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By (user no longer on site)
over a year ago
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"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid."
Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel. |
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By (user no longer on site)
over a year ago
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"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.
Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel."
Doesn't the tin explode? |
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By (user no longer on site)
over a year ago
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"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.
Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel."
Technically that is toffee. Not same as caramel 
Low heat is the key |
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By (user no longer on site)
over a year ago
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"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.
Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.
Technically that is toffee. Not same as caramel
Low heat is the key "
I meant along with the condensed milk Mr. |
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By (user no longer on site)
over a year ago
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"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.
Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.
Technically that is toffee. Not same as caramel
Low heat is the key
I meant along with the condensed milk Mr."
Got lost there Mrs... Lol wasn't that mysteriousmel answer? |
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By (user no longer on site)
over a year ago
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"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.
Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.
Technically that is toffee. Not same as caramel
Low heat is the key
I meant along with the condensed milk Mr.
Got lost there Mrs... Lol wasn't that mysteriousmel answer? "
Yeah,  it's late. And no, she'll have caramel. |
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By (user no longer on site)
over a year ago
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When your making the caramel get a pastry brush or some small brush and around the sides of the pot kept rubbing the brush which is damp along the sides and it should help control the procedure and not allow it to burn to quickly . |
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By (user no longer on site)
over a year ago
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Correct me if I am wrong but what its being described by op I think is caramel that you put on to of creme brulee. Not milk caramel which is similar if not the same to toffee (milk butter sugar).
Also I noticed that we all became Jamie Oliver and some Gordon  |
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By *aid backMan
over a year ago
by a lake with my rod out |
"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.
Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel."
they also now sell tins of caramelised evaporated milk |
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By (user no longer on site)
over a year ago
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"Also I noticed that we all became Jamie Oliver and some Gordon
You know you've been watching Jamie Oliver too much when you add olive oil to your Pot Noodles! "
Through in some veggies and some prawns for good measure  |
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"Also I noticed that we all became Jamie Oliver and some Gordon
You know you've been watching Jamie Oliver too much when you add olive oil to your Pot Noodles!
Through in some veggies and some prawns for good measure "
Hmmm, much better than Jamie's Sainsbury ad when he says... "whacking in those tomatoes"!
Well I won't be eating any if that's what he's done! |
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By (user no longer on site)
over a year ago
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"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.
Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.
they also now sell tins of caramelised evaporated milk"
They sure do thank god boiling milk for hours did my head in |
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