How to caramelize condensed milk?

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I bought a condensed milk tin, and i want to caramelize it to prepare a banofee pie, but i'm not sure how to do that, am i meant to put the tin without opening it in boiling ...show more
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Dolche De Leche
1 can sweetened condensed milk

Directions:
Dolche De Leche
Use a can opener to poke 2 small holes in the top of can.
Fill a small pot with 4 inches of water. Place can in water, then add or remove water so that the top of the can sits 1/4-inch above the waterline. Bring water to a simmer and let simmer for 6 hours. Top off water occasionally so that it remains at the same basic level. Don’t worry if a small amount of the can’s contents bubble up and cloud the water during the simmering process.
Let can cool, then open and skim off top 1/4-inch of condensed milk. What remains below should be a thick creamy, delicious caramel sauce. Serve with fresh fruit such as bananas, berries, star fruit, etc.

(please note that this recipe uses SWEETENED condensed milk, not evaporated milk. That makes a WORLD of difference)

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thanks,
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  • jizlepuff answered 7 years ago
    Put the unopened can into a saucepan, cover with water and bring to the boil, turn down the heat and simmer for three hours. Leave untill completely cool and open. Hey presto, toffee. Make sure you keep the water level topped up to keep the can covered.
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  • scorpio_queen_2003 answered 7 years ago
    my recipe says to NOT open tin,but do boil gently for 2-3 hours,making sure it is covered with water at all times.you can boil a few tins at a time,and put some in the cupboard for another time.i read they will keep for quite a while,as long as not opened before!
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  • stellamay answered 7 years ago
    dont open tin, put in boiling water and simmer 30 min, then you can open it. You can buy them already caramalised in tin at supermarkets. Well thats in Australia though.
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  • vicforsy answered 7 years ago
    Bannoffee cheesecake with chocolate sauce...

    Ingredients
    For the cheesecake
    1 x 225g/8oz can condensed milk
    150g/6oz chocolate oat biscuits, crushed
    75g/3oz butter
    2 tbsp clear honey
    4 bananas, peeled and cut into chunks
    400g/14oz cream cheese
    4 tbsp icing sugar
    1 tbsp maple syrup
    For the chocolate sauce
    40g/1½oz butter
    175ml/7fl oz double cream
    225g/8oz milk chocolate, roughly chopped



    Method
    1. Place the unopened tin of condensed milk into a lidded saucepan and cover with water.
    2. Bring to the boil, reduce the heat, cover with the lid and simmer for 1½ hours, topping up with water if necessary.
    3. Remove the condensed milk from the water and leave until cool enough to open the can.
    4. Meanwhile, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon.
    5. Place four 7.5cm/3in chefs' rings onto a flat plate.
    6. Spoon the biscuit crumb mixture into each chefs' ring and flatten with the back of a spoon.
    7. Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown.
    8. Remove the bananas from the pan and leave to one side to cool.
    9. Place the cream cheese and icing sugar into a bowl and whisk until smooth.
    10. Stir in the maple syrup and the caramelised condensed milk.
    11. Spoon the sweet cream cheese mixture into the chefs's rings on top of the biscuit base.
    12. Place in the fridge and leave to set for 30 minutes.
    13. For the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat.
    14. Add the chopped chocolate and stir to combine.
    15. Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy.
    16. To serve, remove the cheesecakes from the fridge, remove the chefs' rings and place each cheesecake onto a serving plate. Top with the fried bananas and a spoonful of chocolate sauce.
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