Sweetened Condensed Milk Is On The Stove!!
Decorating By kettlevalleygirl Updated 22 Sep 2006 , 6:49pm by KHalstead
Ok, have been meaning to try this forever, very nervous as the can boils away!! Should I have the lid on the pot completely or so a little air can excape or off totally??
no lid, just make sure the water level is over the can. i have never done it, but over at cakescanada there was a thread talking about it. maybe someone else can confirm.
Are you trying to make caramel?
I do that....great as a filling for cakes and addition to pies, can even be sandwiched between cookies.
Anyway, in a stock pot just keep the water level OVER the can, you can put the lid on halfway covered.
Bring to boil and then lower to a simmer. I keep it there for 3-4 hours depending on how dark I want the caramel.
I do like 6 cans at once so it's not a waste of electricity. They keep almost forever anyway.
I've always done it with the lid off. I set the timer every hour or so, to remind myself to check the water level. You want to keep the water above the can, and can add more through out cooking it if you need it.
Remember, once it come out of the pan let it cool completely before you open it. If not you will have a very hot sticky mess on you and the cabinet, counter, floor....
I have done this. Keep the water level above the can. You will need to keep adding water as it boils away. You can have another pot of water boiling so you have hot water to add, or just boil it in a large pot, so the water level will not boil away before it is done (or at least as quickly). I typically boil for about 3 hours, and do several cans at once. This process makes me nervous, as I have heard that the can could explode, so I watch it very closely.
Thanks Everybody!!
This is the first time, so I only did one can, makes more sense though to do lots!
Lorene
if you're concerned about the "exploding"......you can pop a hole in the top of the can with a screwdriver or something and lower the cooking water........but you'll have to extend the cooking time.......because of the lack of pressure it will take much longer to get caramel.
Quote by @%username% on %date%
%body%