Directions:
- Butter a 9 x 13-inch baking pan.
- In a large saucepan, mix the Jello (dry) corn syrup and butter. Heat to boiling over medium heat, stirring constantly.
- Remove from heat; stir in cereal until evenly coated. With buttered back of spoon, spread mixture in buttered pan.
- Cover; chill until set, about 30 minutes. Use a metal pumpkin-shaped Halloween cookie cutter to cut pumpkins.
- NOTE: Although you set the candy by chilling, it keeps well at room temperature.
- ANOTHER NOTE; Mixture may be spread in a 9 x 9 x 2-inch baking pan and later cut into squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.12 Kcal (1512 kJ) | ||
| Calories from fat | 88.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.8g | 15% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 227.49mg | 9% | |
| Potassium | 0.66mg | 0% | |
| Total Carbs | 64.92g | 22% | |
| Sugars | 39.24g | 157% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 9.9mg | 55% | |
| Calcium | 494.7mg | 49% | |
| Amount Per 100 g | |||
| Calories | 388.41 Kcal (1626 kJ) | ||
| Calories from fat | 94.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.54g | 15% | |
|---|---|---|---|
| Cholesterol | 5.47mg | 2% | |
| Sodium | 244.69mg | 9% | |
| Potassium | 0.71mg | 0% | |
| Total Carbs | 69.83g | 22% | |
| Sugars | 42.21g | 157% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 6.39g | 12% | |
| Vitamin C | 23.3mg | 36% | |
| Iron | 10.6mg | 55% | |
| Calcium | 532.1mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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