Apr. 11, 2014 9:51 pm
Updated: Apr. 20, 2014 6:59 am
It was about a month ago that I read (somewhere) that sweetened condensed milk can easily be made into caramel sauce. Having a bit of free time one afternoon, I decided to put this to the test, so I began searching for the directions... After about 30
mins, I still came up empty, and decided that if I was going to attempt this, I'd have to rely on my memory... I DO NOT like relying on my memory! I'm not saying that alzsheimer's is knocking on my door, but I do know that I "forget" things often.
What I was recalling, was to cook in the crockpot for ? hours, after adding ? amount of water, and to let it go. I had no idea whether to set the cooker on hi, or low, so I jumped it with both feet, figuring worst case scenario was, I'd toss a can of the "milk."
Out came the cooker, which I set on "hi" to heat it up. Added the can - leave the lid on, or take it off? Poured enough water into the pot to reach maybe 2" deep. I let it go for about an hour on hi, at which time I turned it down, and figured another 2-3
hours might do the trick. I did not take off the top of the can, btw. When I decided to call it "cooked," I removed the can and set it aside to cool, dumped the water and scrubbed the pot. Once the can had cooled, I decided to check inside, to see just
what had happend during the prior hours. The contents had indeed turned a caramel color, so gingerly I stuck a finger into the contents and took a taste. Well, yes, it did sort of taste like caramel, but the end result was a very thick "sauce." At this
point, I thought I'd set it aside for a couple of days, which brings me to this afternoon.
I pulled the can out of the frige, and dumped the contents into a micro friendly bowl. Into the micro for 2 minutes at 50% power, after which I gave it a good stir, gave it a "glug" of half & half, and mixed it to blend. Now I have the consistency I was looking for,
though I've not yet tasted the "finished" product.
As I was working on this endeavor, I kept thinking that I have an abundance of very ripe bananas, leftover strawberries that have macerated with sugar for days, and I made a batch of vanilla ice cream. What I'm
seeing in my mind's eye is a banana "split," topped with the strawberries and caramal sauce. I "could" make whipped cream or chocolate sauce to add to the mix, but frankly, I think if I can eat one of these, "as is," I'll be lucky not to pass out from
the overload of suger!
So, once again, crazycook has been at it again! Add another "first" to my repertoire...
Till next time, be well!