the microwave for another 30 seconds on high power. Continue above steps until the chocolate is fully melted. Dip balls into chocolate while still hot. Add sprinkles, and set on parchment paper to cool.
Repeat above steps with white chocolate.
