250 g heavy cream, hot
125 g salted butter, cut into pieces
1 t vanilla
200 g cornflakes
Make something to put this on; brownies are recommended.
(The original recipe uses a thin layer of brownie in a 9x13.)
Cook sugar over low medium heat, gently stirring with a wooden spoon.
Once boiling, continue cooking until 245 F.
Add hot cream, stirring slowly; once incorporated, add butter.
Continue cooking until caramel reaches 250 F.
Gently fold in cornflakes.
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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