Following archived directions, I boiled a can of sweetened condensed
milk for 1.5 hours, let it cool and opened it.
Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
cloying.

I spread it on a vanilla wafer with good results, but following
instructions like pouring it over ice cream seemed too much.

I'd like to hear how you use this stuff - Mike

> wrote in message
ups.com...
> Following archived directions, I boiled a can of sweetened condensed
> milk for 1.5 hours, let it cool and opened it.
> Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
> cloying.
>
> I spread it on a vanilla wafer with good results, but following
> instructions like pouring it over ice cream seemed too much.
>
> I'd like to hear how you use this stuff - Mike
>
I've never done it myself, but I've heard lots of good reviews if you spread
it over a pastry case, then cover in sliced banana and then whipped cream.

Sarah

wrote:
> Following archived directions, I boiled a can of sweetened condensed
> milk for 1.5 hours, let it cool and opened it.
> Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
> cloying.
>
> I spread it on a vanilla wafer with good results, but following
> instructions like pouring it over ice cream seemed too much.
>
> I'd like to hear how you use this stuff - Mike

I don't use it in anything - just opening the can makes me gag. But
then, I don't like the taste of heavy cream, either, unless it's
whipped. ;-)

N.

> schreef in bericht
ups.com...
> Following archived directions, I boiled a can of sweetened condensed
> milk for 1.5 hours, let it cool and opened it.
> Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
> cloying.
>
> I spread it on a vanilla wafer with good results, but following
> instructions like pouring it over ice cream seemed too much.
>
> I'd like to hear how you use this stuff - Mike

It's oftne used as one of teh ingredients in baking and desserts. One thing
you can use it for is banoffee pie.

Another is Dulche de Leche brownies, see a promising recipe on
www.davidlebovitz.com. DL knows his stuff. I plan to make those brownies for
my birthday.

wrote:
> Following archived directions, I boiled a can of sweetened condensed
> milk for 1.5 hours, let it cool and opened it.
> Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
> cloying.
>
> I spread it on a vanilla wafer with good results, but following
> instructions like pouring it over ice cream seemed too much.
>
> I'd like to hear how you use this stuff - Mike

I boil it for 3 hours. Then I layer it with sliced bananas in a pie
crust (either graham cracker or baked regular). Top with whipped cream
and sometimes sprinkle with sliced almonds. Called Southern Plantation
Pie. Very rich. A little goes a long way.
Vickie

ha escrito:

> Following archived directions, I boiled a can of sweetened condensed
> milk for 1.5 hours, let it cool and opened it.
> Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
> cloying.
>
> I spread it on a vanilla wafer with good results, but following
> instructions like pouring it over ice cream seemed too much.
>
> I'd like to hear how you use this stuff - Mike

Spread between the layers of a cake.
Make sandwich cookies with it - plain vanilla cookies with a center
filling of dulce de leche
If it is thin, use it like caramel sauce on ice cream


SD...in Honduras

In article . com>,
wrote:

> Following archived directions, I boiled a can of sweetened condensed
> milk for 1.5 hours, let it cool and opened it.
> Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
> cloying.
>
> I spread it on a vanilla wafer with good results, but following
> instructions like pouring it over ice cream seemed too much.
>
> I'd like to hear how you use this stuff - Mike

My wife used to call it fake flan and poured caramel sauce on it. She
hasn't done that in years, but she used to occasionally. I was always
afraid it'd make my teeth dissolve, so I never tasted it.

leo

--
<http://web0.greatbasin.net/~leo/>

On 16 Jan 2007 12:45:54 -0800, "Vickie in Utah" >
wrote:

>
wrote:
>> Following archived directions, I boiled a can of sweetened condensed
>> milk for 1.5 hours, let it cool and opened it.
>> Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
>> cloying.
>>
>> I spread it on a vanilla wafer with good results, but following
>> instructions like pouring it over ice cream seemed too much.
>>
>> I'd like to hear how you use this stuff - Mike
>
>I boil it for 3 hours. Then I layer it with sliced bananas in a pie
>crust (either graham cracker or baked regular). Top with whipped cream
>and sometimes sprinkle with sliced almonds. Called Southern Plantation
>Pie. Very rich. A little goes a long way.
>Vickie

I also boil mine for three hours or so.

I make mini-tart shells and spoon the caramel into them. Less than a
teaspoon per shell. One can of condensed milk will do about 5-6 dozen
mini-tarts.

Before serving, I squirt canned whipped cream on them. I only make
these at Christmas.

I like the banana idea, and may do this next year instead of the
tarts. Making those little tart shells is a royal pain in the ass.

Jo Anne

On 16 Jan 2007 08:29:53 -0800, wrote:

>Following archived directions, I boiled a can of sweetened condensed
>milk for 1.5 hours, let it cool and opened it.
>Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
>cloying.
>
>I spread it on a vanilla wafer with good results, but following
>instructions like pouring it over ice cream seemed too much.
>
>I'd like to hear how you use this stuff - Mike

I prefer to spread it on Carr's Whole Wheat Crackers (slightly sweet,
reminds me of graham crackers). I friend likes it on Nutter Butter
peanut butter sandwich cookies.

The problem is that a little goes a long way and I never make it
through more than half a can before getting tired of it.

- Mark

On Wed, 17 Jan 2007 21:18:08 -0500, wrote:

>On 16 Jan 2007 08:29:53 -0800, wrote:
>
>>Following archived directions, I boiled a can of sweetened condensed
>>milk for 1.5 hours, let it cool and opened it.
>>Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
>>cloying.
>>
>>I spread it on a vanilla wafer with good results, but following
>>instructions like pouring it over ice cream seemed too much.
>>
>>I'd like to hear how you use this stuff - Mike
>
>I prefer to spread it on Carr's Whole Wheat Crackers (slightly sweet,
>reminds me of graham crackers). I friend likes it on Nutter Butter
>peanut butter sandwich cookies.
>
>The problem is that a little goes a long way and I never make it
>through more than half a can before getting tired of it.

I really can't see it going off - just stick the remaining half can at
the back of the fridge and forget about it until you get a craving...

(I'm too chicken to attempt to make my own, but I've been tempted to
buy the premade kind in the grocery store. One of these days...)

In article . com>,
"Vickie in Utah" > wrote:

> wrote:
> > Following archived directions, I boiled a can of sweetened condensed
> > milk for 1.5 hours, let it cool and opened it.
> > Tasted like smooth caramel candy, but SOOOOOO SWEEEEEEET it was
> > cloying.
> >
> > I spread it on a vanilla wafer with good results, but following
> > instructions like pouring it over ice cream seemed too much.
> >
> > I'd like to hear how you use this stuff - Mike
>
> I boil it for 3 hours. Then I layer it with sliced bananas in a pie
> crust (either graham cracker or baked regular). Top with whipped cream
> and sometimes sprinkle with sliced almonds. Called Southern Plantation
> Pie. Very rich. A little goes a long way.

Also called banoffee pie.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

On Wed, 17 Jan 2007 23:32:00 -0500, Karen AKA Kajikit
> wrote:

>(I'm too chicken to attempt to make my own, but I've been tempted to
>buy the premade kind in the grocery store. One of these days...)

Karen, there is another way to make it.

Take the top off the can, then cover the can tightly with aluminum
foil. Put the can into a shallow pan of some kind, and add water to
about half-way up. (This is a "Bain-Marie.") Add a lid.

Stick it in the oven at a temperature low enough that the water
doesn't boil. I'm thinking 225 F might do it.

Leave it there for around 3 hours. Check your water level
occasionally. After the 3 hours, check for doneness, and return to the
oven for longer if necessary.

If you want to get double use from your electricity, do a pot roast at
the same time.

I've never tried this, so I can't vouch for the results. I prefer to
live on the edge and boil the can. :-)

Jo Anne

On Thu, 18 Jan 2007 19:49:42 -0500, Jo Anne Slaven
> wrote:

>On Wed, 17 Jan 2007 23:32:00 -0500, Karen AKA Kajikit
> wrote:
>
>>(I'm too chicken to attempt to make my own, but I've been tempted to
>>buy the premade kind in the grocery store. One of these days...)
>
>Karen, there is another way to make it.
>
>Take the top off the can, then cover the can tightly with aluminum
>foil. Put the can into a shallow pan of some kind, and add water to
>about half-way up. (This is a "Bain-Marie.") Add a lid.
>
>Stick it in the oven at a temperature low enough that the water
>doesn't boil. I'm thinking 225 F might do it.
>
>Leave it there for around 3 hours. Check your water level
>occasionally. After the 3 hours, check for doneness, and return to the
>oven for longer if necessary.
>
>If you want to get double use from your electricity, do a pot roast at
>the same time.
>
>I've never tried this, so I can't vouch for the results. I prefer to
>live on the edge and boil the can. :-)

That sounds a lot less hazardous to life and limb (and I use the oven
on low heat quite a bit)... I'll have to try that, especially since DH
bought a whole case of condensed milk at costco and we only use about
one can a YEAR!