I had lots of sweetened condensed milk in the pantry ever since I stocked up before the holidays. I wanted to use it up to clear some space, but I was surprised that the only recipes I had for sweetened condensed milk were for key lime pie and some custard tarts.
So I poked around online and mainly found recipes for frostings and little else. I found one recipe for a lemon meringue pie, but I have a recipe for that already that I’m quite happy with, and it doesn’t call for sweetened condensed milk. I also tried a butter cookie recipe but it turned out dry and not so tasty (my colleagues, who finished the batch, disagreed — but I know I can do better!).
Finally I found this recipe for cereal clusters, apparently popular in Latin America, and it was delicious. Easy to make, too — all you need is a pot on the stove, and there’s no baking involved. And it’s a good way to use leftover sweetened condensed milk because you can easily scale the recipe according to how much you have.
1 cup sugar
4 Tbsp. (2 oz.) unsalted butter
1/2 tsp. salt
1 14-oz. can sweetened condensed milk
7 cups corn flakes
Line 2 baking sheets with well buttered foil or parchment paper. Place corn flakes in a large bowl and set aside. Have a bowl of water ready for your fingers later.
In a pot over medium heat, melt the sugar until it becomes deep amber and just begins to smoke. Add butter and salt and stir with wooden spoon until completely incorporated. Remove from heat. While constantly stirring, add sweetened condensed milk and stir until completely incorporated.
Quickly pour it over the cereal and mix gently until all flakes look covered. Using a soup spoon, scoop mixture out into approximately 2 Tbsp.-sized balls. Wet or butter your fingers and lightly press the clusters together, then place them on the foil or parchment to let cool.
Allow the clusters to set at room temperature for about 30 minutes.
(I adapted this recipe from seriouseats.com.)