Yield: 4 Servings
|1 cup||Light cream or canned evaporated milk, undiluted|
|1 cup||Light corn syrup|
|1 teaspoon||Vanilla extract|
|5 cups||Cornflakes or wheat flakes|
|2 cups||Crispy rice cereal|
|1 cup||Salted peanuts|
In medium saucepan, combine sugar, cream and corn syrup. Cook over low heat, stirring, until sugar is dissolved. Continue cooking, stirring occasionally, until syrup forms a soft ball when a little is dropped into cold water. Add vanilla.
Meanwhile, in buttered large bowl, combine cornflakes, rice cereal and peanuts, toss to mix well. Add cooked syrup, mixing thoroughly.
Refrigerate 30 minutes.
With buttered hands, form into 48 (1½ inch) balls.
Makes 4 dozen
Taken from McCall's Cookery Vol 4 1983