Hi,
I have made this before, but for a carmel sweet topping for toast for crackers.
I do boil the eagle brand milk for about 2 to 4 hours, depending on size of
can, and always make sure there is water in the pot, or else, believe me, you
will have a sticky problem, if the can explodes(and it will if the water runs
out while under the flame) so,
keep water in it.
but yes, it is very good!!
it can be kept in the fridge after cooled and can be used for many desserts,
for example, I make them for morning crapes, and they are delicious!!
Syl
Sugar Syl says,
Go on & touch someone with a little sugar
----- Original Message -----
From: Janet In Iowa
To: janet ; Delma's Group ; [EMAIL PROTECTED]
Sent: Monday, February 04, 2008 8:28 AM
Subject: [RecipesAndMore] Caramel Pie
Ok I found this recipe,, anyone ever heard of this done before? If gramma
were still alive I'd call her on this one.
Caramel Pie
2 cans Eagle Brand Condensed Milk
1 large Graham Cracker Pie Crust
Cool Whip
Chopped Nuts (optional)
Tear labels off cans and put them in a large stock pot. Cover the
cans with water and boil for two hours. Make sure that the cans stay covered
with water. take the cans out of the water and let cool for about an hour. Do
Not Open The Cans Until They Have Cooled. Once cooled, open the cans and pour
into pie crust. Top with Cool Whip and chopped nuts.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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