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.

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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)

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

  1. 1

    Line 2 baking sheets with foil. Lightly spray with cooking spray. Fill medium bowl with cold water.

  2. 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.

  3. 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.

  4. 4

    Allow clusters to set at room temperature about 30 minutes. Serve.

  5. 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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