I make caramel from condensed milk often and I do not find that it sets up hard, but is soft and gooey for lack of a better description. It may be that I do not cook mine long enough, but I use it as a topping for cheesecakes and it works for me. Hope this helps
MsgID: 0081946
Shared by: Patsy, La
In reply to: ISO: caramel help?
Board: Cooking Club at Recipelink.com
Shared by: Patsy, La
In reply to: ISO: caramel help?
Board: Cooking Club at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: caramel help? |
| rachel. australia. | |
| 2 | re: caramel with sweetened condensed milk |
| AJ in MD | |
| 3 | Recipe(tried): Caramel help rachel, Australia |
| Patsy, La | |
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