This recipe for Crispy Rice Balls, by Brooke Blackburn, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag puffed rice 2 c. brown sugar 2 sticks margarine 1 3/4 c. Karo Syrup 1 can sweetened condensed milk
Combine brown sugar, margarine and Karo Syrup. Boil for 3 minutes in pan. Remove from heat and add sweetened condensed milk. Boil 3 additional minutes. Pour over puffed rice and mix well. Shape into balls or molds.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.