Today’s recipe is a family favourite that is near and dear to our hearts. My great grandmother made it, my grandmother made it, mom makes it and so do I. It is so special we’ve been trying to find the right time to share it. We were close to posting the recipe in August as it’s the perfect recipe to make in warm weather, but it was a busy month. Not wanting to delay sharing the recipe any longer, and let’s face it, puffed wheat square should be enjoyed year-round, we decided now was as good a time as any to share it.
Autumn is our favourite time of year, the colours of the turning leaves, the change in the sunlight, the crispness of the air. I could go on and on about how much we love Autumn but the two biggest reasons we love this time of year is that it’s cool enough to bake and baking competition shows start airing again on TV. During one of these shows’ competitors were asked to make cereal treats and Mom and I both realized that we’ve never seen anyone make puffed wheat square. Seemed odd, because it’s as popular as Rice Krispies square, or so we thought. After doing some research it turns out not only is puffed wheat square Canadian, but it is believed to have originated in a Candy store in Red Deer.
We were shocked! Here was this treat that has been a staple in our household, and we had no idea that it was a regional treat. Once I realized I started asking my friends from eastern Canada if they grew up with puffed wheat square and they hadn’t heard of it until they moved out west. Really it is such a shame that it isn’t more well known, I think we may have to rectify this travesty, everyone should know about puffed wheat square so be sure to share this post with someone who might not know about it.
Now, typically Mom and I aren’t ones to boast, but we think that this has to be the best puffed wheat square recipe we have ever had. It is super fudgy and chocolatey and brings back many memories for the both of us. Mom thinks it might be her favourite treat. For myself, although I love this recipe now, it was not my favourite as a kid. I preferred the sweetness of Rice Krispies square over the richness of puffed wheat. As I grew older, I grew fonder and fonder of the treat, and it’s now in first place. If made right this square should be soft enough to be pulled apart, but firm enough to stick together. One thing is for certain, it takes some practice, but even if it’s too soft, or too tough. It always tastes good.
It is also very versatile treat to make. About 10 years ago wedding cakes that were not made of cake were beginning to grow in popularity like donut, cheeseburger and Rice Krispy wedding cakes. Mom had read an article in the paper and thought that puffed wheat square would make a perfect cake. With my university graduation just around the corner she had planned to make a puffed wheat square cake. Then a few days later, well before my graduation party my Uncle called her up to see if she could make a puffed wheat and Rice Krispie square cake for his wedding. Great minds think alike, so Mom and I ended up making a wedding cake instead of a graduation cake and it turned out wonderful. Years later when his daughter, was having her first grandchild we made a football out of puffed wheat for the baby shower, a year or two later we made a cake for Father’s day. Be sure to check out the gallery to see how they all turned out below.
If you don’t get it right the first time you make this recipe don’t let it stop you, once you have perfected it friends and family will beg you to make it for them. You never know, you might end up making a puffed wheat cake for a special occasion. We hope your family enjoys this recipe as much as ours, be sure to let us know if you make it, we would love to hear from you.
½ cup salted butter
½ cup corn syrup
1 cup lightly packed brown sugar
5 tbsp cocoa powder
2 tsp vanilla extract
8 cups puffed wheat square
Spray a large bowl with oil to prevent the candy from sticking. Measure 8 cups of puffed wheat into the bowl, set aside.
In a small saucepan combine butter, corn syrup, brown sugar and cocoa powder.
Place on medium heat, stirring occasionally until the butter has melted and everything is combined.
Bring the candy to a roiling boil for 3 minutes. Remove from heat, add vanilla extract. Please note when you add the extract the candy will boil faster for a moment until incorporated.
Spray your spatula with oil and poor the candy over the puffed wheat.
Stir until the puffed wheat is evenly coated. The candy will settle at the bottom of the bowl so make sure you scrape the bottom while stirring. You don’t want to leave that candy goodness behind.
Spray a dish of your choice before pouring the mixture in. Using the spatula press the mixture evenly into your dish. Make sure not to press too hard or your square will become dense.
If you find it easier to use your hands wet them slightly with water before pressing down to prevent the candy from sticking to your hand. Be careful when you do this as the candy will be hot.
Allow the square to cool completely. Run a butter knife along the edges to loosen then flip the square onto a cutting board into your preferred size. Enjoy!
Puffed Wheat Square
Ingredients
- ½ cup salted butter
- ½ cup corn syrup
- 1 cup lightly packed brown sugar
- 5 tbsp cocoa powder
- 2 tsp vanilla extract
- 8 cups puffed wheat
Instructions
- Spray a large bowl with oil to prevent the candy from sticking. Measure 8 cups of puffed wheat into the bowl, set aside.
- In a small saucepan combine butter, corn syrup, brown sugar and cocoa powder.
- Place on medium heat, stirring occasionally until the butter has melted and everything is combined.
- Bring the candy to a roiling boil for 3 minutes. Remove from heat, add vanilla extract. Please note when you add the extract the candy will boil faster for a moment until incorporated.
- Spray your spatula with oil and poor the candy over the puffed wheat.
- Stir until the puffed wheat is evenly coated. The candy will settle at the bottom of the bowl so make sure you scrape the bottom while stirring. You don't want to leave that candy goodness behind.
- Spray a dish of your choice before pouring the mixture in. Using the spatula press the mixture evenly into your dish. Make sure not to press too hard or your square will become dense. If you find it easier to use your hands wet them slightly with water before pressing down to prevent the candy from sticking to your hand. Be careful when you do this as the candy will be hot.
- Allow the square to cool completely. Run a butter knife along the edges to loosen then flip the square onto a cutting board into your preferred size. Enjoy!
