Description
Soft and chewy caramel clusters made with cornflakes and caramel.
Ingredients
Scale
- ¼ cup milk
- ½ cup butter
- 14 oz bag Kraft caramels (about 50 caramels, wrappers removed)
- 5 cups cornflakes (you can add up to 6 cups if needed)
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- In a large pot over medium heat, add the milk, butter, and unwrapped caramels.
- Stir often and allow everything to melt gently.
- Do not let the mixture boil.
- Once the caramel is fully melted and smooth, add 5 cups of cornflakes.
- Stir until all the flakes are well coated. If there seems to be too much caramel, add up to 1 additional cup of cornflakes.
- Scoop heaping tablespoon-sized portions onto the prepared baking sheets, forming about 30–34 clusters.
- Let the clusters cool completely at room temperature until set and chewy.
- Store in an airtight container lined with parchment paper. If stacking, place parchment between layers.
Notes
- Use a large pot so stirring is easy and the flakes don’t break too much.
- These clusters stay soft and chewy, not crunchy.
- Best enjoyed within 7 days.
- You can add a pinch of salt on top for a sweet-salty twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 110
- Sugar: 13 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: Soft and Chewy Caramel Clusters, Caramel, Cornflakes, Dessert