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) Recipe
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.
2 baking sheets, foil, large heavy-bottomed pot or Dutch oven, wooden spoon
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 0g||1%|
|Total Sugars 14g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|