Melt the sugar in the corn syrup on the stovetop before adding peanut butter, stirring until smooth and melty.
#CORN FLAKE CANDY HOW TO#
5.Īrrange the chilled dough a minimum of 4 inches apart on parchment-lined baking sheet. How to Make Cornflake Candy: For an average-sized batch of about 12 to 18 candies, depending on your drop preference, you'll want to use one cup of corn syrup, sugar, and peanut butter. Using a rubber spatula, mix until they are. Pat the tops of the cookie dough domes flat and refrigerate for 1 hour until the dough is chilled. Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. WHAT IS IT Peanut Butter + Corn Syrup + Cornflakes Wonderful Our original Kimbles Old School Corn Flake Chewy is made from creamy peanut butter and. Using a 2 ¾ ounce ice cream scoop (or 1/3 cup measure), portion out the dough onto baking sheet. Paddle in the mini marshmallows just until incorporated. Still on low speed, paddle in the cornflake crunch, mini chocolate chips and peppermints. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt.
In a saucepan over medium heat, combine sugar, corn syrup and peanut butter and. Scrape down the sides of the bowl, add the egg and peppermint extract, and beat for 7 to 8 minutes. Using parchment paper, line a cookie sheet. Boil sugar, syrup and cream until it reaches the soft-ball stage. In a stand mixer with the paddle attachment, cream the butter and sugars medium-high for 2 to 3 minutes. Its made with the original ingredients that we found in a 1930s. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week in the fridge or freezer, it will keep for 1 month. Our Corn Flake candy is delicious, tastes like peanut butter fudge with a whimsical crunch. 4.Ĭool the cornflake crunch completely before storing or using in a recipe. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. Pour over corn flake mixture and stir very well. Bring to a boil and cover for one minute. In a saucepan combine sugar and Karo syrup. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters. In a large bowl mix together corn flakes, peanuts and set aside. Add the milk powder, sugar, and salt and toss to mix. For an average-sized batch of about 12 to 18 candies, depending on your drop preference, youll want to use one cup of corn syrup. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size.
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