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.
Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)
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)|
- 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)
Line 2 baking sheets with foil. Lightly spray with cooking spray. Fill medium bowl with cold water.
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.
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.
Allow clusters to set at room temperature about 30 minutes. Serve.
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.