1852. Cornflakes Brittle

This is a fun candy to make with kids. I honestly thought it would turn out better than it did, but it was enjoyable while it lasted. 

The cornflake mixture is supposed to bake to a hard brittle, hence the name. The chocolate drizzle or coating is optional, but not really.

Ingredients:

3 cups cornflakes

120g salted butter, diced

½ cup soft brown sugar, firmly packed

Method:

Preheat your oven to 350F. Grease and line a small baking tray with baking paper.

Add the cornflakes to a large heat-proof bowl and set aside. Make sure they are level cups, not heaped.

Add the butter, sugar and 1 tsp flaky sea salt to a medium pot and place over medium heat. Cook for 1-2 minutes, stirring, until the butter is melted. Bring to a simmer and simmer for a further 1-2 minutes on medium-low heat, until glossy and the sugar has dissolved. Remove from heat and pour the mixture immediately over the cornflakes. Toss together until well coated. Tip the mixture out onto the prepared baking tray and spread into an even layer (about 1.5cm thick).

Bake on the upper-middle oven rack for 10-15 minutes, until it is very golden brown and caramelized (it should be a dark amber colour similar to treacle but keep an eye on it as it can burn easily). Make sure you bake it sufficiently, otherwise the toffee won’t hold together and “snap” once cooled. Set aside to cool completely, before breaking up into pieces. I like the texture best when you keep it in the fridge (but make sure it’s in an airtight container!).

*Optional chocolate coating: Dip or drizzle the pieces of brittle in some melted, good-quality milk chocolate. Transfer to a lined tray or board, sprinkle over some flaky salt and set aside in the fridge to set. You will need about 500g chocolate to coat the whole quantity of brittle, or just 250g to drizzle.

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