This is a stingy version of the original recipe most people are looking for. After a bit of a search I have found the most used recipe is: 1/2 c butter, 1/2c corn syrup, 1cup brown sugar, 2 tsp cocoa, 2 tsp. vanilla for 8 cups of puffed wheat. As well, by rapid boiling the syrup for one minute I think most people without a candy thermometer run the risk of taking it to a hard candy stage (hence the comments about rock hard squares). Bring the syrup to boil and as soon as it hits rapid boil remove it from heat. Should work out better for most people.

Reviewed On: Nov. 3, 2009

I love chicken tortilla soup, but this one left me feeling a little blah. I think the big problem is that the ratio of chicken broth to salsa is too high. I really was wanting more flavour. I think next time I will half the chicken broth and or double the salsa and play with it. Maybe even add in some diced tomatoes. Make sure to use fresh chili powder. Also would use lime instead of lemon juice for a more authentic soup. I agree with previous reviewers - throw it all in a stock pot and leave it overnight and then shred the chicken. That process worked great.

Reviewed On: Sep. 27, 2009

I scaled this recipe up to make enough for a soup swap. It scaled up nicely - a good sign of a nicely balanced recipe. I did use diced tomatoes instead of crushed and kept the liquid from them as well and used non-condensed broth. In the end I didn't add in any water and the soup is very flavourful. I used only corn as hominy is not available in my area, but I think if I did have hominy I would use 1/2 the amounts of both or it would be overwhelmingly corny. I also used shredded rotisserie chicken meat, both white and dark meat instead of just chicken breast - fast and more flavour with the dark meat. Good recipe.

Reviewed On: Feb. 27, 2009