I first saw this happen on Chef at Home. Michael Smith who makes everything look so easy, put a can of condensed milk into a pot of water, brought it up to a boil, turned it down to simmer and let it remain in the water for about 2-3 hours. He opened up the can and the once creamy liquid became a thick rich caramel sauce. I had to try this.
INGREDIENTS:
- 1 14oz can of condensed milk
- 1 large pot of water - enough to cover the can by 1 inch
INSTRUCTIONS:
1) Place the can into the pot of water, ensuring the can is covered by 1 inch. Bring the water to a boil.
2) Once the water is boiling reduce to a simmer and keep this going for 2 1/2- 3 hours. Adding more liquid as the water evaporates.
3) Remove from the water and open the can. VIOLA!
Careful not to eat the entire can. This is truly gooey sweet milk candy. Stay tuned for pecan and dulche de leche ice cream.
3) Remove from the water and open the can. VIOLA!
Careful not to eat the entire can. This is truly gooey sweet milk candy. Stay tuned for pecan and dulche de leche ice cream.
You have to be careful of course not to boil it too hard, don't want the can to explode, but it is amazing isn't it? I tried an oven method that did not work. This is the way to make it, nicely done!
ReplyDeleteyou can also dump the sweetend condensed milk into a double boiler, cover it. The added bonus to the double broiler method is that you can see it getting darker and stir things like cocoa or cinnamon in while it's going!
ReplyDeleteBoth great tips! Thanks.
ReplyDeleteI am so excited to try this! (In order to make that pralines and cream ice cream)...my *all time* favourite...super duper yummy!! Thank you for sharing. :)
ReplyDeleteCamille