Recipe for cooking quaker puffed rice balls

Desserts to Go with Coffee and Tea :: Truffles

Quaker Puffed Rice Balls

1/2 c. corn syrup
1/2 c. molasses
1 c. sugar
2 Tbsp. vinegar
2 Tbsp. butter
About 6 c. 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 puffed rice. Mix well with a spoon and, when slightly cool, form into balls.

NOTE: 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 sm. amount of syrup into very cold water. If the syrup separates into hard, brittle threads, it\s ready to be removed from the heat.

Makes approximately 10 baseball-size balls.