Salted Caramel Cornflake Cups
Anna Wainwright
A crunchy, sticky salted caramel cornflake cup filled with a silky milk chocolate ganache and a sprinkle of sea salt.
Prep Time 30 minutes mins
chilling time 1 hour hr
Course Baking, Dessert, Sweet Treat
candy thermometer
12 cup muffin pan
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
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.
Keyword chocolate, cornflakes, salted caramel
