Caramel Sweetened Condensed Milk

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Title: Caramel Sweetened Condensed Milk
Categories: Toppings
Yield: 6 Servings

14 oz Sweetened Condensed milk
VARIATIONS AFTER CARAMELIZING:
SPICY CARAMEL TOPPING-
1/2 t Ground cinnamon
1/4 t Vanilla or almond extract
Water
NUTTY CARAMEL TOPPING-
1 t Vanilla
1/3 c Nuts -- chop/toast
2 tb Flaked coconut
CHOCOLATE CARAMEL TOPPING-
1 t Vanilla
1 oz Unsweetened chocolate --
Melted
1/3 c 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 1 1/2 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 1/2 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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