over heated milk? a caramel flavour

[joko]

an old friend of mine dad used to work in a dairy and every so often he would bring home a bottle of milk the colour of baileys.

apparently, by accident it had been over processed and goes brown - but this stuff tasted like caramel milshake and was lovely but they couldn't sell it like that so the staff got to take it home if they wanted

i think it was sterilised milk

does anyone know what this stuff is and why its not available in the shops? i am sure it would be popular.

thanks

[scoobysoo]

If you boil a can of condensed milk for a few hours it turns into a sort of caramel. I used to work in a restaurant and we used it as the tofee bit of banoffee pie, so you could easily make some yourself

[Kim A]

You can also buy jars of Dulche de Leche in the supermarkets and delis. That's caramelised milk, made by boiling and condensation. Delicious!!!!

[rockyracoon]

Scoobysoo I used to do that all the time, it's wonderful stuff

[spudqueen]

I've got a can of Carnation Caramel in my cupboard - it's already boiled for you, I bought it about a month ago in Morrisons. I keep meaning to make a banoffee pie with it.

[joko]

wow!
this was about 14 years ago when i first tasted this stuff.

the dairy just used to bin it or let the staff have it.

i guess they realised they were missing a trick when so much got drunk instead of chucked.

has it been available long?

[heathfield]

Sterilised milk was widely available from before WWII in our area. It came in a tall narrow pint bottle with a crown cap. It was popular because it would keep unopened for ages without going sour. It tasted a bit like diluted Carnation milk. Sales declined, and production eventually stopped after long-life UHT came along. People preferred the taste of UHT as it was more like fresh milk.

[Xollob]

I've heard about the trick boiling a can of condensed milk for a couple of hours. My question: does this work with sweetened or unsweetened condensed milk?

[heathfield]

Xollob - Unsweetened condensed milk is evaporated milk, and has already been taken as far as it will go. By heating sweetened condensed milk it's the sugar in it that turns to caramel. With Carnation Caramel, as mentioned by Spudqueen, this heating has already been done for you.

[joko]

I assume you must make a hole in the tin before boiling?

[Aprilis]

joko I was wondering whether you need to make a hole in the tin too. But on thinking about it those boil in the tin sponge puddings don't need piercing so maybe not.

Perhaps someone who has made caramel with a tin of condensed milk could clarify this? After reading this thread l now fancy making a banoffee pie!

[scoobysoo]

You don't need to make a hole in the tin...it would dribble out

[Alibobs]

You don't need to make a hole in the tin but you do need to keep the tin covered with water while you boil it (2-3 hours).
Otherwise - toffee ceiling

[Aprilis]

Thanks scoobysoo and Alibobs (sorry to hijack your thread joko). I thought it was likely to escape from the can if it was pierced but then I also thought the pressure might risk an explosion if it wasn't, so I couldn't make my mind up!

Ooh, I'm off to buy some condensed milk, cream and narnas, hehe! I fancy a biscuit base (like cheesecake)....hhmmm....yummy!