No, this is not the crack recipe from Breaking Bad. Chocolate Cracknell (I have no idea how to translate and adapt the word from English) is a popular dessert that was served in British schools in the 70s. To explain in simple terms, it is caramelized cornflakes with added cocoa powder, which gives the dessert its chocolate color and flavor.
The texture of the chocolate Cracknell is soft and stretchy on the outside, a bit like butterscotch, but once you bite into it, you’re greeted with the crunch of corn flakes. It’s super easy to make with just about any ingredient you can think of, but it’s a good idea to make your own golden syrup or get some at the store.
Depending on how long you heat the golden syrup and butter mixture – the texture of the finished dish may vary. If you don’t heat enough, the cracknell will be too soft, melting at room temperature and leaving chocolate marks on your fingers. If you cook it longer than necessary, it will be too hard, reminiscent of grillage. Ironically, I liked this version the best. I’ll tell you how to make a hard Cracknell, but I’ll also give you comments on how to keep the texture softer and make it more classic and familiar.
- 200 g of golden syrup
- 100 g of butter (can be replaced by margarine, but I do not approve of this)
- 30g cocoa powder
- 120-150g cornflakes (the amount can also affect the texture, less is softer, more is firmer)
Step by Step Directions
Отмерьте нужное количество кукурузных хлопьев и поломайте их руками. Не нужно перемалывать в муку, достаточно поломать их в течении одной минуты.
Mix 200 g of golden syrup and 100 g of butter in a saucepan. Place the casserole on the fire.
Cook constantly stirring until the butter has dissolved. For a softer texture, wait until boiling. When it begins to foam, turn off the heat. Proceed to the step of adding the cocoa powder.
I keep the mass on the fire for about a couple more minutes, without stopping to stir.
Turn off the heat, and sift 30 grams of cocoa powder into the saucepan. Stir until smooth.
Add the cornflakes and stir again. This time as thoroughly as possible, so that the mass completely covers the flakes and no bare parts are left.
Line a baking sheet (or any other baking sheet) with parchment and spread out the chocolate mixture. Flatten and tamp with a spoon. The longer you keep the mixture on the fire, the more difficult it will be to physically do it, but you will succeed, I believe. Put it in the fridge for an hour.
My mold measures 29×22 cm. If you’re making a hard cracknell, the thinner your billet, the better, you just risk breaking your teeth on a thick one. In that case, I wouldn’t reduce the size of the mold. But for the soft will be enough and the form size of 20×20 cm. Yes, it will be thicker, but it’s not a problem – just cut it into smaller portions.
Take the dessert out of the fridge and cut it into portioned pieces, or if you made hard cracknel like I did, break it up: cover it with a towel or clingfilm and break it up into portioned pieces with a rolling pin.
Tip! Try replacing the cornflakes with your favorite nuts, I’m sure the result will impress you even more.
- 200 g golden syrup
- 100 g unsalted butter (can be replaced by margarine, but I do not approve of this)
- 30 g cocoa powder
- 120-150 g cornflakes (the amount can also affect texture, less is softer, more is harder)
- Break up the cornflakes with your hands.
- Mix the butter and golden syrup in a saucepan. Place on low heat. Stirring, bring to a boil.
- Turn off the heat. Sift the cocoa powder into the saucepan. Stir it in.
- Add the cornflakes. Stir until the mixture coats the flakes on all sides.
- Place in a parchment-lined mold, flatten with a spatula and press the mass down with a spatula. Place in the refrigerator for 40-60 minutes.
- Take it out of the fridge and cut it into portions.