Be sure to use puffed rice instead of crisped rice. The contrasting texture of crisp brittle and chewy rice makes a surprising and unique candy.
- Portion size 35 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn large heavy saucepan, stir together sugar, corn syrup and water. Bring to boil over medium heat; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped in cold water forms soft ball that flattens when removed from water, 10 to 15 minutes.
Stir in butter and salt; boil until candy thermometer reaches 300°F (149°C), about 10 minutes. Remove from heat; stir in vanilla and baking soda. Stir in puffed rice cereal.
Immediately pour onto greased baking sheet, spreading with greased spatula. Let cool. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 28 mg
- Protein trace
- Calories 66.0
- Total fat 1 g
- Potassium 2 mg
- Cholesterol 2 mg
- Saturated fat trace
- Total carbohydrate 16 g
- Vitamin A 1.0