GoombaP wrote:
>
> The first thing I learned to cook was something my mother called Candy
> Florida, a simple, delicious, energy-inefficient recipe. Take a can of
> sweetened condensed milk and drop it in a big pot of boiling water. Boil for
> 10 hours (being sure to add water as needed). Cool, refrigerate 'til cold,
> then open the can. The caramalized content tastes great on ice cream, graham
> crackers, etc.



Now-a-days it's generally called "Dulce de Leche".
Haagen Dazs makes an addictive Dulce de Leche ice cream.

gloria p

Puester > wrote in
:

> GoombaP wrote:
>>
>> The first thing I learned to cook was something my mother called
>> Candy Florida, a simple, delicious, energy-inefficient recipe. Take a
>> can of sweetened condensed milk and drop it in a big pot of boiling
>> water. Boil for 10 hours (being sure to add water as needed). Cool,
>> refrigerate 'til cold, then open the can. The caramalized content
>> tastes great on ice cream, graham crackers, etc.
>
>
>
> Now-a-days it's generally called "Dulce de Leche".
> Haagen Dazs makes an addictive Dulce de Leche ice cream.
>
> gloria p

Here in the Southwest there is another brand (can't remember the name) of
sweetened condensed milk that is already caramelized. It's usually
merchandised right next to the Eagle Brand.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne" wrote:
> Here in the Southwest there is another brand (can't remember the name) of
> sweetened condensed milk that is already caramelized. It's usually
> merchandised right next to the Eagle Brand.

Yes, yes there is! I also can't remember the name... my mind's eye sees one
of the Mexican or South American brands, and it's labeled (besides the brand
name) as dulce de leche...

I think I have to go to the store!

On Sun, 15 Aug 2004 23:28:00 GMT, Wayne > wrote:

>Puester > wrote in
:
>
>> GoombaP wrote:
>>>
>>> The first thing I learned to cook was something my mother called
>>> Candy Florida, a simple, delicious, energy-inefficient recipe. Take a
>>> can of sweetened condensed milk and drop it in a big pot of boiling
>>> water. Boil for 10 hours (being sure to add water as needed). Cool,
>>> refrigerate 'til cold, then open the can. The caramalized content
>>> tastes great on ice cream, graham crackers, etc.
>>
>>
>>
>> Now-a-days it's generally called "Dulce de Leche".
>> Haagen Dazs makes an addictive Dulce de Leche ice cream.
>>
>> gloria p
>
>Here in the Southwest there is another brand (can't remember the name) of
>sweetened condensed milk that is already caramelized. It's usually
>merchandised right next to the Eagle Brand.

I know I've seen at least one brand of caramelized sweetened condensed
milk in our supermarkets--in the Latino food section.

Mary in Houston

In article >,
"GoombaP" > wrote:

> The first thing I learned to cook was something my mother called Candy
> Florida, a simple, delicious, energy-inefficient recipe. Take a can of
> sweetened condensed milk and drop it in a big pot of boiling water. Boil for
> 10 hours (being sure to add water as needed). Cool, refrigerate 'til cold,
> then open the can. The caramalized content tastes great on ice cream, graham
> crackers, etc.

10 hours sounds a bit over the top. Two or three should be sufficient.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

Go ahead then, try it. But once the can is opened you're SOL.

"Miche" > wrote in message
...
> In article >,
> "GoombaP" > wrote:
>
> > The first thing I learned to cook was something my mother called Candy
> > Florida, a simple, delicious, energy-inefficient recipe. Take a can of
> > sweetened condensed milk and drop it in a big pot of boiling water. Boil
for
> > 10 hours (being sure to add water as needed). Cool, refrigerate 'til
cold,
> > then open the can. The caramalized content tastes great on ice cream,
graham
> > crackers, etc.
>
> 10 hours sounds a bit over the top. Two or three should be sufficient.
>
> Miche
>
> --
> If you want to end war and stuff you got to sing loud.
> -- Arlo Guthrie, "Alice's Restaurant"
>

Miche > wrote in
:

> In article >,
> "GoombaP" > wrote:
>
>> The first thing I learned to cook was something my mother called
>> Candy Florida, a simple, delicious, energy-inefficient recipe. Take a
>> can of sweetened condensed milk and drop it in a big pot of boiling
>> water. Boil for 10 hours (being sure to add water as needed). Cool,
>> refrigerate 'til cold, then open the can. The caramalized content
>> tastes great on ice cream, graham crackers, etc.
>
> 10 hours sounds a bit over the top. Two or three should be
> sufficient.
>
> Miche
>

IMHO, it probably does take 10 hours if you're just boiling in a kettle
of water. It takes 3 hours in a pressure cooker, which is the way we
have done it. It's done to thicken the milk to an almost spreadable
consistency, not just caramelize it. The caramelized version you can buy
is probably pourable.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:
> Miche > wrote in
> :
>
>
>>In article >,
>> "GoombaP" > wrote:
>>
>>
>>>The first thing I learned to cook was something my mother called
>>>Candy Florida, a simple, delicious, energy-inefficient recipe. Take a
>>>can of sweetened condensed milk and drop it in a big pot of boiling
>>>water. Boil for 10 hours (being sure to add water as needed). Cool,
>>>refrigerate 'til cold, then open the can. The caramalized content
>>>tastes great on ice cream, graham crackers, etc.
>>
>>10 hours sounds a bit over the top. Two or three should be
>>sufficient.
>>
>>Miche
>>
>
>
> IMHO, it probably does take 10 hours if you're just boiling in a kettle
> of water. It takes 3 hours in a pressure cooker, which is the way we
> have done it. It's done to thicken the milk to an almost spreadable
> consistency, not just caramelize it. The caramelized version you can buy
> is probably pourable.
>

Here is a link to an old article at Google Groups that has probably the
definitive rfc directions. A Google Group search turns up lots of discussion.

http://groups.google.com/groups?hl=e...sfc.nasa.go v

For me, three hours at a slow boil is plenty to give a spreadable result.

Has anyone ever had a grainy consistency result? It happened to me once,
using a can of store brand sweetened condensed milk (maybe too long at the store?).

Peggy

Save yourself some time:
In the Spanish foods section of my grocery store, you can buy this carmelized
condensed milk already made. It is produced by the same company that sells the
evaporated milk products in the same aisle. Not every market has this, so if
you have a market that is very international, I would suggest you look there.

-Jen
Half the people you know are below average. -Steven Wright

Save yourself some time:
In the Spanish foods section of my grocery store, you can buy this carmelized
condensed milk already made. It is produced by the same company that sells the
evaporated milk products in the same aisle. Not every market has this, so if
you have a market that is very international, I would suggest you look there.

-Jen
Half the people you know are below average. -Steven Wright

JLove98905 wrote:
> Save yourself some time:
> In the Spanish foods section of my grocery store, you can buy this carmelized
> condensed milk already made. It is produced by the same company that sells the
> evaporated milk products in the same aisle. Not every market has this, so if
> you have a market that is very international, I would suggest you look there.
>
> -Jen
> Half the people you know are below average. -Steven Wright

Yup.. I just noticed it for the first time myself. Wasn't sure what I'd
use it for though. I think on top of some angel cake.
Goomba

JLove98905 wrote:
> Save yourself some time:
> In the Spanish foods section of my grocery store, you can buy this carmelized
> condensed milk already made. It is produced by the same company that sells the
> evaporated milk products in the same aisle. Not every market has this, so if
> you have a market that is very international, I would suggest you look there.
>
> -Jen
> Half the people you know are below average. -Steven Wright

Yup.. I just noticed it for the first time myself. Wasn't sure what I'd
use it for though. I think on top of some angel cake.
Goomba

On Mon, 16 Aug 2004 12:36:39 GMT, Wayne > wrote:

>IMHO, it probably does take 10 hours if you're just boiling in a kettle
>of water. It takes 3 hours in a pressure cooker, which is the way we
>have done it. It's done to thicken the milk to an almost spreadable
>consistency, not just caramelize it. The caramelized version you can buy
>is probably pourable.

I've made this in the past and I seem to recall that it took around
four hours in just a boiling pan of water.


--

Julie S