Cremitas de Leche Light Caramel Milk Cookies Recipe - milk

Method

• Mix everything in a tall, non-stick pan (if it's too short, the milk will spill over).
• Cook on medium heat, stirring continuously.
• If you stop stirring, the milk at the bottom will cook faster and you'll end up with little chunks of hardened milk within the mixture (which may not be a bad thing, for those who like it, but it's best to let it cook as uniformly as possible).
• Use a wooden spoon to stir, if possible.
• Once you can see the bottom of the pan - not just the sides when you stir - and the mixture is thick and sticky.
• Tarn off heat and stir quickly in clockwise direction (as if beating the mixture).
• I'm not certain what this does, but that's what the recipe calls for.
• With a small spoon, spoon little balls, or little "cookies" of the mixture over wax paper and let it cool.
• If done right, you should be able to pick up the little cookies and bite into them, with a slight crunch.
• If not done right, they'll be too sticky and never dry - but then, you can eat them like sticky caramel candy, which is still delicious, so nothing goes to waste.
• Enjoy.
• :)