I make caramel icing by boiling condensed milk. It will boil over if you boil it in the can. I just use a heavy sauce pan. You can also pressure cook it for 45 minutes as well, but I'm scared of pees sure cookers. Lolol. Just simmer it on low heat with a touch of vanilla and stir often. It takes a long time, but you will end up with a delicious caramel icing! Be careful not to burn the bottom or else it will ruin the whole batch. Hope that helps!
If it does explode (and there have been instances where the cabns HAVe exploded, even on low heat and covered) then it is a helluva mess to clean up. Plus it is like napalm if it happens to end up hitting you (or God forbid, a child standing next to the stove int he kitchen).
Either cook it in a glass bowl on medium in the microwave (ie tip out the cond. milk), or stir constantly in a saucepan on low, or just buy the premade stuff (called "Top'n'fill" in Australia) - its all the taste of the real thing (just made from milk and sugar!) with none of the potential danger!!
I used this in a dessert several years ago. You cooked the milk (yes I did it in the can - not a good idea), and once it cooled a little while, open the can (do not do it while it's hot - I still have the scar where it spurted out and hit me on the hand and in the face). Pour it into a graham cracker crust and refrigerate until cooled. Top with chocolate chips, chopped pecans, whipped cream (Cool Whip) and serve in VERY small slices. Yes, it is a bit rich. LOL
I've done it many of times in the past with no problem.
Now a days I by the already 'cooked' version that Nestle's makes. I find it at Walmart with the spanish stuff.
I make homemade Turtles every Christmas. I use the sweetened condensed milk also, But I boil it in a pan with water up over can the whole time for the whole 3 HRS. When the 3 HRS is up drain the water let it cool slightly put it in the fridge over night. Put Wax paper on Cookie Sheets, Place 4 Cashew Halves on the Waxed papered Cookie Sheets about 2 inches apart.
Put a good size drop let of the sweetened condensed milk on top. Now that is your Carmel is on top, put in the refrigerator again to harden for another hr or two.
in a double boiler melt 12 OZ Package of Semi - Sweet Chocolate Chips, and 1/2 Bar of Paraffin Wax.
Melt the Chocolate and Wax together Dip the Whole Turtles in Carmel and all with a large fork.
Put back on Waxed Cookie Sheet and when all of the ones are done on that cookie sheet put the cookie sheet back in refrigerator until hard for at least two hours, or so.
AI put mine in the crock pot on low overnight. So far no exploding cans :-)
A
Original message sent by TexasSugar
I've done it many of times in the past with no problem.
Same here.. Now a days I too buy the already 'cooked' version that Nestle's makes. I find it at Walmart with the spanish stuff.
I used to boil it for several years without any issues but now I buy the ready to use ones available at Walmart/Target etc. They are either in the Spanish isle or right in the same area as regular condensed milk. It's called 'Dulce de Leche' made by Nestle. HTH
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