There you are, on the seashore or at the carnival and what do you smell but the sugary delights coming from the fudge stand? Mmmm, well, you could stop by and say hello! It’d be rude not to, really! And also, if you picked up a little Crunchy Fudge, so much the better! On the bottom is the melt-in-your-mouth, brown-sugar-sweet, and creamy penuche, while on top is the rich chocolate and crispy cornflakes to bring the namesake crunch. With Crunchy Fudge you don’t even need the seaside or the carnival; this dish brings the whimsy and the fun with it!
Ingredients
- 2 cups dark brown sugar, packed
- 1 cup half-and-half
- 1/2 teaspoon kosher salt
- 7 tablespoons unsalted butter, cut into pieces and divided
- 1 teaspoon pure vanilla extract
- 1 1/2 cups confectioners’ sugar
- 4-8 ounces bittersweet chocolate, finely chopped
- 2 cups cornflakes
- flaked sea salt, for serving
Directions
Step 1 –Line an 8-inch square pan with nonstick foil, with a 2-inch overhang on two sides.
Step 2 –In a medium, heavy-bottomed saucepan, add the brown sugar, the half-and-half, the salt, and 4 tablespoons of the butter.
Step 3 –Warm the mixture over medium heat, stirring occasionally, until the sugar melts and is no longer sandy, about 4-5 minutes.
Step 4 –Place a candy thermometer in the pan and bring the mixture to a gentle boil without stirring until the mixture reaches 235 degrees F, about 10-12 minutes.
Step 5 –Transfer the mixture to the bowl of an electric mixer and stir in the vanilla.
Step 6 –With the mixer on low speed, gradually beat the confectioners’ sugar into the mixture until it is smooth and lighter in color, about 3-4 minutes.
Step 7 –Spread the mixture into the prepared baking pan.
Step 8 –In a large bowl, microwave the chocolate and the remaining butter, stirring every 30 seconds, until melted and smooth, about 1 minute 30 seconds.
Step 9 –Add the cornflakes to the chocolate mixture and gently fold until evenly coated.
Step 10 –Spoon the chocolate mixture on top of the fudge.
Step 11 –Sprinkle the fudge with the flaked salt.
Step 12 –Refrigerate until firm, at least 30 minutes and up to 5 days.
Step 13 –Use the overhangs to lift the fudge from the pan.
Step 14 –Cut into 1-inch pieces and serve.