Puffed Rice and Caramel Candy


The wonderful part about Puffed Rice and Caramel Candy is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Puffed Rice and Caramel Candy is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


  • 4 tablespoons unsalted butter
  • 1 cup brown sugar
  • 3/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 120 grams baking chocolate
  • Puffed Rice Cereal


  1. For the salted caramel, melt butter in a pot over medium heat.
  2. Just before butter melts, add sugar and stir with a wooden spoon until sugar dissolves.
  3. Stir constantly until the texture starts to thicken and bubble, about 3-4 minutes.
  4. Slowly whisk in the cream and continue to beat with whisk over low heat.
  5. When the caramel becomes uniform, increase the heat and beat every few minutes, for a total of 10 minutes.
  6. Turn off heat and let stand briefly before transferring caramel to a heat-resistant bowl.
  7. Let caramel cool to room temperature.
  8. Stir in vanilla extract and add salt to taste.
  9. Let cool completely.
  10. Tip: salted caramel may be stored in the refrigerator for up to a month.
  11. Melt chocolate in a double boiler.
  12. Let it cool briefly.
  13. Tip: Always work with cooled chocolate. Brush chocolate onto mold with a brush.
  14. Chill briefly in the freezer.
  15. Place caramel and puffed rice in each mold.
  16. Chill briefly in the freezer.
  17. Brush molds with more chocolate and let cool completely.
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