Making caramel
Purists, avert your eyes now.
The other day I wrote about making home-made ice cream suitable for people with allergies. In passing I mentioned how I make the caramel flavouring for caramel ice cream — here it is again for those that missed it.
Easy Caramel
Take a tin of sweetened condensed milk (around here they’re 395g) and remove the label. Place it (unopened!) in a pot and cover it with boiling water. Simmer for a good 3 hours or so. Take care to ensure it doesn’t boil dry — when cans overheat they explode, and this could damage not only your kitchen but any people who are too close.
Once it has cooled the caramelised milk/sugar mixture can be used to flavour icecream (making sure it is really cold first) and makes a tasty treat when used as a filling in little pastry cases. Personally I tend to just eat it straight out of the tin…