Over the summer, I heard of a technique where you take a can of sweetened condensed milk, submerge it in a pot of water, and boil it for a long time; the milk will turn into a lovely caramel sauce! What I didn’t realize at the time was that “a long time” is actually 3 HOURS. I decided at 7 p.m. on Tuesday night to try this out. So from 7 until 10, I was babysitting a pot of water, boiling one little can of condensed milk. The tricky part of this endeavour is that if the water is allowed to boil down too much, the can could explode. Every 15 minutes, I went into the kitchen and topped up the pot of water. Because the can remained sealed throughout the entire boiling, I didn’t think it was necessary to use our filtered water. Instead, I used the water straight from the tap.
That is baked on residue from the water. So disgusting. This just solidified my resolve to always use filtered water in all cooking, even if the water isn’t absorbed (like potatoes). I also rinse my hair out with a bottle of filtered water. It’s not excessive. It’s necessary. Look what could build up! Gross!
I used it as the filler between the two layers of a chocolate cake. I’m looking forward to tasting it tomorrow. But what can be wrong with chocolate and caramel? Nothing I tell you!
Next time, though, I’ll maximize my time by boiling 5 cans at the same time while using my bigger pot to host the boiling party so that the water won’t boil over and Blessing won’t have to scrub the stove top again. *cough*