Tutorial Preview
Bite Sized
Watch Paul put these sweet treats together in just over a minute!
Highlights
Short of time? Learn the key learning steps in under 6 minutes!
1. Creating the crunch base
Using melted chocolate and cornflakes Paul creates the perfect crunchy base.
2. Making the mallow fluff
Adding the caramel then the home made mallow fluff, which is the highlight of this sweet treat. Watch how Paul whips up the perfect consistency.
If you need some guidance making the caramel click HERE for the Millionaire’s shortbread recipe and skip to 4:30 on Lesson 1.
3. Adding the Chocolate Topping
Paul dips the mallows into melted chocolate to create an even chocolate coating.
4. Finishing Touches
Paul now presents these delicious sweet treats to create a mouth watering display.
5. Other Ideas
Paul shares some suggestions and ideas from the recipes and learnings on this tutorial.
6. PRO Lesson
Learn how Paul would price these crunches if you were looking to retail them.
Caramel Mallow Crunches baking tutorial by Paul Bradford
These amazing caramel mallow crunch sweet treats taste every bit as good as they look. Everything, including the mallow, is home made. Once you’ve bitten through the tasty chocolate cornflakes base, you’ll get a taste of the delicious homemade caramel just as you get the soft and fluffy mallow hitting the roof of your mouth. What an amazingly delicious sweet treat, which would look great on any sweet table or just to share with friends and family.
In the following tutorial, you will learn how to…
- Create a delicious crunchy chocolate base
- Make your own delicious homemade fluffy mallow
- Dip mallow to achieve a home made look
- and lots, lots more
METHOD to create the Caramel Mallow Crunches
- Prepare the caramel by whisking 150g unsalted butter with 150g of soft brown sugar over a medium heat (use thick pan base where possible) until it’s smooth and combined. Add a 397g tin of condensed milk then mix using a wooden spoon on a slightly higher heat, until you achieve the smooth caramel look. Once ready, pour into a heat resistant dish to prevent any further cooking.
- Create the crunch base by melting 400g of milk chocolate in the microwave, then add 100g unsalted butter, reheat and mix until combined. Add 6 tablespoons of Golden Syrup then 200g of Cornflakes. Once mixed thoroughly, using a tablespoon, add to the paper cases to just over the halfway point when compressed. Put in the fridge to set.
- To create the mallow. Place a large bowl over simmering water on a medium heat, add large egg whites, 150g Caster sugar, 50g Golden syrup, half a teaspoon of salt and half a teaspoon of vanilla extract. Using a whisk (electric if you have one) whip for around 10 mins until you get a thick consistency and the mix will go to the more recognisable white colour. Once mixed, using a stand mixer with the whisk attachment mix on high speed until you achieve a stiff meringue consistency.
- Bring the crunch mix paper cases out of the fridge, remove from the paper cases. Add a teaspoon of caramel, using a large piping bag pipe on the mallow fluff creating a domed top. Melt 800g of milk chocolate then dip the mallow crutches into the chocolate then place onto a cooling rack, drizzle some white chocolate to finish the decoration. Note that Paul added some extra cornflakes and chocolate mix as an optional decoration.
Don’t forget to share your interpretations of this wonderful cake with Paul and the rest of the CakeFlix community on our Facebook group.
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