Caramel Cornflakes (no bake)
Caramel Cornflakes! They’re chewy, slightly crunchy, and full of sweet caramel flavor, with just a hint of vanilla and sea salt to make them extra delicious.
Equipment
- Medium Saucepan
- Parchment Paper
- Measuring Spoons
Ingredients
- 7.25 oz (205 grams) soft caramels, the individually wrapped kind links to caramel in Notes
- 2 tablespoons heavy cream can also use whole milk
- 1 and ½ teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- 2 and ¼ cups (90 grams) Cornflake cereal make sure it is unsweetened
- 1 cup dark chocolate chips or a bar cut up melted
Instructions
- Line a baking sheet or plate with parchment paper. This will be where you place your caramel clusters to set.
- Unwrap all the caramels and place them in a medium saucepan along with the heavy cream. Heat the mixture over medium heat, stirring often to prevent burning, until the caramels are fully melted and smooth.
- Once the caramel is melted, turn off the heat and stir in the vanilla extract and kosher salt until evenly combined
- Add the Cornflake cereal to the saucepan. Gently fold the cereal into the caramel mixture, ensuring all the flakes are evenly coated.
- Use a cookie scoop or a spoon to scoop out portions of the mixture. Gently pack the mixture into the scoop to make compact clusters that hold their shape. Place each cluster on the prepared parchment paper.
- Allow the clusters to cool and set completely at room temperature before dipping in chocolate.
- Once firmed up and set, melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth.
- Dip the bottoms of the caramel clusters into the melted chocolate and place them back on the parchment paper. Refrigerate briefly until the chocolate hardens, then remove from the refrigerator and store the clusters at room temperature.
Notes
I like using Werther's or Kraft soft caramels for this recipe. I like Kellogg's Cornflakes.
Storage:
Room Temperature: Store the cornflake caramel clusters in an airtight container at room temperature for up to a week.
Refrigerator: I don't recommend storing the cornflake caramels in the refrigerator they will get too hard.
Freezer: These clusters can also be frozen! Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. They’ll keep for up to 2 months. Thaw at room temperature before enjoying.
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