Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rtech.UUCP Path: utzoo!watmath!clyde!cbosgd!cbdkc1!desoto!packard!edsel!bentley!hoxna!houxm!mtuxo!mtunh!mtung!mtunf!ariel!vax135!timeinc!phri!pesnta!hplabs!amdahl!rtech!jeff From: jeff@rtech.UUCP (Jeff Lichtman) Newsgroups: net.cooks Subject: Re: hot pepper oil, etc. (really caramel sauce) Message-ID: <519@rtech.UUCP> Date: Sat, 29-Jun-85 04:17:24 EDT Article-I.D.: rtech.519 Posted: Sat Jun 29 04:17:24 1985 Date-Received: Tue, 2-Jul-85 05:58:09 EDT References: <3041@drutx.UUCP> <10281@rochester.UUCP> Organization: Relational Technology, Alameda CA Lines: 21 > ... they also served some cookies called > "alfajores" (sp?), consisting of two shortbread-like disks sandwiching a > layer of caramelized condensed milk (it looked kind of like translucent > peanut butter, but they assured me that it was slowly heated condensed milk, > which browns and thickens). > > Nemo To make the carmelized milk, take a can of sweetened condensed milk, and submerge it unopened in simmering water. Keep it there for four hours. The can must remain covered at all times; if you let the water boil away, the can could explode. After four hours, remove the can and let it cool. Inside will be a very thick caramel sauce. It's great on ice cream. -- Jeff Lichtman at rtech (Relational Technology, Inc.) aka Swazoo Koolak {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff