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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