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Step 1
Place the closed can of condensed milk in a tall and narrow cooking pot.
Step 2
Pour water over the can, enough to cover the tin.
Step 3
Cover the pot with a lid. Boil for 2 hours, remembering that the can has to be immersed in the water at all times (refill the water if necessary). Warning: don’t leave the house, don’t have a nap during that cooking time - unless you want for the can to explode and cover your kitchen in caramel.
Step 4
Carefully remove the can from the pot. Leave to cool completely.
Step 5
Once cooled, use it in cakes and desserts straight away, or store in the refrigerator overnight. For longer storage, freeze it in a freezer-friendly container.