The other thing I’ve found is that the brand of corn syrup you use matters.
My recommendation it to bring the syrup just to a full boil and then remove it from the heat. I’ve found a lot of recipes call for a boiling time of 3-4 minutes for the syrup, but every time I’ve let it boil more than briefly we’ve ended up with rock hard puffed wheat squares.
Once the syrup comes to a boil, remove it from the heat and stir in the vanilla and puffed wheat cereal. Melt the butter, then stir in the brown sugar, corn syrup, and cocoa powder, until you have a smooth syrup.Ĭook the syrup, stirring slowly (you don’t need to whisk it vigorously, just stir to keep it from burning), just until it comes to a boil. I’ve found that cooking the syrup over medium low heat is best. The trick is to cook the syrup long enough that the squares will hold together, but not so long that the squares are hard. They will still taste good, but they are definitely better when they’re soft and chewy. Puffed wheat squares will be hard when you cook the syrup for too long before mixing it with the puffed wheat cereal. These chewy, chocolatey, puffed wheat squares are the best snack.Īnd if you’ve never tried them – you need to! Why are my puffed wheat squares hard? So if they’re not common for you – or you’ve never even heard of them – I highly recommend trying this recipe. They’re definitely common where I come from, everyone knows and loves puffed wheat squares. Because evidently they are not a common treat. There’s nothing new or different about them, this is the recipe my mom always made, and it’s amazing so I didn’t mess with it!īut I have recently found out that puffed wheat squares are not actually something everyone makes, so I decided I needed to share the recipe. I have an old fashioned treat for you today, with these tasty puffed wheat squares. Only 10 minutes to make and everyone loves them! These chewy puffed wheat squares, sometimes called puffed wheat cake, are the best snack.