Puffed Rice Candy

Think Rice Krispies Treats met old-fashioned candy making, and you’ve got this crispy, sweet confection that disappears faster than you can cut it into squares.

The secret is cooking the sugar syrup to the soft ball stage, which creates a glossy, chewy coating that clings to every puffed grain without turning rock-hard.

A touch of vinegar keeps the sugar from crystallizing, giving you smooth, professional results every time.

Kitchen Tips

• Test with cold water: Drop a spoonful of hot syrup into cold water. If it forms a soft ball you can flatten, it’s ready. No candy thermometer needed.
• Work fast after cooking: The syrup thickens quickly as it cools. Mix it with the puffed rice immediately for even coating.
• Press firmly into the pan: Use buttered hands or waxed paper to pack the mixture tight so bars hold together when cut.