Description
Cornflake Chocolate Brittle is a delightful no-bake treat featuring crunchy cornflakes coated in a luscious mixture of buttery caramel syrup and smooth melted chocolate. This sweet and crunchy snack is easy to prepare and perfect for sharing or enjoying anytime you crave a homemade candy with a satisfying crunch.
Ingredients
Scale
Ingredients
- 2 cups cornflakes
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1/2 cup light corn syrup
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone mat to ensure easy removal of the brittle once set.
- Melt butter, corn syrup, and sugar: In a medium saucepan over medium heat, combine butter, corn syrup, and granulated sugar. Stir occasionally as the mixture heats until it comes to a simmer and the sugar dissolves, approximately 2-3 minutes.
- Boil the mixture: Bring the mixture to a boil, stirring constantly to prevent burning. Once boiling, stop stirring and allow it to cook for 3 minutes to thicken slightly.
- Add flavorings: Remove the saucepan from heat and stir in vanilla extract and a pinch of salt for enhanced flavor.
- Prepare cornflakes: Pour the cornflakes into a large mixing bowl, ready to be coated.
- Coat cornflakes with syrup: Carefully pour the hot syrup over the cornflakes and gently stir until all cornflakes are evenly coated with the sticky syrup.
- Melt chocolate: In a separate bowl, melt the semisweet chocolate chips using a microwave in short bursts or a stovetop double boiler until smooth and glossy.
- Combine chocolate and cornflakes: Pour the melted chocolate over the syrup-coated cornflakes and stir gently until the mixture is uniformly coated with chocolate.
- Spread mixture on baking sheet: Transfer the mixture onto the prepared baking sheet and press it down into an even layer for consistent thickness.
- Chill to set: Refrigerate the brittle for at least 30 minutes to allow it to firm up completely.
- Serve: Once set, break the brittle into pieces and enjoy your crunchy, chocolate-covered treat.
Notes
- Use parchment paper or a silicone baking mat for easy removal and less mess.
- Be cautious while pouring hot syrup to avoid burns.
- Microwave chocolate in 20-30 second intervals, stirring in between to prevent burning.
- Store leftovers in an airtight container at room temperature to maintain crunchiness.
- For a nutty twist, consider adding chopped nuts into the cornflake mixture before chilling.
