Instructions

• Line two baking sheets with parchment paper and set aside.
• Place 1/4 cup milk, 1/2 cup butter, and the entire 14 oz bag of Kraft caramels (wrappers removed, about 50) into a large, heavy‑bottomed pot—big enough to hold the caramel mixture plus 5–6 cups of cornflakes and allow room for stirring.
• Heat the pot over medium, stirring frequently until the butter and caramels are completely melted and the mixture is smooth. Reduce heat as needed to prevent scorching; do not let the mixture come to a rolling boil.
• Remove the pot from the heat. Add 5 cups cornflakes and gently fold until the flakes are evenly coated. If the mixture appears to have excess caramel and the flakes look undercoated, add up to 1 more cup of cornflakes (up to 6 cups total) and fold until evenly coated, taking care not to crush the flakes.
• Use a heaping tablespoon to scoop 1‑inch mounds of the coated cornflake mixture onto the prepared baking sheets, spacing the clusters slightly apart. You should get about 30–34 clusters.
• Let the clusters cool completely at room temperature until set; they will firm up into soft, chewy clusters as they cool.
• Store the cooled clusters in a parchment‑lined airtight container. If stacking, place parchment between layers to prevent sticking. Best when eaten within 7 days.