Caramel Cornflake Crunch

300 g sugar
1 C heavy cream, hot
1/2 C butter, room temp
1 t vanilla

1/2 t salt
200 g cornflakes

Make something to put this on; brownies are recommended.
(The original recipe uses a thin layer of brownie in a 9x13.)

In a small pot, make 1/4 C into a dry caramel over low heat.

Continue adding sugar to the center of the caramel.

Once all caramel is at 245, add hot cream.

Once incorporated, add butter one pat at a time.
Continue cooking until caramel reaches 250 F.
In a large bowl, pour over cornflakes and fold together.
Spread on top of brownies, or whatever you're doing with this.
Let set 30 mins, then refrigerate at least 2 hours.
Slice with a hot knife.

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