A Favorite Fall Recipe

Part of last weekend's Bountiful adventures included a nostalgic batch of PUFFED RICE BALLS...

I remember the delight my small-girl-heart used to experience when I would walk into our dimly lit kitchen after school and see these gooey goodies resting atop the counter on their wax paper beds. I remember them always perfectly proportioned, perfectly round, in perfect rows. A perfect sight.

Ingredients:
2 c brown sugar
1/2 c butter
1 c white corn syrup
Bring to boil...

Slowly add one can sweetened condensced milk. (Do you love the ingredients so far? I never claimed this was a health food, folks! =)

Stir to a soft ball stage or about 240 degrees. Add 1 tsp. vanilla.

Pour over 3 gallons popped corn (we use about 3/4 lb. puffed rice cereal), stiring gently.

Let cool briefly (but not too long! Mixture will harden.) Wet hands slightly with cold water and form into balls.
This little chef was a brilliant helper.

Thanks for the fun, girls!!

(I can't quite label this activity "simply sensational." Sensational, yes, and certainly not very complex, but the high temperatures and the hand work both require a bit of consentration . If you want total simplicity - stick with rice crispie treats :)