Quaker Puffed Rice Balls
- 1/2 cup corn syrup
- 1/2 cup molasses
- 1 cup granulated sugar
- 2 tablespoons
- 2 tablespoons butter
- About 6 cups puffed rice cereal
- Boil syrup, molasses, sugar and vinegar until it snaps when tested in cold
water (see note).
- Remove from heat, add butter, allow bubbling to die down, then pour over
- Mix well with a spoon and, when slightly cool, form into balls.
Yield: about 10 baseball-size balls
This recipe refers to the "hard crack" stage in candy making.
Cook the syrup to 300-310 degrees F (using a candy-making thermometer). To test,
drop a small amount of syrup into very cold water. If the syrup separates into
hard, brittle threads, it's ready to be removed from the heat.