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Salted Caramel Cornflake Cups

Salted Caramel Cornflake Cups
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Crunchy cornflake cups filled with rich milk chocolate ganache and drizzled with a sweet and salty caramel.

Ingredients

Scale
  • 300 g caster sugar
  • 150 g cream
  • 100 g butter
  • 1 tsp sea salt
  • 150 g cornflakes
  • 150 g good quality milk chocolate
  • 150 g cream
  • flaky sea salt to finish

Instructions

  1. Lightly grease a non-stick cupcake tray with oil or butter.
  2. Place the sugar in a heavy-bottomed pot.
  3. Cook the sugar on a low to medium heat until fully melted and a rich amber color.
  4. Remove the pot from the heat.
  5. Whisk in the cream very slowly, a splash at a time, until fully incorporated.
  6. Stir in the salt and butter until the butter has melted.
  7. Return the pot to the heat.
  8. Insert a candy thermometer into the mixture.
  9. Stir regularly with a wooden spoon until the mixture reaches 116°C (240.8 °F).
  10. Have the cornflakes ready in a large heatproof bowl.
  11. Once the caramel reaches temperature, gently pour it over the cornflakes.
  12. Stir the cornflakes to completely coat them with caramel.
  13. Evenly distribute the coated cornflakes into the cupcake tray.
  14. Use the back of a spoon to firmly press and compact the cornflakes into each cup.
  15. Make a well in the center of each cup by pressing a lightly greased shot glass or small cup into it.
  16. Allow the cornflakes to cool completely.
  17. Roughly chop the milk chocolate.
  18. Place the chopped chocolate into a heatproof bowl.
  19. Heat the cream in a small pot over medium heat until piping hot but not boiling.
  20. Pour the hot cream over the chopped chocolate.
  21. Allow the mixture to sit for a few minutes.
  22. Mix with a spatula until the ganache is lovely and glossy.
  23. Allow the ganache to cool at room temperature until it begins to thicken.
  24. Place the thickened ganache into a piping bag.
  25. Pipe or spoon the ganache into each cooled cornflake cup.
  26. Place the cups into the fridge for at least an hour, or until the ganache is set.
  27. Sprinkle with flaky sea salt to finish.
  28. Serve and enjoy.

Notes

Ensure your cupcake tray is well-greased for easy removal.
Add cream to the hot caramel slowly to prevent seizing.
Use a candy thermometer for precise caramel consistency.
Finely chop chocolate for the smoothest ganache.

Find it online: https://sweetcraftrecipes.com/salted-caramel-cornflake-cups/