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Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)
Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels.
About This Recipe
| Yield: | Makes 36 clusters |
| Active time: | 30 minutes |
| Total time: | 1 hour |
| Special equipment: | 2 baking sheets, foil, large heavy-bottomed pot or Dutch oven, wooden spoon |
| This recipe appears in: | Weekend Baking Project: Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters) Dulces: Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters) |
Ingredients
- Cooking spray
- 1 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 teaspoon salt
- 7 cups Corn Flakes (from an 18-ounce box)
Procedures
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1
Line 2 baking sheets with foil. Lightly spray with cooking spray. Fill medium bowl with cold water.
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2
Melt sugar in large heavy-bottomed pot or Dutch oven over medium heat until it becomes deep amber and just begins to smoke, about 8 minutes. Add butter and salt, and stir with wooden spoon until completely incorporated. While constantly stirring, add sweetened condensed milk. Stir until completely incorporated, then remove from heat.
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3
Stir in cornflakes. With a soup spoon, scoop mixture out into approximately 2-tablespoon-sized balls. Dampen fingers and lightly press clusters together. Dip hands in water whenever they become sticky.
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4
Allow clusters to set at room temperature about 30 minutes. Serve.
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5
Leftovers may be stored for up to 3 days in an airtight container at room temperature or refrigerated. They will stick to each other if clumped.
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