Cornflake Penuche Recipes

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PENUCHE



Penuche image

This is a delicious candy recipe of my late father's that he just loved to make. We loved it, too!

Provided by Paula

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 40m

Yield 64

Number Of Ingredients 7

2 cups brown sugar
1 cup white sugar
1 cup heavy cream
2 tablespoons light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped pecans

Steps:

  • Butter an 8x8 inch square dish.
  • In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
  • Let cool completely before cutting into squares.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 10.6 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 12.8 mg, Sugar 10 g

COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES



Cooking with kids: Chocolate cornflake cakes image

Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites

Provided by Caroline Hire - Food writer

Categories     Afternoon tea, Dessert

Time 15m

Yield Makes 12

Number Of Ingredients 4

50g butter
100g milk or dark chocolate, broken into chunks
3 tbsp golden syrup
100g cornflakes

Steps:

  • Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
  • Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
  • Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

Nutrition Facts : Calories 121 calories, Fat 6.1 grams fat, SaturatedFat 3.7 grams saturated fat, Carbohydrate 15.1 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 1.3 grams protein, Sodium 0.3 milligram of sodium

EASY CORNFLAKE TART



Easy cornflake tart image

Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 1h

Yield Serves 8-10

Number Of Ingredients 8

320g ready-rolled shortcrust pastry
plain flour, to dust
50g butter
125g golden syrup
25g light brown soft sugar
100g cornflakes
125g strawberry or raspberry jam
custard, to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
  • Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
  • Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
  • Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium

CORNFLAKE CRUST



Cornflake Crust image

A crust made from breakfast cereal.

Provided by Carol

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 8

Number Of Ingredients 3

1 ½ cups cornflakes cereal crumbs
⅓ cup white sugar
⅓ cup butter, melted

Steps:

  • Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.

Nutrition Facts : Calories 119 calories, Carbohydrate 12.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 92.4 mg, Sugar 8.9 g

NO-BAKE EASY CORN FLAKE CRUNCHIES



No-Bake Easy Corn Flake Crunchies image

I have been making these incredibly easy, sweet treats since I was a kid, and I still LOVE THEM! I don't do the add-ins 'cause I think they are great without them. One tip: try to work fairly quickly after removing from heat because the mixture gets harder to work with as it cools. Having all the ingreds. pre-measured before starting makes this a lot easier. This is a great treat

Provided by Manda

Categories     Drop Cookies

Time 15m

Yield 45 cookies

Number Of Ingredients 8

1 cup sugar
1 cup light corn syrup
1 1/3 cups creamy peanut butter or 1 1/3 cups crunchy peanut butter
1 teaspoon vanilla
4 cups corn flakes
raisins (Optional)
peanuts (Optional)
coconut (Optional)

Steps:

  • Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
  • Remove from heat.
  • Mix in peanut butter and vanilla; combine well.
  • Stir in corn flakes and desired add-ins.
  • Shape into small mounds (about 1 inch) on waxed paper to cool.

Nutrition Facts : Calories 92.7, Fat 3.9, SaturatedFat 0.8, Sodium 57.7, Carbohydrate 13.9, Fiber 0.5, Sugar 7.5, Protein 2.1

CORNFLAKE CRUNCH



Cornflake Crunch image

Chef Christina Tosi uses this snackable cornflake mixture in her Cornflake-Chocolate-Chip-Marshmallow Cookies from the "Momofuku Milk Bar" cookbook.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 5

1/2 (12-ounce) box cornflakes (about 5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter

Steps:

  • Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  • Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
  • Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

CORNFLAKE PENUCHE



Cornflake Penuche image

This is a very crispy and crunchy candy. The trick to this candy is to keep the candy in the pan, covered loosely with wax paper for 2 days before you eat it. If you try it too soon, it will be tough and chewy.

Provided by mandabears

Categories     Candy

Time 20m

Yield 1 pound

Number Of Ingredients 4

3 tablespoons butter
1 1/4 cups light brown sugar, firmly packed
1/3 cup evaporated milk
5 cups corn flakes

Steps:

  • Spray a 8x8x2 pan with cooking spray.
  • Line the pan with aluminum foil and spray again.
  • In a 4 quart saucepan over low heat, melt butter.
  • Add sugar and stir well with wooden spoon until sugar is dissolved.
  • Stir and slowly add evaporated milk.
  • Keep the heat on low and add the cornflakes.
  • Stir until well mixed.
  • Remove from heat and press into prepared pan.
  • Cover loosely with waxed paper.
  • Let stand for 48 hours in cool dry place.
  • DO NOT REFRIGERATE.
  • Turn candy out on smooth surface.
  • Remove foil.
  • Break into eating-size pieces.
  • Store in airtight container for no more that 3-4 days.

Nutrition Facts : Calories 1968.3, Fat 41.7, SaturatedFat 26, Cholesterol 115.9, Sodium 1482.3, Carbohydrate 400.1, Fiber 3.5, Sugar 281.5, Protein 15.7

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