Puffed Wheat Squares – part 1

I’m pretty sure my mom typed up this recipe card. My sister snuck it out of mom’s recipe box and scanned it in for me. My favourite part of this recipe is, “When bubbling remove from fire…” I wish I had a cauldron to make this recipe in. This step-by-step guide to making Puffed Wheat Squares is for my cousin Andrea and my Uncle Bill. This way they can follow the following steps and have a successful Puffed Wheat Square experience. There are a TON of photos, so I’m going to break it into two parts. Are you ready? Okay, first thing, gather your ingredients – all 6 of them.

Please turn to page 8 in Grandma’s cookbook.

You’ll need:

1/3 cup of butter
1 cup of brown sugar
1 tsp of vanilla
1/2 cup of corn syrup
2 tablespoons of cocoa
6-7 cups of puffed wheat cereal

Just an aside, this is 1/2 of a cup of corn syrup in my favourite measuring cup. It’s beaker scientist style. I love it. Mom gave it to me.

Put the butter, brown sugar, vanilla, corn syrup and cocoa in a pot on the stove like this:

Turn on the heat to medium and watch as the butter starts melting. Stir it up until it looks like this:

Try not to be distracted by Donner looking cute under the kitty mat by the window:

Try to stay focused. If you keep stirring the concoction should start bubbling and the sugar will dissolve, like this:

Uh-oh…that’s 7 photos in one post. I’d better start the second part now.

Tagged as: a family favourite, Grandma's cookbook, puffed wheat, puffed wheat cake, recipes