Homemade Star Crunch

• Vegetarian
• Gluten free

• Pasta & Grains

  • 1 1/2 cups 1 1/2 ounces rice krispies

• Baking & Spices

  • 2/3 cup 3 ounces milk chocolate
  • 1 cup 7 ounces sugar
  • 1/2 tsp Diamond crystal kosher salt

• Dairy

  • 1 1/4 cup 10 ounces heavy cream

• Liquids

  • 1/2 cup 4 ounces water

Found on seriouseats.com

Description

Ingredients

• 4 ounces water (1/2 cup; 115g)
• 7 ounces sugar (1 cup; 200g)
• 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 10 ounces heavy cream (1 1/4 cup; 280g), cold
• 3 ounces milk chocolate (2/3 cup; 85g), finely chopped (see note above)
• 1 1/2 ounces Rice Krispies (1 1/2 cups; 45g)

Directions

• 1. Combine water, sugar, and salt in a 3-quart stainless steel saucier over medium-high heat. Stir occasionally until sugar dissolves and syrup is bubbling hard, about 2 minutes. Stop stirring and simmer until syrup turns pale gold, like clover honey, roughly 8 minutes. Meanwhile, measure out cream so it will be ready to add at a moments notice. 2. When syrup turns pale gold, add cream and reduce heat to medium-low. Cook, stirring constantly with a heat-resistant spatula, until the foam subsides and the boiling caramel seems more molten than foamy, about 6 minutes. Continue cooking, stirring occasionally, until caramel registers 245°F on a digital thermometer, about 5 minutes more. 3. Immediately transfer caramel to a heat-resistant bowl and allow to cool until it registers 140°F on a digital thermometer, about 40 minutes. Stir in milk chocolate until fully melted, then fold in rice. Divide into about 15 one-ounce (2-tablespoon) portions and arrange on a parchment-lined baking sheet or cutting board, then flatten into disks with the palm of your hand. Let stand at room temperature until fully set, about 1 hour, and transfer to an airtight container with a sheet of parchment between each layer. Star Crunch will keep up to a week at room temperature, or a month if refrigerated.