Recipe - Caramel Sweetened Condensed Milk

1 cn Sweetened condensed milk
(not evaporated)

Remove label from can. Place UNOPENED can in the bottom of a VERY DEEP pot,
such as a deep dutch oven. Cover with water so that the water is 3 to
4inches above the can. Bring the water to a boil and boil steadily for
four (4) hours.

YOU MUST MAKE SURE THAT THE CAN IS ALWAYS TOTALLY COVERED WITH WATER. NEVER
LET THE WATER LEVEL GET DOWN TO THE TOP OF THE CAN, BECAUSE THIS COULD
CAUSE THE CAN TO EXPLODE.

Don't worry, I've been doing this for years and years. At Easter time I
boil 2 to 3 cans at once. After the four (4) hours is up, remove the can
with tongs and place on a wire rack to cool. Be assured, the can will not
explode. Refrigerate. When can is cold, open and you will have soft
caramel; even the color is caramel. The only bad thing about boiling this
one can is that you will be sorry you didn't boil two or three.

Per serving: 982 Calories; 27g Fat (24% calories from fat); 24g Protein;
166g Carbohydrate; 104mg Cholesterol; 389mg Sodium

Posted to MMRecipes Digest V4 #216 by dee@ncsi.net (Dianne Weinsaft) on
Aug 16, 1997