Recipe: Safe Condensed Milk Caramel

Hi Donnie,

You're right. Here's a previous posting with alternate instructions.

Betsy

Title: Recipe: Safe Condensed Milk Caramel
Posted by: Betsy at TKL on Wednesday February 24th 1999 08:09:39 AM

Hello,

The topic of making caramel boiling a can of condensed milk has come up here
before along with stories of explosions - one of our visitors had a narrow escape
when she and her children just went outside to help a neighbor before the can
exploded. She said caramel was splattered three rooms away!

Here is a post from Marilyn with safe methods. I requested info from Nestle and
they mailed me the same information so I trust it will work. If you'd like to
repost the pie recipe with these methods included in place of the boiling can
step, please do.

Betsy

Condensed Milk Caramel Posted by: marilyn on Thursday October 8th 1998 01:30:53 PM Betsy, I found the following in a small cookbook SIMPLY DELICIOUS DESSERTS WITH
EAGLE BRAND SWEETENED CONDENSED MILK I ordered it from them in 1990 it looks
like. I think this should solve the problem for everyone.

To Caramelize sweetened condensed milk:

Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover
with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at
425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until
smooth.

Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over
boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel
colored. Beat until smooth.

Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on
50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth.
cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel
colored, stirring briskly every 2 minutes until smooth.

CAUTION; NEVER HEAT UNOPENED CAN