Easy Dessert Recipes

Puffed wheat cake is one of those easy dessert recipes that can be made and ready to eat in minutes.

Kids love it and it carries well in lunches.

I use a candy thermometer to get the syrup the right consistency.

However, the old soft ball test works for most people.
Give it a try.

Easy Puffed Wheat Cake

2/3 cup (170 ml) corn syrup
1 cup (250 ml) brown sugar
2 tablespoons (30 ml) cocoa
1 teaspoon (5 ml) vanilla
6 cups (1.5 L) puffed wheat

Melt butter in saucepan.

Add syrup, brown sugar, cocoa.

When syrup reaches soft ball stage (240º F/115ºC), remove from heat.

Add vanilla and puffed wheat and mix well.

Place in greased 9 x 13-inch (20 x 33-cm) pan and press down with spoon.
Cut in squares and you have a delicious easy dessert..

Tip:

Calorie-reduced margarine does not work in this recipe.
The syrup would not be the right consistency.
Soft Ball Test:
Drop a small amount of syrup in cold water.
If it forms a ball in water it has reached the right temperature.

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