CORN FLAKE CANDY
Make and share this Corn Flake Candy recipe from Food.com.
Provided by Damar12
Categories Candy
Time 15m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl; mix together corn flakes, peanuts and set aside.
- In a saucepan; combine sugar and Karo syrup.
- Bring to a boil and cover for one minute.
- Set aside for one minute.
- Stir in peanut butter and vanilla.
- Pour over corn flake mixture and stir very well.
- Drop by spoonfuls onto wax paper.
- Let cool.
Nutrition Facts : Calories 88, Fat 3.6, SaturatedFat 0.6, Sodium 44.5, Carbohydrate 13.4, Fiber 0.6, Sugar 6.9, Protein 2
FAST AND EASY CORN FLAKE CANDY
this recipe is super simple to make and only uses one pan. I almost have to double my batch just to keep some around for more than a day. the peanut butter mixture is almost like a taffy. very tasty all on its own.
Provided by chefjess819
Categories Candy
Time 10m
Yield 24 pieces
Number Of Ingredients 4
Steps:
- Combine sugar and corn syrup in a dutch oven.
- Bring to a boil.
- Remove from heat.
- Stir in peanut butter.
- Add corn flakes and stir until all are coated with syrup mixture.
- Drop by tablespoon onto waxed paper.
- *you can add 1 tsp of vanilla for a slightly different flavor.
- *or you can spread the mix out into a 13 x 9 dish and cut into squares.
CHOCOLATE CORN FLAKES
Provided by Food Network
Categories dessert
Time 30m
Yield About 6 dozen pieces
Number Of Ingredients 2
Steps:
- Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat.
- Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
- If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.
- Store in an airtight container in a cool, dry area for up to 2 weeks.
- How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
PEANUT BUTTER CORNFLAKE BARS
Peanut butter cornflake bars were one of my favorite treats when I was a little girl. If you like chocolate, I have a friend who spreads 1 cup of melted chocolate chips over the top. Let the chocolate set before cutting into the bars. -Laura Campbell, Lisbon, Maine
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.
Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
FROSTED CORN FLAKE CEREAL CLUSTERS
It couldn't get any easier. No bake, peanut butter taste!
Provided by Colleen J
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 3
Steps:
- In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
- Drop onto wax paper lined cookie sheet and chill. Enjoy!
Nutrition Facts : Calories 219.7 calories, Carbohydrate 16.2 g, Fat 14.9 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 5.8 g, Sodium 134.4 mg, Sugar 12.3 g
CORNFLAKE CANDY
This has been a longtime family favorite. Very easy to make and a great choice for peanut butter lovers. The lighter you press the mixture into the pan, the more tender the candy will be.
Provided by Susan Hignight
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 54
Number Of Ingredients 7
Steps:
- Combine white sugar, brown sugar, and corn syrup in a microwave-safe glass or ceramic bowl and heat until sugars have dissolved, about 1 minute. Stir in peanut butter. Place the cornflakes and peanuts into a large bowl and stir in syrup mixture, mixing well.
- Spray a 9x13 inch pan with cooking spray. Lightly press the corn flake mixture into the pan. Melt the butterscotch chips in the same microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or butterscotch will scorch. Spread over the cornflake mixture. Allow candy to cool, then cut into 1x2 inch bars.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 16.4 g, Fat 5.4 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 76.8 mg, Sugar 10 g
CHOCOLATE CORN FLAKE CANDY
Make and share this Chocolate Corn Flake Candy recipe from Food.com.
Provided by Damar12
Categories Candy
Time 20m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate in top of double boiler over hot water.
- Mix corn flakes and nuts in a large bowl.
- Pour melted chocolate over this mixture.
- Stir until well coated.
- Drop by teaspoon full onto wax paper.
- Can also be put into candy cups.
Nutrition Facts : Calories 89.5, Fat 8.2, SaturatedFat 3.4, Sodium 23.4, Carbohydrate 6, Fiber 2, Sugar 0.6, Protein 2
CORN FLAKE PEANUT BUTTER CANDY
Make and share this Corn Flake Peanut Butter Candy recipe from Food.com.
Provided by OU Amy Miller
Categories Candy
Time 15m
Yield 24-36 pieces, 24-36 serving(s)
Number Of Ingredients 4
Steps:
- Bring sugar and syrup to a boil. Remove from heat and add peanut butter,stir until well blended. Pour peanut butter mixture over cornflakes in a large bowl. Stir lightly until cornflakes are well coated. Spoon out onto wax paper and let cool.
Nutrition Facts : Calories 268.8, Fat 10.9, SaturatedFat 2.2, Sodium 179.4, Carbohydrate 41.2, Fiber 1.5, Sugar 21.2, Protein 6
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