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Puffed Wheat Balls

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.'"
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25 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

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  1. 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 and continue cooking until a soft ball forms when liquid is dropped into cold water (240 degrees F on a candy thermometer). Pour over cereal and stir to coat. Shape into 2-in. balls.

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When I added the evaporated milk to the boiling mixture, it immediately curdled, and the whole deal was ruined at that! Lucile - if you have any advice - please share!

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