Moffitt Puffed Rice Balls
Gene Moffitt
I was making this recipe long before I was married. I usually make them around Christmas time with red and green colors - it's great for kids as there are no kernels.
2 cups sugar
2/3 cup water
1 1/2 tsp. salt
2/3 cup light corn syrup
1/2 cup butter
1/2 tsp. vanilla
18 cups puffed rice
Food coloring, if desired
Combine sugar, water, salt, corn syrup and butter in a 3 qt. casserole. Cook 4 minutes in microwave on full power until sugar is dissolved. Continue cooking in microwave or on stove top until firm ball stage (248 degrees). Remove from heat source, add vanilla and 4 drops food coloring if desired. Pour over rice and shape into balls. Makes about 30 balls.
I was making this recipe long before I was married. I usually make them around Christmas time with red and green colors - it's great for kids as there are no kernels.
2 cups sugar
2/3 cup water
1 1/2 tsp. salt
2/3 cup light corn syrup
1/2 cup butter
1/2 tsp. vanilla
18 cups puffed rice
Food coloring, if desired
Combine sugar, water, salt, corn syrup and butter in a 3 qt. casserole. Cook 4 minutes in microwave on full power until sugar is dissolved. Continue cooking in microwave or on stove top until firm ball stage (248 degrees). Remove from heat source, add vanilla and 4 drops food coloring if desired. Pour over rice and shape into balls. Makes about 30 balls.
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