Today’s Recipe: Cornflake Fudge
Yield: 64 Bars
- 2 cups packed dark brown sugar
- 1 cup half-and-half
- ½ tsp kosher salt
- 7 Tbsp unsalted butter, cut into pieces
- 1 tsp pure vanilla extract
- 1 ½ cup confectioners' sugar
- 4 ounces bittersweet chocolate, finely chopped (½ + 1 Tbsp)
- 2 cups cornflakes
- flaked sea salt, for serving
- Place the sugar, half-and-half, salt, and 4 tablespoons butter in a medium heavy- bottomed saucepan. Warm over medium heat, stirring occasionally, until the sugar melts and is no longer sandy, 4 to 5 minutes.
- Place a candy thermometer in the pan and gently boil, without stirring, until the mixture reaches 235° F, 10 to 12 minutes.
- Meanwhile, line an 8" square pan with nonstick foil, leaving a 2" overhang on two sides.
- Transfer the mixture to the bowl of an electric mixer and stir in the vanilla. With the mixer on low speed, gradually beat in the confectioners’ sugar until the mixture is smooth and lighter in color, 3 to 4 minutes. Spread the mixture into the prepared pan.
- In a large bowl, microwave the chocolate and the remaining 3 tablespoons butter, stirring every 30 seconds, until melted and smooth. Add the cornflakes and gently fold until evenly coated. Spoon on top of the fudge, then sprinkle with flaked salt, if desired.
- Refrigerate until firm, at least 30 minutes and up to 5 days. When ready to serve, use the overhangs to lift the fudge out of the pan and cut into 1" pieces.