Puffed Wheat Candy Recipes

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.

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!

Steps:

• Heat together in large saucepan corn syrup, brown sugar, cocoa and butter. When mixture starts to boil, add 8 cups of puffed wheat. Mix quickly to coat all the wheat. Spread on greased 9- by 13-inch pan. Cool and serve.

Steps:

• Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan.
• Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
• Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

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.

Steps:

• Boil at a full rolling boil 2 minutes butter, corn syrup, brown sugar, peanut butter or sifted cocoa. Add vanilla and honey. Remove from heat and add puffed wheat. Stir to coat puffed wheat. Put into greased 9 x 13 pan. Use buttered fingers to move cake into pan.