Ingredients
1 14 oz. can of Eagle Brand sweetened condensed milk (NOT EVAPORATED MILK)
1 Graham cracker pie shell
1 small tub of Cool Whip
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Electric butter churn — artisan butter from cream in minutes
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Place the whole can of milk in sauce pan and put enough water in the pan to cover can completely. Boil about 3 hours turning every 30 minutes with tongs. Add hot water as need to keep the can of milk covered at all times. After 3 hours, take can out and set aside for at least 4 hours. Best to do this the day before you need it. When cooled, open can and with spatula, spoon caramel filling out into crust. Top with cool whip and chill over night. Can do two or three cans at once and mark cans when cooled and place in cabinet until the next time you want to make this pie. Just open can, spoon into crust top with cool whip and chill and you have a pie in 5 minutes. Enjoy.