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Salted Caramel Cornflake Cups

Salted Caramel Cornflake Cups
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Crispy cornflake cups filled with luscious homemade salted caramel and topped with a rich milk chocolate ganache.

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 caster sugar in a heavy-bottomed pot.
  3. Cook the sugar over a low to medium heat.
  4. Do not stir the sugar.
  5. Cook until the sugar has fully melted and is a rich amber colour.
  6. If needed, gently pull melted sugar into the centre with a wooden spoon.
  7. Remove the pot from the heat.
  8. Slowly whisk in 150 g cream, a splash at a time.
  9. Stir in the 1 tsp sea salt and 100 g butter.
  10. Stir until the butter has melted.
  11. Return the pot to the heat.
  12. Insert a candy thermometer into the caramel.
  13. Watch and stir regularly with a wooden spoon.
  14. Cook until the mixture reaches 116°C (240.8 °F).
  15. Have the 150 g cornflakes ready in a large heatproof bowl.
  16. Once the caramel reaches temperature, gently pour it over the cornflakes.
  17. Stir to completely coat the cornflakes.
  18. Evenly distribute the cornflakes into the cupcake tray.
  19. Use the back of a spoon to firmly press and compact the cornflakes into each cup.
  20. Make a well in the centre of each cup by pressing a lightly greased shot glass or small cup into it.
  21. Allow the cornflake cups to cool completely.
  22. Roughly chop the 150 g good quality milk chocolate.
  23. Place the chopped chocolate into a heatproof bowl.
  24. Heat the remaining 150 g cream in a small pot over a medium heat.
  25. Heat until the cream is piping hot but not boiling.
  26. Watch closely to prevent burning or skin formation.
  27. Pour the hot cream over the chopped chocolate.
  28. Allow to sit for a few minutes.
  29. Mix with a spatula until the ganache is smooth and glossy.
  30. Allow the ganache to cool at room temperature until it begins to thicken.
  31. Place the thickened ganache into a piping bag.
  32. Pipe or spoon the ganache into each cornflake cup.
  33. Place the cups into the fridge for at least one hour.
  34. Chill until the ganache is set.
  35. Sprinkle with flaky sea salt to finish.
  36. Enjoy your Salted Caramel Cornflake Cups.

Notes

Use a candy thermometer for accurate caramel temperature.
Chop chocolate finely for a smoother ganache.
Ensure cornflake cups are fully cooled before filling.
Store in an airtight container in the fridge.

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