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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 servings or more 53g Recipe makes 10 servings or more) |
||
| Calories 171 | ||
| Calories from Fat 41 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.7g | 7% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 67mg | 2% | |
| Potassium 198mg | 5% | |
| Total Carbohydrate 29.1g | 9% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 29.1g | ||
| Protein 4.2g | 8% | |
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By: Meghan
Feb 7, 2002
It is a delicious carmel spread from Brazil. I got this from a friend who was an exchange student there, it is the most addicting thing ever, watch out, this is NOT low in fat...quite the contrary 
but soooo worth it.
10 servings or more
Ingredients
- 1 can sweetened condensed milk
Directions
1
Pierce the top of the can with a bottle opener and remove paper from can.2
Cover top of can tightly with aluminum foil.3
Place in a sauce pan, submerge in water to 1" from the top.4
Boil over med-low heat for 4 hours.5
Open lid of can and place contents in a bowl.6
EXCELLENT for dipping apples, pears, crackers and for spreading of bread and great on ice cream!
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Course > Desserts > Frozen
- Course > Lunch/Snacks
- Course > Condiments, etc. > Sauces > Sweet Sauces
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > Mexican
- Cuisine > South American > Brazilian
- Preparation > Time to Make
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Number of Servings
- Preparation > Presentation
- Occasion > Dinner Party
- Occasion > Novelty
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Lighter Fare
- Dietary > Free of... > Gluten-free
- Dietary > High in... > High Calcium
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: CHEFinLA
On Jun 1, 2009
Ok, I feel guilty, I cooked the sweet milk to a boil,then lowered it after it boiled and kept whisking for 10 minutes..and it was done. I used a non-stick pot & non stick whiks..as I removed it(very hot) I strained any particles that may have scorched into another bowl. Logically, I decided not to bake & just eat the bowl.
From: Chef #908267
On Jul 31, 2008
Sorry, ignore my review, i'm new here, i though that review was part of the recipe
From: kcstyle
On Jul 29, 2008
YUM! YUM! YUM! Followed recipe exactly and it was oh so Yummy! Before serving wisk for smooth texture. Did I mention YUM?!?
From: Alex Borshch
On Apr 28, 2002
Actually, the people that boil the can without opening it first are not idiots but know what they are doing. If you submerge the whole can in water (at least an inch of water above the can) the can will never explode. Instead, you will be able to make the caramel in half the time, since it will be boiled under pressure. In two hours you will have semi-solid spread and in 3.5 a solid dessert. Plus it's easy, no need to open the can, find a foil, measure the water level. Just take the can and boil it. Voila.
ideas from Recipezaar
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