Rich and gooey caramel toffee sauce is a perfect topping for ice cream, dipping churros, bananas, apple chunks, pie filling, etc. The list is endless.
Author: Portlandia Pie Lady
Ingredients
1 to 3unopenedcans sweetened condensed milk (remove label)
Deepsaucepan (deep enough to submerge can in 2 inches over the top of the can)
Permanent marker(sharpie)
Instructions
With a permanent marker write on the cans how long you intend to boil them for (1, 2 or 3 hours) and remove the labels.
Place the cans in the pan you are using and fill with water, making sure the water will be at least 2-inches over the top of the cans.
Remove the cans, place pan of water on stove top on high. When the water begins to boil place cans back in pan, turning the burner down to medium-high. However, keep the water boiling.
Check every 15 minutes and add hot water as needed to keep water level 2 inches over the cans. (I warm up 3 to 4 cups of water in the microwave.) Make sure to not add the hot water too quickly as to not stop the boiling. Whatever you do, do not ever let the water get below the top of the cans (they can explode).
If taking out cans at various times, have some extra hot water to account for water/can removal displacement. When the timing is over remove cans with tongs and place on counter.
Let them cool off for a few hours before you attempt to handle the cans or open them. Store unopened cans at room temp/pantry. Good up to 6 months (check label for expiration date).