Question Cereal Candy

This is a family favorite at Christmas - I have a bunch of them, actually. It's deceptively simple, and quite addictive.

Spray a LARGE mixing bowl with cooking spray.
Spray a 9x13 pan with cooking spray.

In the bowl, mix the following:
5C corn flakes
4C rice krispies
1C shredded coconut
1C peanuts

In a large pan, combine the following:
1 1/3 C white sugar
1 1/3 C white corn syrup
1 1/3 C cream or half-and-half

Cook the sugar/syrup on the stove-top to 245 degrees F (soft ball stage - about 120 degrees C). If you overcook it, the candy will be hard. If you undercook it, it'll be less crispy and more like a marshmallow treat.

When it's done, add 1 tsp of vanilla to the hot sugar syrup, then pour over the cereal mix in the large bowl. Mix to make sure all the cereal is coated, then press it into the greased pan. Allow to cool for a while (if you can).

These simple ingredients make a treat that I find highly addictive.

Confectioners, castor, or table sugar? I'm think table sugar but wanna be sure. Also will try subbing Karo syrup for the corn syrup.

Sounds like a civilised breakfast...

RoseBlack wrote: Confectioners, castor, or table sugar? I'm think table sugar but wanna be sure. Also will try subbing Karo syrup for the corn syrup.

Given the context, and some experience making candy, I'm going out on a limb and going to say that this calls for white table sugar.
Karo should work also... give me time to wander down the baking aisle later today and I'll have a better guess.

I was thinking table or castor really but figured better to ask than screw it up. I cook for a living but I'm not a confectioner or pastry so idk lol.

If you're cooking it to a candy stage (key words: syrup, ball), best use table sugar if not otherwise specified.

Edit: You can sometimes add confectioner's sugar to an icing that just won't set, but if it's that humid you maybe should have used a different recipe altogether.

I mainly use castor or inverted sugar in the things I make for work if I use sugar at all.

I'm assuming from that that you're wondering if you can go 'sugar free' with this?
The cereal itself may have processed (white sugar) in it...
The question on whether or not you could use castor of inverted sugar in this particular instance would probably be answered in a forum dealing with making 'candy' using them.
I'm only familiar with (vaguely) making candy and syrups with table or white sugar.

Ewww no. I was just wondering cause I like to be exact. The fun facts about sugar free stuff is either it's a carcinogen or in the case of splenda it's just a slight different form of sugar that has just as much sugar as a serving of sugar. The only reason they get away with that is the US crappy labeling laws. If something has less than 5 calories per severing it can be labeled zero call and sugar free because it doesn't contain fructose it has dextrose. Splenda has 4 calories per severing just like sugar does. So yeah..... And dextrose is hard than fructose on your body anyways. So they marked sugar to diabetics telling them it's not sugar when it is and it's worse 5han normal sugar for them. >.< /rant