Desserts · By Sharon
Puffed Wheat Squares
The puffed wheat square was always popular when we were young, but not all puffed wheat squares are created equal. This recipe, from the mother of one of my grade 4 students back in the late 90s, immediately became our family favorite. Corn syrup is the key piece in creating the soft, chewy texture we love!
Ingredients
- ⅓ cup butter
- 1 cup brown or demerara sugar
- 1 tsp natural vanilla extract
- ½ cup corn syrup
- 2 tbsp cocoa
- ¼–½ tsp salt
- 4½ cups fresh puffed wheat (don't use if more than 2 months old in an already opened bag)
Method
- 1
Get puffed wheat ready by placing in a bigger glass or metal bowl (need room for stirring).
- 2
Melt butter in medium saucepan.
- 3
Add sugar, vanilla, corn syrup, cocoa and salt to the melted butter. Stir to combine.
- 4
Continue to heat the mixture, using medium heat, until bubbles begin to form, then count to 30 and remove from heat.
- 5
Pour heated mixture over the puffed wheat in your bigger bowl, and immediately stir thoroughly to coat all the puffed wheat.
- 6
Press warm mixture into a 9 × 9 inch glass or metal pan with your fingers — wet hands a bit to prevent sticking.
A note from Sharon
Tip: when serving already cooled puffed wheat squares, a quick microwave will loosen them again and enhance flavor.
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