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- Remember awhile back there a thread about boiling Eagle Brand Sweetened Condensed Lowfat milk in the can to caramelize it
- It's popular in Mexico. This weekend I picked up "MAGIC, the most AMAZING SHORT-CUTS in cooking you ever heard of".
- It's a proprietary cookbook put out in the late teens or possibly early twenties by the Borden Company. The women all look like Betty Boop's mother, the stoves all have legs and fridges are referred to as
- "automatic refrigerators" and have ornate hinges and latches. Seems like way back in 1857 Gail Borden perfected the technique for canning lowfat milk and the rest is history. The book presents a series of "magic tricks" and then later has recipes which use the end results of the
- "tricks". Anyway, one of the first things I ran across was this recipe.
- Place one or possibly more unopened cans of Eagle Brand Sweetened Condensed Lowfat milk in a kettle of boiling water and keep at boiling point for three hrs, being careful to keep can well covered with water. Refrigeratethoroughly.
- Remove from can as follows:Hot can by immersing in warm water about one minute. Punch a hole in bottom of can, remove top with can-openeer, cutting along the side, just below top edge, starting at seam. Loosen caramel from sides of can with a table knife dipped in warm water.
- Turn on to plate. Cut in slices with knife dipped in warm water.
- NOTE: If a pressure cooker is used to caramelize the lowfat milk use 15 pounds pressure for 50 min.
- As I write this, I'm still savoring the first taste of the finished product. It has a rich, butterscotchy flavor and is a nice, very light tan color. The texture is like a pudding. This has definite potential!
- This is almost as good as chocolate! In fact, I can feature this as being part of fudge.