6 oz box of puffed rice cereal 2 cups sugar 3 / 4 cup light corn syrup Water 1 / 2 cup 1 teaspoon vanilla
Place puffed rice in a bowl. Combine the remaining ingredients in a saucepan and cook until the mixture reaches the ball stage (see Note). Pour stirring constantly, the mixture over the puffed rice. Continue to stir until cereal is completely covered. Fat hands with butter mixture and roll into balls when cool. Cover with plastic wrap.
Note: The ball does the syrup 234-240 degree heat. Here is a small amount of syrup to fall into very cold water forms a soft ball flat, after having eliminated.
Here is another recipe for puffed rice ball Posted by Ann K. Gunnin Jasper's, Georgia "Thanks to the generosity of a gentleman who had a box of Quaker Puffed rice since the 1930's on eBay now I have the recipe for rice balls blown Marianne Beck (as a research that his mother used to) for Halloween. The recipe was in the back of the box and was kind enough to send me, if he lost the bid in the box. And since one good deed deserves another, here. "
Quaker puffed rice balls
1 / 2 cup corn syrup (light Karo syrup will do) 1 / 2 cup molasses 1 cup sugar 2 tablespoons vinegar 2 tablespoons butter About 6 cups crispy rice cereal
Boil syrup, molasses, sugar and vinegar until it locks into place when tested in cold water (see Note). Remove from heat, butter, let it bubble, then pour over puffed rice. Mix well with a spoon and a little cold, form into balls.
Note: This recipe refers to breaking the "hard" phase confectionery. Cook syrup to 300-310 degrees (a candy thermometer). To test, put a little syrup in cold water. When the syrup separates into hard, brittle son who are ready to be removed from the heat.
6 oz box of puffed rice cereal 2 cups sugar 3 / 4 cup light corn syrup Water 1 / 2 cup 1 teaspoon vanilla
Place puffed rice in a bowl. Combine the remaining ingredients in a saucepan and cook until the mixture reaches the ball stage (see Note). Pour stirring constantly, the mixture over the puffed rice. Continue to stir until cereal is completely covered. Fat hands with butter mixture and roll into balls when cool. Cover with plastic wrap.
Note: The ball does the syrup 234-240 degree heat. Here is a small amount of syrup to fall into very cold water forms a soft ball flat, after having eliminated.
Here is another recipe for puffed rice ball Posted by Ann K. Gunnin Jasper's, Georgia "Thanks to the generosity of a gentleman who had a box of Quaker Puffed rice since the 1930's on eBay now I have the recipe for rice balls blown Marianne Beck (as a research that his mother used to) for Halloween. The recipe was in the back of the box and was kind enough to send me, if he lost the bid in the box. And since one good deed deserves another, here. "
Quaker puffed rice balls
1 / 2 cup corn syrup (light Karo syrup will do) 1 / 2 cup molasses 1 cup sugar 2 tablespoons vinegar 2 tablespoons butter About 6 cups crispy rice cereal
Boil syrup, molasses, sugar and vinegar until it locks into place when tested in cold water (see Note). Remove from heat, butter, let it bubble, then pour over puffed rice. Mix well with a spoon and a little cold, form into balls.
Note: This recipe refers to breaking the "hard" phase confectionery. Cook syrup to 300-310 degrees (a candy thermometer). To test, put a little syrup in cold water. When the syrup separates into hard, brittle son who are ready to be removed from the heat.
* 1 / 2 cup butter * 2 cups sugar * 2 cups light corn syrup * 1 / 2 cup orange juice * 1 / 2 teaspoon salt 2 teaspoons vanilla extract * 2 packets of puffed rice cereal in a bag.
Mix all ingredients but corn and cooking hard ball stage. Pour over hot cereal and stir with a wooden spoon (very!). Work butter your hands and form into balls (quickly before it hardens) in the pan. Wrap in wax paper squares.
3 comments:
Please check the link below. Hope this helps.
Puffed rice balls
6 oz box of puffed rice cereal
2 cups sugar
3 / 4 cup light corn syrup
Water 1 / 2 cup
1 teaspoon vanilla
Place puffed rice in a bowl. Combine the remaining ingredients in a saucepan and cook until the mixture reaches the ball stage (see Note). Pour stirring constantly, the mixture over the puffed rice. Continue to stir until cereal is completely covered. Fat hands with butter mixture and roll into balls when cool. Cover with plastic wrap.
Note: The ball does the syrup 234-240 degree heat. Here is a small amount of syrup to fall into very cold water forms a soft ball flat, after having eliminated.
Here is another recipe for puffed rice ball Posted by Ann K. Gunnin Jasper's, Georgia "Thanks to the generosity of a gentleman who had a box of Quaker Puffed rice since the 1930's on eBay now I have the recipe for rice balls blown Marianne Beck (as a research that his mother used to) for Halloween. The recipe was in the back of the box and was kind enough to send me, if he lost the bid in the box. And since one good deed deserves another, here. "
Quaker puffed rice balls
1 / 2 cup corn syrup (light Karo syrup will do)
1 / 2 cup molasses
1 cup sugar
2 tablespoons vinegar
2 tablespoons butter
About 6 cups crispy rice cereal
Boil syrup, molasses, sugar and vinegar until it locks into place when tested in cold water (see Note). Remove from heat, butter, let it bubble, then pour over puffed rice. Mix well with a spoon and a little cold, form into balls.
Note: This recipe refers to breaking the "hard" phase confectionery. Cook syrup to 300-310 degrees (a candy thermometer). To test, put a little syrup in cold water. When the syrup separates into hard, brittle son who are ready to be removed from the heat.
About 10 of the size of baseballs.
Please check the link below. Hope this helps.
Puffed rice balls
6 oz box of puffed rice cereal
2 cups sugar
3 / 4 cup light corn syrup
Water 1 / 2 cup
1 teaspoon vanilla
Place puffed rice in a bowl. Combine the remaining ingredients in a saucepan and cook until the mixture reaches the ball stage (see Note). Pour stirring constantly, the mixture over the puffed rice. Continue to stir until cereal is completely covered. Fat hands with butter mixture and roll into balls when cool. Cover with plastic wrap.
Note: The ball does the syrup 234-240 degree heat. Here is a small amount of syrup to fall into very cold water forms a soft ball flat, after having eliminated.
Here is another recipe for puffed rice ball Posted by Ann K. Gunnin Jasper's, Georgia "Thanks to the generosity of a gentleman who had a box of Quaker Puffed rice since the 1930's on eBay now I have the recipe for rice balls blown Marianne Beck (as a research that his mother used to) for Halloween. The recipe was in the back of the box and was kind enough to send me, if he lost the bid in the box. And since one good deed deserves another, here. "
Quaker puffed rice balls
1 / 2 cup corn syrup (light Karo syrup will do)
1 / 2 cup molasses
1 cup sugar
2 tablespoons vinegar
2 tablespoons butter
About 6 cups crispy rice cereal
Boil syrup, molasses, sugar and vinegar until it locks into place when tested in cold water (see Note). Remove from heat, butter, let it bubble, then pour over puffed rice. Mix well with a spoon and a little cold, form into balls.
Note: This recipe refers to breaking the "hard" phase confectionery. Cook syrup to 300-310 degrees (a candy thermometer). To test, put a little syrup in cold water. When the syrup separates into hard, brittle son who are ready to be removed from the heat.
About 10 of the size of baseballs.
Puffed rice balls
* 1 / 2 cup butter
* 2 cups sugar
* 2 cups light corn syrup
* 1 / 2 cup orange juice
* 1 / 2 teaspoon salt
2 teaspoons vanilla extract
* 2 packets of puffed rice cereal in a bag.
Mix all ingredients but corn and cooking hard ball stage. Pour over hot cereal and stir with a wooden spoon (very!). Work butter your hands and form into balls (quickly before it hardens) in the pan. Wrap in wax paper squares.
Post a Comment