Cornflake Penuche
Indulge in the nostalgic charm of Cornflake Penuche, a no-bake treat that combines the irresistible crunch of golden cornflakes with the rich caramel-like flavor of penuche fudge. This quick and easy recipe features a luscious mixture of brown sugar, butter, and milk, simmered to perfection and infused with a splash of vanilla for added warmth. The sugary glaze coats every flake, creating bite-sized mounds of heavenly sweetness that set in just minutes. Perfect for holiday platters or afternoon snacks, these delightful treats offer a unique twist on classic fudge that’s sure to please. With only 15 minutes of prep time, Cornflake Penuche is a crowd-pleaser for busy bakers looking for simple yet stunning creations.
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Recipe Information
Ingredients
- 1.5 cups Brown sugar
- 0.5 cups Unsalted butter
- 0.25 cups Whole milk
- 1 teaspoon Vanilla extract
- 1.5 cups Powdered sugar
- 4 cups Cornflakes
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium saucepan, combine the brown sugar, unsalted butter, and whole milk. Cook over medium heat, stirring constantly, until the mixture begins to bubble and the sugar dissolves completely.
Reduce heat to low and let the mixture simmer gently for about 3 minutes, stirring occasionally.
Remove the saucepan from the heat and stir in the vanilla extract.
Slowly sift in the powdered sugar, a little at a time, whisking vigorously to ensure the mixture is smooth and free of lumps.
In a large mixing bowl, place the cornflakes. Pour the warm penuche mixture over the cornflakes and use a spatula to gently fold until all the cornflakes are evenly coated.
Spoon the coated cornflake mixture onto the prepared baking sheet in small mounds (around 2 tablespoons each), spacing them slightly apart.
Allow the Cornflake Penuche to cool completely at room temperature, about 30 minutes, or chill in the refrigerator for faster setting.
Once set, transfer the treats to an airtight container for storage. They can be kept at room temperature for up to a week.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 496.1 g | 180% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 400.5 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 270 mg | 21% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
