Cornflake Penuche

This is a very crispy and crunchy candy. The trick to this candy is to keep the candy in the pan, covered loosely with wax paper for 2 days before you eat it. If you try it too soon, it will be tough and chewy.

• Ready In: 20 mins
• Yields: 1 pound

Ingredients

• 3  tablespoons butter
• 1 1⁄4 cups light brown sugar, firmly packed
• 1⁄3 cup evaporated milk
• 5  cups  corn flakes

Directions

1. Spray a 8x8x2 pan with cooking spray.
2. Line the pan with aluminum foil and spray again.
3. In a 4 quart saucepan over low heat, melt butter.
4. Add sugar and stir well with wooden spoon until sugar is dissolved.
5. Stir and slowly add evaporated milk.
6. Keep the heat on low and add the cornflakes.
7. Stir until well mixed.
8. Remove from heat and press into prepared pan.
9. Cover loosely with waxed paper.
10. Let stand for 48 hours in cool dry place.
11. DO NOT REFRIGERATE.
12. Turn candy out on smooth surface.
13. Remove foil.
14. Break into eating-size pieces.
15. Store in airtight container for no more that 3-4 days.