One Ingredient Soft Caramel

---------- Recipe via Meal-Master (tm) v8.04

Title: ONE INGREDIENT SOFT CARAMEL
Categories: Candies
Yield: 1 servings

- Judy Dunn SSPJ19B
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-inches
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
four (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 two or three.

Source: ORIGIN UNKNOWN - From Judy Dunn's Database

Downloaded from *P's - FOOD FORUM Topic 09/07/1992
Formatted for M-M 12/16/1992 by Joe JPMD44A Comiskey

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