Someone asked:
Does boiling a can of sweetened condensed milk for 30 minutes sound OK
for
caramel?
------------------
I found these instructions:
"Boil sweetened condensed milk, completely covered with water, for at
least 4 hours.

I'm afraid you'll be disappointed. It takes 8 hours -- but never let the pot
go dry!

"nancree" > wrote in message
ups.com...
> Someone asked:
> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
> for
> caramel?
> ------------------
> I found these instructions:
> "Boil sweetened condensed milk, completely covered with water, for at
> least 4 hours.
>

On Tue 19 Apr 2005 01:06:17a, GoombaP wrote in rec.food.cooking:

> I'm afraid you'll be disappointed. It takes 8 hours -- but never let the
> pot go dry!
>
> "nancree" > wrote in message
> ups.com...
>> Someone asked:
>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>> for caramel? ------------------
>> I found these instructions:
>> "Boil sweetened condensed milk, completely covered with water, for at
>> least 4 hours.

It really depends on the degree of caramelization and texture you want. 8
hours will yield a very dark caramel color and the consistency of fudge.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

GoombaP wrote:
> I'm afraid you'll be disappointed. It takes 8 hours -- but never let the pot
> go dry!
>
> "nancree" > wrote in message
> ups.com...
>
>>Someone asked:
>>Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>>for
>>caramel?
>>------------------
>>I found these instructions:
>>"Boil sweetened condensed milk, completely covered with water, for at
>>least 4 hours.
>>
>
>
>


My instructions said 2 hours and it turned out fine.

gloria p

Puester wrote:

> GoombaP wrote:
>
>> I'm afraid you'll be disappointed. It takes 8 hours -- but never let
>> the pot go dry!
>>
>> "nancree" > wrote in message
>> ups.com...
>>
>>> Someone asked:
>>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>>> for
>>> caramel?
>>> ------------------
>>> I found these instructions:
>>> "Boil sweetened condensed milk, completely covered with water, for at
>>> least 4 hours.
>>>
>>
>>
>>
>
>
> My instructions said 2 hours and it turned out fine.
>
> gloria p

I'd always heard 4 hours too. I've never tried it but might, esp if you
say 2 works fine?
Goomba

nancree wrote:
> Someone asked:
> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
> for
> caramel?
> ------------------
> I found these instructions:
> "Boil sweetened condensed milk, completely covered with water, for at
> least 4 hours.

In my restaurants, we boiled the cans for 2 hours if we had them at a
full boil the whole time. Let them cool fully in the water (2 hours).
Chill in ice water bath (about an hour). Use. Ended up being a total of
about 5 hours from start to opening the can. Had to keep checking them
to make sure they didn't boil down too far.

We gravitated to crockpots on medium-high (a simmer) and left them
cooking for between 4 and 5 hours and they worked fine. Cool and open.
In the crocks, they needed no attention and no refilling evaporated water.

Once, one of my people opened a hot can. The dulce de leche squirted up
to the ceiling and missed his face by an inch. Lucky boy. Hot sugary
stuff isn't good to get on your skin. It sticks and burns. And you say
bad things. Loud.

Pastorio

Bob (this one) wrote:
> nancree wrote:
>
>> Someone asked:
>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>> for
>> caramel?
>> ------------------
>> I found these instructions:
>> "Boil sweetened condensed milk, completely covered with water, for at
>> least 4 hours.
>
>
> In my restaurants, we boiled the cans for 2 hours if we had them at a
> full boil the whole time. Let them cool fully in the water (2 hours).
> Chill in ice water bath (about an hour). Use. Ended up being a total of
> about 5 hours from start to opening the can. Had to keep checking them
> to make sure they didn't boil down too far.
>
> We gravitated to crockpots on medium-high (a simmer) and left them
> cooking for between 4 and 5 hours and they worked fine. Cool and open.
> In the crocks, they needed no attention and no refilling evaporated water.
>
> Once, one of my people opened a hot can. The dulce de leche squirted up
> to the ceiling and missed his face by an inch. Lucky boy. Hot sugary
> stuff isn't good to get on your skin. It sticks and burns. And you say
> bad things. Loud.
>
> Pastorio



Ever try using a pressure cooker? I imagine you could do a bunch of
cans at once in about an hour. I haven't tried it yet.

Bob

On Tue 19 Apr 2005 05:25:48a, zxcvbob wrote in rec.food.cooking:

> Bob (this one) wrote:
>> nancree wrote:
>>
>>> Someone asked:
>>> Does boiling a can of sweetened condensed milk for 30 minutes sound
>>> OK for caramel?
>>> ------------------
>>> I found these instructions:
>>> "Boil sweetened condensed milk, completely covered with water, for at
>>> least 4 hours.
>>
>>
>> In my restaurants, we boiled the cans for 2 hours if we had them at a
>> full boil the whole time. Let them cool fully in the water (2 hours).
>> Chill in ice water bath (about an hour). Use. Ended up being a total of
>> about 5 hours from start to opening the can. Had to keep checking them
>> to make sure they didn't boil down too far.
>>
>> We gravitated to crockpots on medium-high (a simmer) and left them
>> cooking for between 4 and 5 hours and they worked fine. Cool and open.
>> In the crocks, they needed no attention and no refilling evaporated
>> water.
>>
>> Once, one of my people opened a hot can. The dulce de leche squirted up
>> to the ceiling and missed his face by an inch. Lucky boy. Hot sugary
>> stuff isn't good to get on your skin. It sticks and burns. And you say
>> bad things. Loud.
>>
>> Pastorio
>
>
>
> Ever try using a pressure cooker? I imagine you could do a bunch of
> cans at once in about an hour. I haven't tried it yet.
>
> Bob

Yes. The Cuilinary Arts Institute Encyclopedic Cookbook specifies 1 hour
at 15 pounds pressure, letting pressure drop of its own accord. It's in a
recipe for caramel banana pie.

1 can sweetened condensed milk (caramelized as above)
1/2 cup hot coffee (or hot water)
1 crumb pie shell
bananas

Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
caramelized milk and beat until smooth. Pour into pie shell, decorate
with whipped cream. Chill until serving time.

HTH

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

A little birdie told me that Wayne Boatwright >
said:

>Yes. The Cuilinary Arts Institute Encyclopedic Cookbook specifies 1 hour
>at 15 pounds pressure, letting pressure drop of its own accord. It's in a
>recipe for caramel banana pie.
>
>1 can sweetened condensed milk (caramelized as above)
>1/2 cup hot coffee (or hot water)
>1 crumb pie shell
>bananas
>
>Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
>caramelized milk and beat until smooth. Pour into pie shell, decorate
>with whipped cream. Chill until serving time.

Wayne, you *******!

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Tue 19 Apr 2005 09:43:54a, Damsel in dis Dress wrote in
rec.food.cooking:

> A little birdie told me that Wayne Boatwright >
> said:
>
>>Yes. The Cuilinary Arts Institute Encyclopedic Cookbook specifies 1
>>hour at 15 pounds pressure, letting pressure drop of its own accord.
>>It's in a recipe for caramel banana pie.
>>
>>1 can sweetened condensed milk (caramelized as above)
>>1/2 cup hot coffee (or hot water)
>>1 crumb pie shell
>>bananas
>>
>>Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
>>caramelized milk and beat until smooth. Pour into pie shell, decorate
>>with whipped cream. Chill until serving time.
>
> Wayne, you *******!
>
> Carol

My mother would resent that remark. Besides the pie is really tasty!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Damsel in dis Dress wrote:
> A little birdie told me that Wayne Boatwright >
> said:
>
>>Yes. The Culinary Arts Institute Encyclopedic Cookbook specifies 1 hour
>>at 15 pounds pressure, letting pressure drop of its own accord. It's in a
>>recipe for caramel banana pie.
>>
>>1 can sweetened condensed milk (caramelized as above)
>>1/2 cup hot coffee (or hot water)
>>1 crumb pie shell
>>bananas
>>
>>Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
>>caramelized milk and beat until smooth. Pour into pie shell, decorate
>>with whipped cream. Chill until serving time.
>
>
> Wayne, you *******!

Exactly what I was thinking. Now my whole afternoon is planned. And, I
suspect, a good part of the evening.

Pastorio

On 19 Apr 2005 14:47:17 +0200, Wayne Boatwright
> wrote:

>On Tue 19 Apr 2005 05:25:48a, zxcvbob wrote in rec.food.cooking:
>
>> Bob (this one) wrote:
>>> nancree wrote:
>>>
>>>> Someone asked:
>>>> Does boiling a can of sweetened condensed milk for 30 minutes sound
>>>> OK for caramel?
>>>> ------------------
>>>> I found these instructions:
>>>> "Boil sweetened condensed milk, completely covered with water, for at
>>>> least 4 hours.
>>>
>>>
>>> In my restaurants, we boiled the cans for 2 hours if we had them at a
>>> full boil the whole time. Let them cool fully in the water (2 hours).
>>> Chill in ice water bath (about an hour). Use. Ended up being a total of
>>> about 5 hours from start to opening the can. Had to keep checking them
>>> to make sure they didn't boil down too far.
>>>
>>> We gravitated to crockpots on medium-high (a simmer) and left them
>>> cooking for between 4 and 5 hours and they worked fine. Cool and open.
>>> In the crocks, they needed no attention and no refilling evaporated
>>> water.
>>>
>>> Once, one of my people opened a hot can. The dulce de leche squirted up
>>> to the ceiling and missed his face by an inch. Lucky boy. Hot sugary
>>> stuff isn't good to get on your skin. It sticks and burns. And you say
>>> bad things. Loud.
>>>
>>> Pastorio
>>
>>
>>
>> Ever try using a pressure cooker? I imagine you could do a bunch of
>> cans at once in about an hour. I haven't tried it yet.
>>
>> Bob
>
>Yes. The Cuilinary Arts Institute Encyclopedic Cookbook specifies 1 hour
>at 15 pounds pressure, letting pressure drop of its own accord. It's in a
>recipe for caramel banana pie.
>
>1 can sweetened condensed milk (caramelized as above)
>1/2 cup hot coffee (or hot water)
>1 crumb pie shell
>bananas
>
>Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
>caramelized milk and beat until smooth. Pour into pie shell, decorate
>with whipped cream. Chill until serving time.
>
>HTH

Wow, won't this recipe be cloyingly sweet?

Ginny

"Ginny Sher" > wrote in message
...
> On 19 Apr 2005 14:47:17 +0200, Wayne Boatwright
> > wrote:
>
>>On Tue 19 Apr 2005 05:25:48a, zxcvbob wrote in rec.food.cooking:
>>
>>> Bob (this one) wrote:
>>>> nancree wrote:
>>>>
>>>>> Someone asked:
>>>>> Does boiling a can of sweetened condensed milk for 30 minutes sound
>>>>> OK for caramel?
>>>>> ------------------
>>>>> I found these instructions:
>>>>> "Boil sweetened condensed milk, completely covered with water, for at
>>>>> least 4 hours.
>>>>
>>>>
>>>> In my restaurants, we boiled the cans for 2 hours if we had them at a
>>>> full boil the whole time. Let them cool fully in the water (2 hours).
>>>> Chill in ice water bath (about an hour). Use. Ended up being a total of
>>>> about 5 hours from start to opening the can. Had to keep checking them
>>>> to make sure they didn't boil down too far.
>>>>
>>>> We gravitated to crockpots on medium-high (a simmer) and left them
>>>> cooking for between 4 and 5 hours and they worked fine. Cool and open.
>>>> In the crocks, they needed no attention and no refilling evaporated
>>>> water.
>>>>
>>>> Once, one of my people opened a hot can. The dulce de leche squirted up
>>>> to the ceiling and missed his face by an inch. Lucky boy. Hot sugary
>>>> stuff isn't good to get on your skin. It sticks and burns. And you say
>>>> bad things. Loud.
>>>>
>>>> Pastorio
>>>
>>>
>>>
>>> Ever try using a pressure cooker? I imagine you could do a bunch of
>>> cans at once in about an hour. I haven't tried it yet.
>>>
>>> Bob
>>
>>Yes. The Cuilinary Arts Institute Encyclopedic Cookbook specifies 1 hour
>>at 15 pounds pressure, letting pressure drop of its own accord. It's in a
>>recipe for caramel banana pie.
>>
>>1 can sweetened condensed milk (caramelized as above)
>>1/2 cup hot coffee (or hot water)
>>1 crumb pie shell
>>bananas
>>
>>Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
>>caramelized milk and beat until smooth. Pour into pie shell, decorate
>>with whipped cream. Chill until serving time.
>>
>>HTH
>
> Wow, won't this recipe be cloyingly sweet?
>
> Ginny

Yep I think that's the point... feel that sugar rush..

Sarah

On Tue 19 Apr 2005 10:59:22a, Ginny Sher wrote in rec.food.cooking:

> On 19 Apr 2005 14:47:17 +0200, Wayne Boatwright
> > wrote:
>
>>On Tue 19 Apr 2005 05:25:48a, zxcvbob wrote in rec.food.cooking:
>>
>>> Bob (this one) wrote:
>>>> nancree wrote:
>>>>
>>>>> Someone asked:
>>>>> Does boiling a can of sweetened condensed milk for 30 minutes sound
>>>>> OK for caramel?
>>>>> ------------------
>>>>> I found these instructions:
>>>>> "Boil sweetened condensed milk, completely covered with water, for
>>>>> at least 4 hours.
>>>>
>>>>
>>>> In my restaurants, we boiled the cans for 2 hours if we had them at a
>>>> full boil the whole time. Let them cool fully in the water (2 hours).
>>>> Chill in ice water bath (about an hour). Use. Ended up being a total
>>>> of about 5 hours from start to opening the can. Had to keep checking
>>>> them to make sure they didn't boil down too far.
>>>>
>>>> We gravitated to crockpots on medium-high (a simmer) and left them
>>>> cooking for between 4 and 5 hours and they worked fine. Cool and
>>>> open. In the crocks, they needed no attention and no refilling
>>>> evaporated water.
>>>>
>>>> Once, one of my people opened a hot can. The dulce de leche squirted
>>>> up to the ceiling and missed his face by an inch. Lucky boy. Hot
>>>> sugary stuff isn't good to get on your skin. It sticks and burns. And
>>>> you say bad things. Loud.
>>>>
>>>> Pastorio
>>>
>>>
>>>
>>> Ever try using a pressure cooker? I imagine you could do a bunch of
>>> cans at once in about an hour. I haven't tried it yet.
>>>
>>> Bob
>>
>>Yes. The Cuilinary Arts Institute Encyclopedic Cookbook specifies 1
>>hour at 15 pounds pressure, letting pressure drop of its own accord.
>>It's in a recipe for caramel banana pie.
>>
>>1 can sweetened condensed milk (caramelized as above)
>>1/2 cup hot coffee (or hot water)
>>1 crumb pie shell
>>bananas
>>
>>Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
>>caramelized milk and beat until smooth. Pour into pie shell, decorate
>>with whipped cream. Chill until serving time.
>>
>>HTH
>
> Wow, won't this recipe be cloyingly sweet?
>
> Ginny

It is a dessert, Ginny. It's supposed to be sweet! <g>

Kidding aside, yes, it's sweet, but the bananas help to offset the extra
sweet condensed milk. I also use unsweeted whipped cream on top.

IME, all dulce de leche desserts are sweeter than most others.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >, Wayne Boatwright
> wrote:

> 1 can sweetened condensed milk (caramelized as above)
> 1/2 cup hot coffee (or hot water)
> 1 crumb pie shell
> bananas
>
> Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
> caramelized milk and beat until smooth. Pour into pie shell, decorate
> with whipped cream. Chill until serving time.

This sounds sooooo good! I will be making this to bring to church
this Sunday for our fellowship time.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

On Thu 28 Apr 2005 05:15:49p, Ranee Mueller wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> 1 can sweetened condensed milk (caramelized as above)
>> 1/2 cup hot coffee (or hot water)
>> 1 crumb pie shell
>> bananas
>>
>> Cover bottom of pie shell with sliced bananas. Add hot coffee to can of
>> caramelized milk and beat until smooth. Pour into pie shell, decorate
>> with whipped cream. Chill until serving time.
>
> This sounds sooooo good! I will be making this to bring to church
> this Sunday for our fellowship time.
>
> Regards,
> Ranee
>

Make sure it's well chilled, Ranee. Has to do with the thickening. Enjoy,
and let us know how it went over.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

would the can explode? Either in the PC or on the stove top?

"zxcvbob" > wrote in message
...
> Bob (this one) wrote:
>> nancree wrote:
>>
>>> Someone asked:
>>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>>> for
>>> caramel?
>>> ------------------
>>> I found these instructions:
>>> "Boil sweetened condensed milk, completely covered with water, for at
>>> least 4 hours.
>>
>>
>> In my restaurants, we boiled the cans for 2 hours if we had them at a
>> full boil the whole time. Let them cool fully in the water (2 hours).
>> Chill in ice water bath (about an hour). Use. Ended up being a total of
>> about 5 hours from start to opening the can. Had to keep checking them to
>> make sure they didn't boil down too far.
>>
>> We gravitated to crockpots on medium-high (a simmer) and left them
>> cooking for between 4 and 5 hours and they worked fine. Cool and open. In
>> the crocks, they needed no attention and no refilling evaporated water.
>>
>> Once, one of my people opened a hot can. The dulce de leche squirted up
>> to the ceiling and missed his face by an inch. Lucky boy. Hot sugary
>> stuff isn't good to get on your skin. It sticks and burns. And you say
>> bad things. Loud.
>>
>> Pastorio
>
>
>
> Ever try using a pressure cooker? I imagine you could do a bunch of cans
> at once in about an hour. I haven't tried it yet.
>
> Bob

On 2005-04-19, Bell Jar > wrote:
> would the can explode? Either in the PC or on the stove top?

The can(s) will not explode if you let the whole shebang ...pressure
cooker and can(s) inside.... cool at the same rate. IOW, just remove
p/c from heat and set aside and let cool at room temperature. DO NOT
relieve pressure or cool p/c under water!! Of course this will add
another hour or two to the process, so that should be taken into
account.

nb

Bell Jar wrote:
> would the can explode? Either in the PC or on the stove top?
>


No. And it's probably safer in the pressure cooker because the pressure
on the outside of the can will equilize the pressure building up inside
the can.

Bob

"zxcvbob" > wrote in message
...
> Bell Jar wrote:
>> would the can explode? Either in the PC or on the stove top?
>>
>
>
> No. And it's probably safer in the pressure cooker because the pressure
> on the outside of the can will equilize the pressure building up inside
> the can.
>
> Bob

Learn something new every day
Now I'm going to have to try this.
Thanks

On Tue, 19 Apr 2005 07:25:48 -0500, zxcvbob >
wrote:


>> nancree wrote:
>>
>>> Someone asked:
>>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>>> for
>>> caramel?
>>
>Ever try using a pressure cooker? I imagine you could do a bunch of
>cans at once in about an hour. I haven't tried it yet.
>
>Bob

Make sure there is enough water in the pressure cooker to last an hour
at whatever psi!

Sue(tm)
Lead me not into temptation... I can find it myself!

I opened a can of sweetened condensend milk last summer, after a long
road trip in a hot car and some groceries left over....it had
carmelized itself! The milk inside the can was solid and caramel
colored, just like when i've boiled it down before.

I was scared to eat it, though.

"Jude" > wrote in message
oups.com...
>I opened a can of sweetened condensend milk last summer, after a long
> road trip in a hot car and some groceries left over....it had
> carmelized itself! The milk inside the can was solid and caramel
> colored, just like when i've boiled it down before.
>
> I was scared to eat it, though.
>

Now you have me wondering. We moved a couple of years ago. About 6 months
after I unpacked I opened a can of Sweetened condensed milk, it was
brownish.
I just threw it away, thinking that was strange.
Could it have heated that much in a moving truck to change the color? It
was VERY hot outside.

nancree wrote:

> Someone asked:
> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
> for
> caramel?
> ------------------
> I found these instructions:
> "Boil sweetened condensed milk, completely covered with water, for at
> least 4 hours.

Its been boiling for 45 minutes as I type.

This suggests 1 to 1.5 hours.
http://www.recipegoldmine.com/foodprep/foodprep85.html

This says 4 hours.
http://www.recipesource.com/side-dis...0/rec0011.html

gtoomey

In article >, Gregory Toomey > wrote:
>nancree wrote:
>> Someone asked:
>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>> for caramel?
>> ------------------
>> I found these instructions:
>> "Boil sweetened condensed milk, completely covered with water, for at
>> least 4 hours.
>
>Its been boiling for 45 minutes as I type.
>
>This suggests 1 to 1.5 hours.
>http://www.recipegoldmine.com/foodprep/foodprep85.html
>
>This says 4 hours.
>http://www.recipesource.com/side-dis...0/rec0011.html

My mother used to simply toss a can into the old copper when boiling
clothes on Mondays (she was a minimalist cook. The thing probably
boiled for three or four hours to handle the loads of weekly washing.
The caramel was great!

Cheers, Phred.

--
LID

Phred wrote:


> My mother used to simply toss a can into the old copper when boiling
> clothes on Mondays (she was a minimalist cook. The thing probably
> boiled for three or four hours to handle the loads of weekly washing.
> The caramel was great!
>
> Cheers, Phred.

I like that!! Energy conservation at it's best!
Goomba

On Tue, 19 Apr 2005 19:24:34 +1000, Gregory Toomey
> wrote:

>nancree wrote:
>
>> Someone asked:
>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>> for
>> caramel?
>> ------------------
>> I found these instructions:
>> "Boil sweetened condensed milk, completely covered with water, for at
>> least 4 hours.
>
>Its been boiling for 45 minutes as I type.
>
>This suggests 1 to 1.5 hours.
>http://www.recipegoldmine.com/foodprep/foodprep85.html
>
>This says 4 hours.
>http://www.recipesource.com/side-dis...0/rec0011.html
>
>gtoomey

Sorry I can't help you! But the 'microwave caramel' sounds great... I
might try it some time. I LOOOOVE caramel
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Gregory Toomey wrote:

> nancree wrote:
>
>>Someone asked:
>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>> for caramel?
>>------------------
>>I found these instructions:
>>"Boil sweetened condensed milk, completely covered with water, for at
>>least 4 hours.
>
> Its been boiling for 45 minutes as I type.
>
> This suggests 1 to 1.5 hours.
> http://www.recipegoldmine.com/foodprep/foodprep85.html
>
> This says 4 hours.
> http://www.recipesource.com/side-dis.../rec0011.html\

Well, you know how it is. Some my friends say 1 hour; some my friends
say 4 hours and I always stick with my friends.

Good advice for you, too.

Pastorio

nancree wrote:

> Someone asked:
> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
> for
> caramel?
> ------------------
> I found these instructions:
> "Boil sweetened condensed milk, completely covered with water, for at
> least 4 hours.

So does one keep this on the shelf ever after, or in the fridge or what? Or
does it not keep at all?
Edrena

On Tue 19 Apr 2005 01:28:40p, The Joneses wrote in rec.food.cooking:

> nancree wrote:
>
>> Someone asked:
>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>> for caramel?
>> ------------------
>> I found these instructions:
>> "Boil sweetened condensed milk, completely covered with water, for at
>> least 4 hours.
>
> So does one keep this on the shelf ever after, or in the fridge or what?
> Or does it not keep at all?
> Edrena

It needs to be refrigerated after cooking. I have kept it for over a week
with no problem. I would guess at perhaps two weekss.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote on 19 Apr 2005 in rec.food.cooking

> On Tue 19 Apr 2005 01:28:40p, The Joneses wrote in
> rec.food.cooking:
>
> > nancree wrote:
> >
> >> Someone asked:
> >> Does boiling a can of sweetened condensed milk for 30 minutes
> >> sound OK for caramel?
> >> ------------------
> >> I found these instructions:
> >> "Boil sweetened condensed milk, completely covered with water,
> >> for at least 4 hours.
> >
> > So does one keep this on the shelf ever after, or in the fridge
> > or what? Or does it not keep at all?
> > Edrena
>
> It needs to be refrigerated after cooking. I have kept it for
> over a week with no problem. I would guess at perhaps two weekss.
>

If the can hasn't been opened...Why refridgerate? I could see it if the
can was opened, but not if the can was still intact. How could it go
bad?


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Wayne Boatwright wrote:
> On Tue 19 Apr 2005 01:28:40p, The Joneses wrote in rec.food.cooking:
>
>
>>nancree wrote:
>>
>>
>>>Someone asked:
>>> Does boiling a can of sweetened condensed milk for 30 minutes sound OK
>>> for caramel?
>>>------------------
>>>I found these instructions:
>>>"Boil sweetened condensed milk, completely covered with water, for at
>>>least 4 hours.
>>
>>So does one keep this on the shelf ever after, or in the fridge or what?
>>Or does it not keep at all?
>>Edrena
>
>
> It needs to be refrigerated after cooking. I have kept it for over a week
> with no problem. I would guess at perhaps two weekss.
>


It should keep indefinitely in the sealed can unrefrigerated; if
anything, it will continue to slowly caramelize.

Best regards,
Bob