Ingredients for Puffed Wheat Balls 1983
- 1 cup granulated sugar
- ½ cup light brown sugar
- N/A - not found in recipe
- ⅓ cup light corn syrup
- ½ cup water
- ¼ cup unsweetened cocoa powder
- 4 tablespoons (½ stick) unsalted butter
- 1 teaspoon pure vanilla extract
- 6 cups of puffed wheat cereal
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How to Make Puffed Wheat Balls 1983
- Butter a medium-sized pot. Combine 1 cup granulated sugar, ½ cup light brown sugar, ¼ cup unsweetened cocoa powder, ⅓ cup light corn syrup, and ½ cup water in the prepared pot.
- Cook over medium heat, stirring constantly, until the mixture reaches 300°F (150°C) on a candy thermometer. This will take about 10-15 minutes.
- Remove a small amount of the mixture and drop it into a glass of ice water. If it forms hard, brittle threads, it's ready. If not, continue cooking and testing.
- Remove the pot from the heat. Stir in 4 tablespoons (½ stick) unsalted butter and 1 teaspoon pure vanilla extract.
- In a large bowl, pour the hot mixture over 6 cups of puffed wheat cereal.
- Stir vigorously until the cereal is evenly coated.
- Let the mixture cool slightly (about 5-7 minutes) until it's still warm but easy to handle.
- Using your hands (lightly oiled to prevent sticking), roll the mixture into 1-inch balls.
- Place the balls on wax paper or parchment paper to cool completely.
- For an alternative presentation, press the mixture into a greased 13x9 inch baking pan and cut into squares once cooled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
43g
Fat
1g
Carbs
5g
