Best Puffed Wheat Balls Recipes
PUFFED WHEAT BALLS
My Grandma Hunt is almost 90 years old. Whenever she comes over, she makes her famous Puffed Wheat Balls by the dozen. Her 82 grandchildren and 168 great-grandchildren all love them. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Place cereal in a large bowl; set aside. , In a heavy saucepan, bring brown sugar, corn syrup and butter to a boil. In a small bowl, 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. Wrap individually in plastic wrap if desired. Store in airtight containers.
Nutrition Facts : Calories 129 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
PUFFED WHEAT BALLS
"My Grandma Hunt is almost 90 years old," notes Lucile Proctor of Panguitch, Utah. "Whenever she comes over, she makes her famous Puffed Wheat Balls by the dozen. Her 82 grandchildren and 168 great-grandchildren all love them." From Taste of Home 1995
Provided by The Daycare Lady
Categories Candy
Time 45m
Yield 3 dozen balls, 30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 131.6, Fat 1.5, SaturatedFat 0.9, Cholesterol 4.5, Sodium 27.3, Carbohydrate 29.9, Fiber 0.2, Sugar 19.4, Protein 1.3
PUFFED WHEAT BALLS 1983
Make and share this Puffed Wheat Balls 1983 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 35m
Yield 24 balls
Number Of Ingredients 9
Steps:
- Cook sugars, molasses, cocoa powder, syrup, and water in a buttered pot.
- Allow candy thermometer to reach 300 degrees F.
- Mixture will seperate into hard, brittle threads when dropped into cold water.
- Stir in butter and vanilla.
- Remove from heat. Pour over the cereal in a large bowl.
- Stir well,coating all cereal thoroughly. Cool slightly.
- Roll into balls and set apart to cool completely.
- This can be pressed into a 13 x 9 inch pan and cut into squares.
Nutrition Facts : Calories 75.3, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.3, Sodium 6, Carbohydrate 17.9, Fiber 0.5, Sugar 10.8, Protein 0.8
PUFFED WHEAT BALLS RECIPE
Provided by KathyComfort
Number Of Ingredients 6
Steps:
- Place cereal in a large bowl; set aside. In a heavy saucepan, bring brown sugar, corn syrup and butter to a boil. In a small bowl, 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. Wrap individually in plastic wrap if desired. Store in airtight containers. Editor's Note We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Nutrition Facts 1 serving: 129 calories, 1g fat (1g saturated fat), 5mg cholesterol, 35mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 1g protein.
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