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Old 11-25-2010, 06:47 PM   #11
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Old 12-19-2011, 10:57 AM   #12
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Quote:
Originally Posted by Bolas De Fraile
Do you have tins of condensed milk over there? if you do boil one unopened for three to for hours ( I do 4 at a time and store in the fridge) check you do not boil dry. let the tin cool, open and you have the best toffee/caramel sauce
I'm intrigued by this method. Do you just put the unopened tin in a saucepan of water to boil? Should the water be at a certain level on the tin or is that not important? How do I know whether to wait 3 or 4 hrs if I can't see what's going on inside? And (finally) how long does it keep in the fridge and does it need warming up to reuse or is it still nice and gooey? :)
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Old 12-19-2011, 12:50 PM   #13
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Quote:
Originally Posted by Tinytottori

I'm intrigued by this method. Do you just put the unopened tin in a saucepan of water to boil? Should the water be at a certain level on the tin or is that not important? How do I know whether to wait 3 or 4 hrs if I can't see what's going on inside? And (finally) how long does it keep in the fridge and does it need warming up to reuse or is it still nice and gooey? :)
Welcome to DC!

I just made some recently using a crock pot on low. Make sure the label is removed and the can is covered in water. You might want to put a piece of foil on the bottom to keep the liner from being scratched. Cook on low with the lid on for 8 hours or so. It's nice and gooey. I did 2 cans and froze one. The other is gone!

A friend boils hers for 4 hours, making sure the water covers the can. You can Google either method.
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