Originally Posted by Betty Jane
No, I think that the carmel pie is made with sweetened condensed milk. I have heard that it can be browned in the can (unopened) by boiling it in water for hours. I have never done this successfully. Betty Jane
I remember doing it once. I think I got the recipe from the can of sweetened condensed milk. May be Carnation Brand? I'm sorry, but I don't remember much back then, but I know I used to do all my shopping at Safeway, in Vancouver, WA. Maybe Safeway.com can find whose product they sold in that store? This would have been 1980? I do remember that you put the can of Sweetened Condensed Milk, OPENED! (with a church key?) into a crock pot on low with water surrounding the can, but not high enough to splash into the can. Put the crockpot on low, and the crock pot lid loosely on, and cook for ??? number of hours until the milk turns golden. I don't remember the time it takes to happen, but it is the sugar reaction to the low steady heat. It just happens. You must keep an eye on the water level (lift can to add water), or you can crack your Crockpot. (I think, I turned the heat off over night?) and turned it back on during the day, so I could watch it. I checked for color by dipping a clean tooth pick into one of the holes after it was turned off? If you do it right, you will have made real carmel, to bake with. I remember using a pair of tongs to pull it out, while it was still warm, to get the carmel out of the can before it 'sets'. Place in covered heat safe dish w/ lid for storage. I used corning dishes for storing. I only made it once, for Christmas one year? I think I saw it as a challenge. Wheew! :oops: *I can't believe remembered all that.
Be careful hot sugar (carmel) can give severe burns. Please check for the total recipe, before you attempt it. I know there was more to it, than just what I remember. (Brain Injury in 1990) Hot Sugar and hot glass and metal, be careful. :oops: