Now I can use you as back-up. DO IT! Yes, Yes!!!! I get it now it depends on the weight and the pot you use to cook the mixture in to get the right temp. Ask me. Go ahead. Webster's Dictionary defines "Puffed Wheat Square" as The Wikipedia entry for "Puffed Wheat Square" describes it as The page " Puffed Wheat Square " does not exist. Why is life so hard? Why do I have to do everything myself?
Apt, but it leaves a lot to interpretation. Let's try again. Puffed Wheat Square is a dessert made from puffed wheat duh coated in some kind of syrup and cut into squares really??? Or maybe I should just show you a picture. Puffed Wheat Square is lesser known than both, I'll grant you that. I am sure there are many people like myself that grew up on them.
Puffed Wheat Squares are hard to get right, and the problem is the syrup: one day you'll get a syrup that is too soft that makes for a crumbly square that doesn't hold together. The next day you'll get a syrup that is too crisp and makes the square hard and dried out. In fact, Puffed Wheat Square is hard enough to get right that My Lovely Wife, a force to be reckoned with in the kitchen for sure, had given up on them entirely.
That could mean only one thing: I would yet again have to do this myself. Because life is hard. I am an Engineer, and before I go to make something, I need to define a set of requirements.
That rigor has served me well in my career, so let's apply that process to a Puffed Wheat Square. What make a good Puffed Wheat Square? The syrup has to be the proper consistency. This is the big one. Once it has cooled, you should be able to eat the Puffed Wheat Square by pulling away one puffed wheat at a time this is, in fact, how I eat savor mine and it proves that I am a unique human being.
The syrup has to have enough give that each little puffed wheat does not split apart or crumble as you pull it away from the square itself. But, the syrup has to be hard enough that the individual puffed wheats hold together with the rest of the square.
A crumbly Puffed Wheat Square is a sad thing. The syrup can't taste grainy. The puffed wheat can't taste soggy. The square must not be overly sweet.
Some squares go overboard on the syrup. If you and your dentist are into that, then make more syrup if you must and leave me out of it. The square has to have chocolate in it. The recipe has to be reproducible. Now that we have our requirements nailed down, it is time to find a recipe. And here is where the troubles began: there is no definitive recipe for Puffed Wheat Squares.
The puffed wheat is put into a mixing bowl and the rest of the ingredients are heated in a pot on the stove until a syrup is formed. Somewhere around when the syrup starts to boil, the pot is removed from the heat, the vanilla is stirred in, and the mixture is dumped over top of the puffed wheat. Quickly mix while the syrup is still hot, and then press the mixture into a greased baking dish to cool. In search of a recipe, I found that: all the ratios of all the ingredients in all of the recipes are different all of the ingredients are always specified by volume instead of by weight.
Not such a big deal for puffed wheat or butter, but brown sugar is a notoriously variable beast since it packs like crazy. I also didn't want to be arsed to dirty a measuring cup with the ridiculously sticky syrup and then dirty a spatula scraping the syrup into the pot. Here's hoping I can make it stick together This looks dangerously delicious dangerous for my diet haha. I've never had puffed wheat squares, only rice krispie squares. This looks great.
This is a hit at our place. A few weeks back I made 3 pans to send with the guys fishing I'm like Bev, always in search for this recipe. Now it's just a click away. I love these squares. I reduce the sugar and add some marshmallows for extra gooey-ness! That's funny I just made some last weekend.
I just love your blog. I check it daily and have tried a few of the recipes with good results. Thank you so much for sharing. If you have a recipe for Lebkuchen you would like to share, I would be soooo happy. It was something I had years ago and remember it being so yummy. I made these this week and they were so good I posted pics of them and a link back here. Thanks Char How timely!
I just "inherited" a very large bag of puffed wheat. Just wondering, can I use chocolate chips instead of the cocoa? These are best puffed wheat squares that I have ever tried.
No need to try others. I stored the entire pan in an x-large ziplock bag. It was three days ago and they are still as fresh as the first day. No butter, water or even hand washing after the fact required. Mom's never stuck together but it all came from cutting back on some of that good stuff to make it gooey. I like insurance so that any recipe like this that I want to save I print and file in a ring binder just in case my computer is ornery when I want to make something.
Oh my goodness! This is awesome! I usually make my mom's old recipe fairly often and it is enjoyed by all but this, I'm not sure anyone but me will get any! I usually try quite haphazardly adding extra of all the ingredients to make mine more gooey.
No need for that with this recipe, it is gooey and so delicious! I actually didnt have vanilla bc I forgot to buy today and it was still to die for. Lol thanks sooo much. I made this today. It was pretty good! Almost as good as my fav cafe.. I only added the puffed wheat cup by cup as I like mine to be on the gooey side.
Glad I did as I only needed 8 cups of puffed wheat to get the gooey-ness we love! I made these a few days ago and they are delicious!!! I'm just wondering if they are freezable? I just made these but with Rice Puffs instead because my son can't have wheat.
They still taste great!! Hi just found this site and enjoy looking and trying the recipes.. Hope it goes well next time. Thank you for your help. I boil till the softball stage with a candy thermometer and it works every time. For some reason the printer version link is not working. Could you please check into it. Looking forward to making it. I work at superstore and puffed wheat is actually found in the cereal isle.
If you melt the butter first the other ingredients are easier to mix in. Also, I line my pan with parchment paper and then I put a piece of parchment on top when I am pressing it down. Not quite as messy! Great recipe, thanks for sharing! I love these, and my husband and I are both from large families so these were an economical treat. I found some puff wheat at the store and was immediately taken back to when I was a kid. Does Kellogg make unsweetened puffed wheat?
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Can you freeze apple cake? Can you freeze an oatmeal cake? Can you freeze a coffee cake? Can you freeze a cake frosted with cool whip? This recipe has been around longer than I have. It is one of those recipes that I never mess up. I make this for school lunches and press into muffin tins for perfect lunch-size pieces.
It never lasts long in our house. Melt butter in a saucepan over medium-low heat. Stir brown sugar, corn syrup, cocoa powder, and vanilla extract into melted butter; cook until mixture begins to bubble, 5 to 10 minutes. Remove saucepan from heat, pour butter mixture over cereal, and stir to until cereal is coated.
Spoon and press cereal mixture into muffin cups or a 9xinch casserole dish. All Rights Reserved. Easy Puffed Wheat Cake. Rating: 3. Read Reviews Add Review.
Save Pin Print Share. Gallery Easy Puffed Wheat Cake. Easy Puffed Wheat Cake lyn. Easy Puffed Wheat Cake ojsimpson. Recipe Summary test prep:. Nutrition Info.
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