Ingredients for Cornflake Penuche
- 1/2 cup (1 stick) unsalted butter
- Light Brown Sugar
- 1 (12-ounce) can evaporated milk
- Corn Flakes
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How to Make Cornflake Penuche
- Grease an 8x8 inch baking pan with cooking spray. Line the pan with aluminum foil, leaving an overhang on the sides for easy removal, and spray again with cooking spray.
- In a heavy-bottomed 4-quart saucepan over medium-low heat, melt the butter completely.
- Add the granulated sugar and stir constantly with a wooden spoon until the sugar is fully dissolved and the mixture is smooth.
- Gradually add the evaporated milk, stirring continuously to prevent scorching. Maintain low heat throughout this process.
- Once the milk is incorporated, stir in the cornflakes until evenly coated.
- Remove the pan from the heat immediately. Work quickly!
- Pour the mixture into the prepared baking pan and firmly press it down evenly into the corners.
- Cover the pan loosely with waxed paper.
- Let the candy stand at room temperature in a cool, dry place for 48 hours. Do not refrigerate.
- After 48 hours, gently lift the candy from the pan using the foil overhang.
- Peel off the foil and break the candy into bite-sized pieces.
- Store the Cornflake Penuche in an airtight container at room temperature for up to 3-4 days. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
1126g
Fat
129g
Carbs
133g
