SOFT AND CHEWY CARAMEL CLUSTERS

INGREDIENTS

• 1/4 cup milk
• 1/2 cup of butter
• 14 oz bag Kraft caramels, wrappers removed (about 50 caramels)
• 5–6 cups cornflakes

INSTRUCTIONS

• Put milk, butter and caramels into a large pot (large enough to have up to 6 cups of cornflakes in it and still be able to stir it easily) on about medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
• When the caramel is melted down and everything is well mixed, add the cornflakes. Mix well so that the flakes are all well coated.
• Scoop out spoonfuls of cornflakes onto parchment paper, or other nonstick paper.
• Allow to cool fully. As they cool, they will harden into more of a cookie.

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