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Boiling condensed milk for caramel

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Comments

  • sb44
    sb44 Posts: 5,203 Forumite
    I've been Money Tipped!
    I make mine in the slow cooker. I posted some pics when I last made it, see my post #2887 http://forums.moneysavingexpert.com/showthread.php?p=54275357 ;) .

    slow-cooker-caramel-%28condensed-milk%29-003c1.jpg
  • rosie383
    rosie383 Posts: 4,981 Forumite
    Honestly............. knowing that these cans can explode, why on earth would anyone boil them?
    We have even had 2 MSE'ers saying on this very thread that it HAS HAPPENED to them!
    So if that is 2 out of just us chickens, surely that is warning enough.
    I may be wrong, but I don't think that any of us should think it's safe anymore. A bit like not wearing a seatbelt in the car............. okay, you could travel in a car 1000 times and be fine, but we know that it is dangerous because there is evidence to say so. So we don't do it!!!!
    Father Ted: Now concentrate this time, Dougal. These
    (he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
    :D:D:D
  • I did them in the oven in a deep water bath (completely covered, all the reports of explosions if it the water level drops? I let them cool in the water). I just opened one of the tins for the recipe. Oh dear lord, I had better not open another, I could just eat it with a spoon!
  • The best money saving /cooking cheat I know to make caramel at the fraction of the price and time /risk of failure etc etc is to buy cheap value dairy toffees from Asda/Sainsburys about 30p for 200g, (Tesco used to sell them, but have recently stopped) unwrap toffees, put into a microwaveable boil with a tablespoon of milk, cream or even water, and melt for for 1-2 mins on Medium heat, until all melted. When it cools will set again, so the liquid just makes it set less than the original toffee!

    Quick easy faultless caramel for banoffe /millionaires shortbread, add more liquid if you want to use it as a caramel sauce for ice-cream!

    ;)
  • I have half a can left over. How long will it keep for, or can I freeze it? (obv would have to take out of the can)
  • I would just buy the caramel from cheap shops like home bargains and bargain madness as it saves time and maybe money in the long run.
  • rosie383 wrote: »
    Let me be the first on this thread to say.......... make your own condensed milk!!!
    1 cup milk powder (I use skimmed milk powder and it works fine)
    2/3 cup sugar
    1/3 cup boiling water
    3 dsp butter (I just use whatever marg I happen to have in)

    Put milk powder, sugar and marg in bowl.
    Add boiling water and use electric whisk for about 3 mins til thick and creamy.

    If I want caramel for banoffee or caramel squares I just put it (like Gibson says) in a decent saucepan over a low heat and stir til it's the colour I want.
    Why on earth would I want to pay for an hours worth of gas, risk nasty burns etc, when I can do it in maybe 5-10 mins???

    This way you can control the thickness of your caramel too as you can see it. If you want it runnier, don't cook it as long. If you want a nice chewy caramel square, then cook it until it is a darker brown. If you are going to do it in a tin, you don't have the same control.
    Sorry if this is a daft question but is 3 dsp the same as 3 tbsp i.e. 3 tablespoons? Thanks.
  • Sorry if this is a daft question but is 3 dsp the same as 3 tbsp i.e. 3 tablespoons? Thanks.

    Dsp is dessert spoon - 10ml
    Tbsp is tablespoon -15ml

    So no, not the same!!
    Science adjusts its views based on what's observed.
    Faith is the denial of observation, so that belief can be preserved.
    :A Tim Minchin :A
  • rosie383
    rosie383 Posts: 4,981 Forumite
    Sorry if this is a daft question but is 3 dsp the same as 3 tbsp i.e. 3 tablespoons? Thanks.

    TBH, I've got to the stage where I just chuck in a couple of big spoons of marg. I've used both less and more, and it doesn't seem to make a huge difference. Depends how much 'low fat' you want it. Oh, and as Mildred says, it's the same as 2 tbsp. I just found I could remember the recipe easier by having everything in 3s!!!
    Father Ted: Now concentrate this time, Dougal. These
    (he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
    :D:D:D
  • rosie383
    rosie383 Posts: 4,981 Forumite
    katie0303 wrote: »
    The best money saving /cooking cheat I know to make caramel at the fraction of the price and time /risk of failure etc etc is to buy cheap value dairy toffees from Asda/Sainsburys about 30p for 200g, (Tesco used to sell them, but have recently stopped) unwrap toffees, put into a microwaveable boil with a tablespoon of milk, cream or even water, and melt for for 1-2 mins on Medium heat, until all melted. When it cools will set again, so the liquid just makes it set less than the original toffee!

    Quick easy faultless caramel for banoffe /millionaires shortbread, add more liquid if you want to use it as a caramel sauce for ice-cream!



    ;)

    Thanks a bundle!!!! Duly bought a cheap pack of toffees from Asda and ate half the bag myself while springcleaning cupboards!!! Great for the waistline. I don't think!!!:rotfl::rotfl:
    Father Ted: Now concentrate this time, Dougal. These
    (he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
    :D:D:D
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