14 oz sweetened condensed milk
1 variations after car'mlzed-
1 spicy caramel topping-
1/2 tsp ground cinnamon
1/4 tsp vanilla or almond extract
1 water
1 nutty caramel topping-
1 tsp vanilla
1/3 cup nuts -- chop/toast
2 tbsp flaked coconut
1 chocolate caramel topping-
1 tsp vanilla
1 oz unsweetened chocolate --
1 melted
1/3 cup nuts -- chopped
Directions
Note - "milk" refers to one 14 oz. can of Sweetened Condensed Milk.
Oven Method: Pour milk into a 9" pie plate. Cover with foil; place
in larger shallow pan. Fill larger pan with hot water to just below
pie plate rim. Bake at 425~ for 1 1/2 hours or until thick and
caramel colored. Beat until smooth. Stove Top Method: Pour milk into
top of double boiler; place over boiling water. Over low heat,
simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat
until smooth. Microwave Method: Pour milk into 2 qt. glass measure.
Cook on med. (50% power) 4 mins., stirring briskly every 2 mins until
smooth. Cook on med-low (30% power) 12 to 18 mins. or until very
thick and caramel colored, stiring briskly every two mins. until
smooth. To Reheat in Microwave: Place desired amount of caramel
in a 1 or 2 cup glass measure. Heat on high (100% power) 40 to 50
secs. or until warm, stirring after 20 secs. Variations after
caramelizing Sweetened Condensed Milk: Spicy Caramel Topping: Stir
in cinnamon, vanilla/almond extract; add water to desired
consistency; mix well. Nutty Caramel Topping: Stir in vanilla, nuts,
and coconut. Chocolate Caramel Topping: Stir in vanilla, chocolate,
and nuts (if desired). Mix well. USES: As a pudding w/whipped cream
and shaved chocolate. As a topping for ice cream, pound cake, or
angel food cake. Combined with whipped cream to fill cream puffs or
layer in parfaits. As a frosting or filling for cookies, cakes, and
tortes. Spooned over baked apples, poached pears, rice pudding, or
bread pudding. Source: Borden, Inc.
Recipe By :
Servings: 1 servings
Caramelizing Sweetened Condensed Milk Recipe brought to you by Recipe Ideas
Categories: Beverages; Candy; Dessert
The History of Recipes
Historians have found proof that recipes existed back into antiquity, at least as far as ancient Egypt, and possibly even further. However, generally, these old records were just very basic pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius assembled some documents describing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs made use of a good variety of spices, including some that we all recognise such as thyme, mint and asafoetida. Closer to modern times, there are two interesting books which date from the 1300s : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is served today, but instead recipes for the types of food prepared for the nobility of the period. In the fifteenth century, the Crusaders brought back many spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and spices prompted an eruption in manuscripts on cooking, the majority of which are kept safe in private libraries. During the succeeding few hundred years, the powerful families of Europe competed with each other to serve the most exotic meals, and because of this chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe publications were in high demand, mostly due to higher levels of literacy, more spare time and being a little richer. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Caramelizing Sweetened Condensed Milk recipe.
