Take one can of sweetened, condensed milk and remove the paper wrapper. Do NOT open the can and put it in a pot of water, making sure it’s covered with a couple of inches of water. Bring to a boil and boil for 2 hours, covered, checking frequently to make sure it’s still submerged in the water. You may have to add more water during the process.

When the 2 hours are up. Turn off the heat, very carefully remove the pan from the heat and let it cool down. Ideally you should let it cool for several hours.

I’m a little skittish with this – constantly checking my water levels and not disturbing it much after cooking. I don’t want a caramel explosion in my kitchen.

When it’s cool, open the can and scrape the contents into a pie crust, or put a couple of dollops on ice cream or in your coffee. Instant caramel.

I found that I needed two cans to fill a 9-inch pie crust.

Let me know what you think!

Love this recipe! Have you ever used the caramel as the filling and put the nuts in it? Kind of like pecan pie only not so soft. I’m trying to figure that one out. OOOOH! I should try that dulce de leche thingie where you boil the Eagle brand milk to make caramel. Then stir a bunch of toasted nuts in it. No, actually, you should do it and take pictures of it and blog about it then tell everyone that I’m your inspiration. Har. Har again.

Joanne – if I had to do six interviews in one day I would probably just pick another career on the spot. nice work!

I would have much rather been sitting at home. Watching SATC. Digging into this with a fork.

Looks amazing!