Ingredients6 items
- 2 cups sugar
- Whipping cream (room temperature)
- Unsalted butter (about 200g)
- Vanilla extract
- Sea salt (1/2 teaspoon)
- 500g thin cornflakes
Instructions
1
Combine 2 cups of sugar and heat without high flame.
2
Once the sugar starts to melt, stir with a spatula until it dissolves completely. If it still has lumps, continue stirring until it's smooth.
3
Add whipping cream (room temperature) and mix well.
4
Remove from heat and add unsalted butter (about 200g).
5
Add vanilla extract and sea salt (1/2 teaspoon), reducing the amount of salt if using salted butter.
6
Decide on the thickness of cornflakes you prefer. Extra sweet? Increase sugar; less sweet? Increase cornflakes.
7
Use 500g thin cornflakes for this recipe.
8
Spread the mixture evenly onto a baking tray and bake in an oven preheated to 170C for about 5 minutes.
9
Break into pieces while still warm. This gives it a crunchy texture and longer shelf life.
10
Let it cool down completely before storing.