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Banoffee

Reviewed: Dec. 21, 2010
I learned about this recipe while in England and had to try it once I learned that all you had to do was be brave enough to boil a can of condensed milk. I to started out with over 3 hrs of boiling but I've experimented by having a large kettle with up to 5 cans boiling and sacraficing a can at 1.5 hrs and the toffee was just fine. I also like to add sugar and vanilla to the whip cream. Also I will try nutmeg the next time I make the crust as some people aren't fans of the ginger. In the end the best part is describing to people how you boil the condensed milk, they're all afraid that it will explode. Now I can point out that I'm not the only crazy cook doing this. Hey maybe the Myth Busters on the Discovery channel need to experiment with trying to make a can of condensed milk explode.
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