Instructions: Note - "milk" refers to one 14 oz. can of Sweetened Condensed Milk. Oven

Method: Pour milk into a 9" pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water to just below pie plate rim.

Bake at 425 for 1 1/2 hours or until thick and caramel colored. Beat until smooth. Stove Top Method: Pour milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth. Microwave Method: Pour milk into 2 qt.

glass measure. Cook on med. (50% power) 4 mins., stirring briskly every 2 mins until smooth. Cook on med-low(30% power) 12 to 18 mins. or until very thick and caramel colored, stiring briskly every two mins. until smooth. To

Reheat in Microwave: Place desired amount of caramel in a 1 or 2 cup glass measure. Heat on high (100% power) 40 to 50 secs. or until warm, stirring after 20 secs. Variations after caramelizing Sweetened Condensed Milk:

Spicy Caramel Topping: Stir in cinnamon,vanilla/almond extract; add water to desired consistency; mix well. Nutty Caramel Topping: Stir in vanilla, nuts, and coconut. Chocolate Caramel Topping: Stir in vanilla, chocolate, and nuts (if desired). Mix well. USES: As a pudding w/whipped cream and shaved chocolate. As a topping for ice cream, pound cake, or angel food cake. Combined with whipped cream to fill cream puffs or layer in parfaits.

As a frosting or filling for cookies, cakes, and tortes. Spooned over baked apples, poached pears, rice pudding, or bread pudding.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.