---------- Recipe via Meal-Master (tm) v8.04
  
       Title: ONE INGREDIENT SOFT CARAMEL
  Categories: Candies
       Yield: 1 servings
  
            - Judy Dunn   SSPJ19B
       1 cn Sweetened condensed milk
            -   (not evaporated)
  
   Remove label from can.  Place UNOPENED can in the
   bottom of a VERY DEEP pot, such as a deep dutch oven.
   Cover with water so that the water is 3 to 4-inches
   above the can. Bring the water to a boil and boil
   steadily for four (4) hours.
   
   YOU MUST MAKE SURE THAT THE CAN IS ALWAYS TOTALLY
   COVERED WITH WATER. NEVER LET THE WATER LEVEL GET DOWN
   TO THE TOP OF THE CAN, BECAUSE THIS COULD CAUSE THE
   CAN TO EXPLODE.
   
   Don't worry, I've been doing this for years and years.
   At Easter time I boil 2 to 3 cans at once. After the
   four (4) hours is up, remove the can with tongs and
   place on a wire rack to cool. Be assured, the can will
   not explode.  Refrigerate.
   
   When can is cold, open and you will have soft caramel;
   even the color is caramel.  The only bad thing about
   boiling this one can is that you will be sorry you
   didn't boil two or three.
   
    Source: ORIGIN UNKNOWN  -  From Judy Dunn’s Database
   
    Downloaded from *P’s - FOOD FORUM Topic  09/07/1992
   Formatted for M-M 12/16/1992  by  Joe  JPMD44A Comiskey
  
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