Posted by Marlen on June 25, 2001 at 01:54:43:
In Reply to: caramel posted by Nadine on June 24, 2001 at 22:44:41:
I have not heard of making caramel from evaporated milk, but it can easily be made from sweetened condensed milk.
It is extremely DANGEROUS to cook the unopened can - it can easily explode! I have made it many times following any of these methods:
Caramel 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:
SPICY CARAMEL TOPPING
Stir in cinnamon,vanilla/almond extract; add water to desired consistency; mix well.
NUTTY CARAMEL TOPPING
1 t Vanilla, 1/3 c Nuts, chop/toast, 2 tb Flaked coconut
Stir in vanilla, nuts, and coconut
CHOCOLATE CARAMEL TOPPING
1 t Vanilla 1 oz Unsweetened chocolate -- Melted 1/3 c Nuts – chopped. 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.