Caramel

 

I usually make caramel the old fashioned way, sugar in a pan when it get to the nice caramel color you add cream to stop the process and keep it from seizing.  Easy right; I saw online several different times the making of caramel from condensed milk IN THE CAN! One poster toted this as the most amazing caramel she had ever had!  How can I resist. 

 

I decided to try it, and by golly it had better come out great! I was making this for a dinner party to highlight my desert!

I put the can of condensed milk in a crock pot full of water in the morning, cooking it on low for 8 hours. Make sure to remove the paper. The can turned colors and for a bit I was worried the can would burst or do some sort of damage.  It did not and that was a relief.

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When done just set the can aside and allow it to cool completely, it is under pressure and should not be opened for many hours.

 

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Once you are ready, open that bad boy up and behold the miracle of caramel, and it is a rich, decadent, thick and sweet caramel.

I removed it from the can and over a low heat added some salt to it.  I am partial to salted caramel.  On its own I can attest that it was finger licking good!!

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Try it and have this on hand for you’re after dinner delights!

Bon Appétit

LauraLovingLife

Always put yourself in the other’s shoes. If you feel that it
hurts you, it probably hurts the person too.

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