Paisley
Assistant Cook
I'm going to try boiling canned evaporated milk for the first time. As a canner, I'm tempted to break out the 'ol pressure cooker, but either way I'm anxious to get to the end result which I'm hearing comes out very similar to dulce de leche.
My plan was to make some apple/pecan cookies and sandwich the gooey caramel conconction between but what I need to know is...will this stuff harden some? Is this a good idea? Or would it be best to just shmear the caramel on top as an icing? Since I've never worked with it, I'm not sure what to expect in regards to consistency given time to set (if it even will).
So that's my question. I hope I get replies...
My plan was to make some apple/pecan cookies and sandwich the gooey caramel conconction between but what I need to know is...will this stuff harden some? Is this a good idea? Or would it be best to just shmear the caramel on top as an icing? Since I've never worked with it, I'm not sure what to expect in regards to consistency given time to set (if it even will).
So that's my question. I hope I get replies...
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