I must warn you, today’s recipe has its own disclaimer: Make At Your Own Risk. This Cereal Candy recipe is a family favorite and is highly addictive. I usually only make this during the holiday season, but I do make it a couple of times.
This batch here was finished off in two days by my family, and that was with me being the cereal candy police. I rationed it out over those two days. This is a recipe my husband grew up with. His mother made it for his family. I have altered the recipe a little bit. The original recipe called for Kix cereal in it, but nobody really cared for the Kix cereal.
The other thing about this is you have to use a candy thermometer to make it. Now the temperature you cook it at will all depend on where you are located. For me, here in the Salt Lake Valley and with my candy thermometer, soft ball stage for me is 230 degrees. So you need to know what temperature soft ball is for where you live. If you under cook the candy coating the cereal will get soggy and if you over cook it it will be hard as a rock. So you gotta get it to the exact temperature for soft ball. Just be careful, because once you make this there’s no going back. You’ll want to make this all the time.
- 5 cups Cheerios
- 5 cups Rice Chex
- 6 cups Special K
- 2 cups sugar
- 3/4 cup white corn syrup
- 1/2 cup butter (It’s gotta be the real stuff)
- 1 dash salt
- 1 cup whipping cream
- 1 tsp. vanilla
- Add the cereals into a large bowl. I have a big Tupperware bowl that I use. Toss together and set aside.
- In a large sauce pan, add sugar, corn syrup, butter,and salt. Stir constantly and bring to a boil. Oce boiling, mix in the whipping cream. Now use your candy thermometer and cook to soft ball stage, stirring constantly.
- Once at soft ball stage, remove immediately from the heat and add in the vanilla.
- Stir in vanilla and pour over your cereal. The gently toss and coat the cereal. Once all coated, pour out on the large cookie sheet to cool. Then enjoy!
This is the original photo from this post. The above photo was updated in December 2017.