Puffed Wheat Balls Recipe
Puffed Wheat Balls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 12 cups unsweetened puffed wheat cereal
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 2 tablespoons butter
  • 1 cup evaporated milk
  • 1/3 cup sugar

Directions

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. Yield: about 2-1/2 dozen.
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.
Originally published as Puffed Wheat Balls in Taste of Home December/January 1994, p64

Nutritional Facts

1 serving: 129 calories, 1g fat (1g saturated fat), 5mg cholesterol, 35mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 1g protein.

Popular Videos

  • 12 cups unsweetened puffed wheat cereal
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 2 tablespoons butter
  • 1 cup evaporated milk
  • 1/3 cup sugar
  1. Place cereal in a large bowl; set aside.
  2. 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.
  3. Shape into 2-in. balls. Wrap individually in plastic wrap if desired. Store in airtight containers. Yield: about 2-1/2 dozen.
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.
Originally published as Puffed Wheat Balls in Taste of Home December/January 1994, p64

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