What is summer without ice cream, and what is ice cream without toppings? I love caramel, and this recipe is easy as well as delicious.
Caramel topping:
ingredient: sweetened condensed milk
Remove the label from the can of milk (be sure you're not using evaporated milk) and place it (unopened) on its side in a heavy saucepan. Cover with water. Bring to a boil and simmer for 2 hours. Remove from heat and let the can cool completely. It is best to put it in the refrigerator overnight. If you don't wait until it is cooled, you could have a hot explosion, so please be patient. When the can is cooled, open it up and, voila, you have a thick caramel sauce. You will probably want to thin it with a bit of milk. I often do several cans at a time in a large pot and store the cans in the refrigerator.
4 comments:
Hey Linda - I was looking through your blog & happened across this recipe. Carmel topping sounds wonderful - have you ever tried it with evaporated milk? I am guessing that it wouldn't carmelize because there's no sugar. Anyway, let me know. I am sugar-free and was hoping it might work. :)
Hi Amy, I have not tried it with evaporated milk, but I think you're right about it not carmelizing. Sorry I can't make any suggestions.
I will let you know if I try it with evaporated milk. My hubby loves carmel so I am going to make him some of yours so he can it it with the sugar-free ice cream I make for him. :)
Linda - one more comment from me - i read the part about "this is not an original creation of mine but I'm not sure any one person can take credit for it" and cracked up. There are just some foods that no one owns the recipe too. Love that you stated it plainly and kindly. :)
PS - I moved! www.SimplySugarAndGlutenFree.com
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