The fastest delicious caramel wafers with only two ingredients

Preparation steps

• Heat condensed milk over low heat, until almost boiling point (it goes fast). As soon as it starts to thicken a bit, add the ground biscuits, stir and immediately remove from the hardener.
• Fill the wafers with a still lukewarm filling, and press them to stick together.
• If you make whole wafers, you need 4 cans of condensed milk. About 1,588 g and 600 g of biscuits.
• If the cream seems too thick, add more condesed milk and, if thin, more biscuits.
• You can fill the wafers with several wafer sheets, so cut them, if you like thicker / taller slices and they are more decorative, and cut a smaller piece.
• Another way to prepare it is to heat the biscuit and milk at the same time on a low heat until thick and to the desired caramel color, stirring constantly, taking care not to burn. It takes a few minutes. It is over when the trace remains on the bottom of the bowl and the cream starts to stick to the bottom. And in this case, the cream is hot, and in order to immediately cool it, the immersions can be soaked in cold water for a few minutes and stirred. And fill the wafer leaves with warm cream. Today I was preparing this way and I had ready-made chopped biscuits in my kitchen, like plasma.
• Wafers can be cut immediately and served if you do not put glaze.
• For the glaze, heat the milk and marchmalows on a low heat for so long that it just melts the marshmalows in the milk, stir and immediately remove from the heat.
• Divide the resulting cream into two parts and add one drop of essence / edible cake paint, stir.
• Decorate the wafers.