To make additive free caramel is super easy, and this old family trick (that you probably all know about) is something that I had forgotten about till recently. Our Aunty Pam used to do this all the time and would then make these amazing little caramel filled tarts. These were always a hit and requested every time we went to visit.
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Tracey and Jo
- 1h 40m
- 1 can
- 1 x 395g tin condensed milk, sealed
- Peel the label off the tin and place in a large pot of cold water, bring to the boil then reduce heat to a simmer for two hours (ensure that the tin is covered with water the entire time)
- IMPORTANT - allow water and tin to cool down before tipping out the water or opening the can. Once cooled down, open tin and store caramel in an airtight container in the fridge for up to two months