Why you’ll love this recipe…
Where my caramel cornflake lovers at?! These Salted Caramel Cornflake Cups are everything you could want in a bite-sized treat. A crunchy, sticky salted caramel cornflake cup filled with a silky milk chocolate ganache and finished with a sprinkle of flaky sea salt. They’re rich, indulgent and have just the right balance of sweet and salty, with a little pop of nostalgia in every bite!
I’ve kept the ganache light and velvety by using equal parts cream and milk chocolate, creating a smooth, creamy filling that perfectly balances the sweetness of the caramel. If you’re more of a dark chocolate fan, feel free to make the swap—it works beautifully and gives these little treats a richer, more intense chocolate flavour.
These Salted Caramel Cornflake Cups came to life because of how much you all LOVED my Caramel Cornflake Cake recipe. I wanted to recreate those same irresistible flavours in something that was much quicker and easier to make, without compromising on the wow factor. They’re the perfect make-ahead treat for parties, afternoon tea, edible gifts, or simply when you’re craving something a little special.
The best part? They require no fancy equipment, can be made ahead of time, and disappear incredibly quickly—so don’t be surprised if you find yourself making a double batch! I love keeping mine in the fridge, where the caramel stays deliciously chewy and the ganache sets into the most irresistible fudgy texture. Trust me, they’re even better straight from the fridge!
Recipe FAQs:
In my opinion the best chocolate to use is Whittakers Creamy Milk, alternative you can use your favourite good quality milk chocolate.
If you accidentally add too much cream at once and your sugar seizes don’t panic! Before adding the butter, place the pot back over a medium heat and continue mixing until the sugar melts. Once the sugar has melted and the caramel is smooth, continue on with the recipe.
The short answer is no. The key to getting the caramel right is heating it to 116°C (240.8 °F), when the sugar reaches soft ball stage. At this stage the sugar is concentrated enough to hold it’s shape when cooled, but will still remain perfectly chewy and pliable without becoming to hard. If you don’t heat the caramel enough it will be too runny and overly sticky, if you heat it too much the caramel will become hard when set. Candy thermometers are actually really easy to find and you can pick one up for a really affordable price, mine is just from look sharp.
Storage:
As these caramel cornflake cups are quite sticky, they are best stored in the fridge and eaten cold. Store in an airtight container in the fridge for 2-3 days.
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Salted Caramel Cornflake Cups
A crunchy, sticky salted caramel cornflake cup filled with a silky milk chocolate ganache and a sprinkle of sea salt.
Equipment
- candy thermometer
- 12 cup muffin pan
Ingredients
Caramel Cornflakes
- 300 g caster sugar
- 150 g cream
- 100 g butter
- 1 tsp sea salt
- 150 g cornflakes
Salted Milk Chocolate Ganache
- 150 g good quality milk chocolate
- 150 g cream
- flaky sea salt to finish
Instructions
Caramel Cornfalkes
- Lightly grease a non-stick cupcake tray with oil or butter (spray oil is super handy here).
- Place the sugar in a heavy-bottomed pot on a low to medium heat. Cook until the sugar has fully melted and is a rich amber colour. Try not to stir or move the sugar during this process; you can use a wooden spoon or spatula to gently pull the melted sugar into the centre if it isn’t melting evenly.
- Remove the pot from the heat and whisk in the cream, start VERY slowly at first adding a splash at a time to avoid it from seizing. It will steam up quite a lot at the beginning, so make sure to be careful. Once all the cream is incorporated, stir in the salt and butter. Once the butter has melted, return to the heat with a candy thermometer. Watch and stir regularly with a wooden spoon until the mixture reaches 116°C (240.8 °F). This may take around 15 minutes.
- Have the cornflakes ready in a large heatproof bowl. Once the caramel reaches temperature, gently pour the caramel over the cornflakes and stir to completely coat.
- Evenly distribute the cornflakes in the cupcake tray, using the back of a spoon to firmly press and compact the cornflakes into each cup. Make a well in the centre of each by pressing a shot glass or small cup into each (it helps to lightly grease the shot glass first). Allow the cornflakes to cool completely before filling with ganache.
Salted Milk Chocolate Ganache
- Roughly chop the chocolate and place it into a heatproof bowl (the finer you cut the chocolate the better).
- Heat the cream in a small pot over a medium heat until it is piping hot but not quite boiling; watch it closely, as you don’t want the cream to burn or form a skin on the top.
- Pour the hot cream over the chocolate, allow to sit for a few minutes, then mix with a spatula until it is lovely and glossy.
- Allow to cool at room temperature until it cools and begins to thicken. Place the ganache into a piping bag ready to assemble.
To Assemble
- Pipe (or spoon) the ganache into each of your cornflake cups.
- Place into the fridge for at least an hour or until the ganache is set.
- Sprinkle with sea salt, then enjoy.
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