Caramel Cornflake No-Bakes
Servings 2 dozen
Equipment
- Cookie sheet
- parchment paper or silicon mats
Ingredients
- ⅔ cups packed dark brown sugar
- ½ cup heavy cream
- ½ cup corn syrup (See notes below)
- 4 tablespoons butter (salted or unsalted Is fine)
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ⅛ teaspoon salt (leave out If you used salted butter)
- 5 cups cornflakes (not frosted flakes)
Instructions
- Line a cookie sheet with parchment paper or a silicon mat. These move along quickly at the end so it's best to have the pan ready.
- In a medium saucepan, add the brown sugar, cream, corn syrup, and butter.
- Bring this mixture to a boil over medium heat. Whisk it frequently. After about 5 minutes, you'll notice it will start to thicken slightly and as you stir, you'll be able to see the bottom of the pan if you scrape your spatula along it.(If you want to be precise, you can use a candy thermometer and cook until 230° but it's not necessary)
- After cooking, remove the pan from the heat and allow the bubbles to subside (about 30 seconds). Then stir in the vanilla extract, cinnamon, and salt.
- Immediately add in the cornflakes and stir with a spatula until they're fully coated.
- Use a spoon or a small cookie scoop (my favorite) to make clusters on your parchment paper. (I like to make them about the size of a golfball)
- Allow them to cool for about 30 minutes or until they can be handled without falling apart.
- Store in an airtight container for up to 5 days. If you need to stack these, it's best to put parchment paper in-between each layer so they don't stick together.
Notes
Corn syrup is my first choice for this recipe because it yields the best taste/texture. If you are opposed to using corn syrup, you can substitute honey instead. Just know that, while the recipe will work, it will have a very strong honey taste.