Title: One Ingredient Soft Caramel
Categories: Candies
Yield: 1 Batch
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 4" 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 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 2 or 3.
Posted by: Judy Dunn (SSPJ19B) 09/07/1992
Formatted for M-M 12/16/1992 by Joe Comiskey (JPMD44A)
