Prepare Baking Sheets: Line 2 baking sheets with parchment paper and set aside. This preparation is essential to prevent the caramel clusters from sticking and makes for easy cleanup afterward.

Melt Caramel Mixture: In a large pot over medium heat, melt the milk, butter, and unwrapped caramels. Stir often to prevent boiling and ensure a smooth mixture. This process may take 5-7 minutes - be patient and keep stirring to avoid any burning or uneven melting.

Combine With Cornflakes: Once the caramel mixture is melted and well combined, add 5 cups of cornflakes. Mix thoroughly until the flakes are evenly coated. If needed, add up to 1 more cup of cornflakes. The mixture should be well-coated but not dry - each cornflake should glisten with caramel.

Form Clusters: Using a heaping tablespoon, scoop out the caramel-coated cornflake mixture onto the prepared baking sheets, forming 1-inch clusters. You should get about 30-34 clusters. Work quickly as the mixture will start to set as it cools.

Cool and Set: Allow the clusters to cool completely on the counter. They will harden into soft and chewy clusters. Store in a parchment-lined airtight container, with parchment paper between layers to prevent sticking.