GA Home Cook
Sous Chef
Dawg - expound on the caramel with the sweetened condensed milk. That is interesting. Why do you have it in the crock pot?
My grandma used to put the unopened, label-free can in a pan of simmering water on the stove. It was fantastic on ice cream, warmed up a bit, topped with salted peanuts...mmmmmm...I always have a can or two in the pantry...like the crockpot method.You put an unopened can or two of SCM, minus the label, in a crock pot, cover with water, and heat on low for 8 to 10 hours, then let cool. It becomes this lovely caramelly sauce that is good straight from the can, or as a fruit dip or spread. You can cook it the same way using sterilized canning jars, or on the stove in simmering water. The CP is nice as you don't have to watch it. Apparently it's quite popular in Mexico.
15 pints of chokecherry syrup. I have never had anything chokecherry before but DH says I knocked it out of the park. (Boy is it weird saying DH).
15 pints of chokecherry syrup. I have never had anything chokecherry before but DH says I knocked it out of the park. (Boy is it weird saying DH).
I'm so envious! My cousin did 42 pints of chokecherry jelly a couple of weeks ago. I canNOT find chokecherry trees in my neck of the woods. I grew up picking chokecherries (from the time I was 5-6 years old), I know what the trees look like, but canNOT find any. We've walked every inch of the back 40, no chokecherry trees. Lots of highbush cranberry and wild grapes...15 pints of chokecherry syrup. I have never had anything chokecherry before but DH says I knocked it out of the park. (Boy is it weird saying DH).
I'm so envious! My cousin did 42 pints of chokecherry jelly a couple of weeks ago. I canNOT find chokecherry trees in my neck of the woods. I grew up picking chokecherries (from the time I was 5-6 years old), I know what the trees look like, but canNOT find any. We've walked every inch of the back 40, no chokecherry trees. Lots of highbush cranberry and wild grapes...