Mom used to make this at Christmas because we liked it. Actually we like it all the time.

Bags of puffed wheat seem to measure about 24 cups, so Mom makes 1.5 times the recipe of syrup to use the whole bag of puffed wheat. Mrs. Doris Gabriel who ran the Home Bakery in Princeton gave this recipe to Mom.

Ingredients:

also shown the amounts for 24 cups of puffed wheat

1 cup butter – (1 1/2 cup – also I use hard marg.

1 cup brown sugar -( 1 1/2 cup

1 cup dark Karo syrup (or Beehive) – ( 1 1/2 cup

5 tbsp. Cocoa – ( 7 1/2 tbsp. or 8 tbsp. = or scant 1/2 cup

8 tbsp. = 1/2 cup

16 cup puffed wheat or puffed rice (now you use the whole bag = 24 cups)

Mix the butter, syrup, and cocoa together and boil about 5 min. until it forms a soft ball when dropped into cold water.

Put the 16 cups of puffed wheat in a large bowl that has been rubbed with butter or oil. Pour the boiled syrup over the puffed wheat, stirring as you do this. Spread in buttered pans. Cool and cut in small squares. The puffed wheat can be made crisper by heating in a 300 deg. oven for a few min. while the syrup is boiling.

This is a keeper.