Caramelizing sweetened condensed milk

Yield: 1 Servings

Measure Ingredient
14 ounces Sweetened Condensed milk
½ teaspoon Ground cinnamon
¼ teaspoon Vanilla or almond extract
\N \N Water
1 teaspoon Vanilla
⅓ cup Nuts -- chop/toast
2 tablespoons Flaked coconut
1 teaspoon Vanilla
1 ounce Unsweetened chocolate --
\N \N Melted
⅓ cup Nuts -- chopped

Note - "milk" refers to one 14 oz. can of Sweetened Condensed Milk.

Oven Method: Pour milk into a 9" pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water to just below pie plate rim. Bake at 425~ for 1½ hours or until thick and caramel colored. Beat until smooth. Stove Top Method: Pour milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 ½ hours or until thick and caramel colored. Beat until smooth. Microwave Method: Pour milk into 2 qt. glass measure.

Cook on med. (50% power) 4 mins., stirring briskly every 2 mins until smooth. Cook on med-low (30% power) 12 to 18 mins. or until very thick and caramel colored, stiring briskly every two mins. until smooth. To Reheat in Microwave: Place desired amount of caramel in a 1 or 2 cup glass measure. Heat on high (100% power) 40 to 50 secs. or until warm, stirring after 20 secs. Variations after caramelizing Sweetened Condensed Milk: Spicy Caramel Topping: Stir in cinnamon, vanilla/almond extract; add water to desired consistency; mix well. Nutty Caramel Topping: Stir in vanilla, nuts, and coconut. Chocolate Caramel Topping: Stir in vanilla, chocolate, and nuts (if desired). Mix well. USES: As a pudding w/whipped cream and shaved chocolate. As a topping for ice cream, pound cake, or angel food cake. Combined with whipped cream to fill cream puffs or layer in parfaits. As a frosting or filling for cookies, cakes, and tortes. Spooned over baked apples, poached pears, rice pudding, or bread pudding. Source: Borden, Inc.

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