Turn it into dulce de leche; you can ust put the unopened can in a pan of water, bring to a simmer, and let it stay at the simmer for ages, topping the water up as necessary, or you can cheat, and cook it in a pan with some brown sugar and a bit of butter until it thickens and smells gorgeously caramel-y
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All those ideas sound AWESOME! Thanks a lot, especially for millionaire's shortbread, will be on menu. And i think i'd rather cheat, being crazy about caramel.:)
I tend to do it the cheat's way, because I'm terrified of the can of milk exploding if I boil it unopened! Plus it's much easier to gauge how thick you want it (bearing in mind it thickens up a bit more as it cools, so you should stop cooking it when it's just slightly runnier than you want it), and make sure it doesn't burn.
It's not as bad as pure sugar, but you wouldn't want to leave it alone on the stove for very long, as it can go from absolutely fine to way too dark and rather bitter quite quickly!
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