sweetie fillings

Latest Articles

sweetie fillings
Page Previous 1, 2

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Fri Mar 18, 05 10:04 pm Post subject:

alison wrote:

Bit of a problem trusting all the wierdos isn't it

Yep. All sorts of undesirables about the place

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Fri Mar 18, 05 10:08 pm Post subject:

wellington womble wrote:

Sean, if you simmer a can without opening it, won't it explode?.

Hasn't done any of the times I've done it. I let them cool down before opening them.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Fri Mar 18, 05 10:16 pm Post subject:
I must admit that the first time I did it I mostly monitored its progress by nipping back into the kitchen every 20 minutes or so, then running away. And I first tried it at my MIL's house.

Gertie

Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire

Posted: Sat Mar 19, 05 7:47 am Post subject:
Nice one, Sean Why didn't you just send your MIL in to check on the (unexploded!!) can of condensed milk. That would make sense.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Mar 19, 05 9:13 am Post subject:

If it wasn't so sunny, I'd do them today. I think the fudge would be perfect fo sticking the eggs together, and the toffee saucy stuff sounds great (and really easy, although I'm still suspicious, and if I cover the kitchen in sticky stuff it is your faults, Sean, and I will be referring the other half to this forum! I'll be doing it before the kitchen is installed - not that I don't trust you or anything - but I'm really good at making kitchen messes!)

I'm to the farmers market, and to find some condensed milk!

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Sat Mar 19, 05 9:25 am Post subject:
Another recipe is 13 oz dark choc 5 oz sweetened condensed milk 1 oz butter 2 tablespoons of a sprit (only for the grown ups) put it all in a thick bottomed pan and heat gently, stiring constantly until it is smooth and well combined, refridgerate till set. Havent tried this one myself but sounds right

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Mar 19, 05 9:56 pm Post subject:

Oooh - that does sound nice - I'll have to make some more eggs at this rate (or fill up the big ones too!)

Surprisingly, the famers market did not sell condensed milk - I was going to pop into the stupidmarket on the way home, but it was far too nice to spend an hour crawling round a car park so I didn't. I'll go another day (probably a bank holiday, cos then its bound to rain!)

However, I did get to the farmers market early enough to bag a shoulder of pork and a nice fatty pork belly for sausagemeat. Will probably freeze it for next weekend, in the aforementioned rain (damn, am supposed to be ripping out the kitchen next week

)

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Apr 14, 05 3:34 pm Post subject:
I had a go at the boil in the can carnation milk, and it turned out really well. Its quite a liquid consistency at room temp, but chilled I could mould it into the eggs no problem, like caramel. It was very toffe-y, although a little bit sweet for me, but then it is supposed to be. it would make a great toffee sauce warmed through, I wonder how long it keeps for? I'd definatley do it again.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Apr 14, 05 6:55 pm Post subject:
i boil a can of condensed milk for 3 hours and that's my base for banoffi pie. I don't think it will keep that long, since its banoffi pie its not really a problem. I read that once boiled it should be kept in the fridge so thats what I do.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Apr 14, 05 9:41 pm Post subject:
it's been in the fridge, unopened, since easter, so it obviously keeps for a bit, i was just thinking it would be nice to have toffe sauce on hand for ice cream and things - could always freeze it in small quantities, I suppose though (or in fact in ice cream - ooooooohhh! )

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Thu Apr 14, 05 9:44 pm Post subject:
Why wouldn't it keep unopened?

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Fri Apr 15, 05 9:44 am Post subject:
i've spent some time looking up as to whether it will keep. Un-opened would be fine, I'm sure, I just remember reading that it should be kept in the fridge once boiled, but I can't find it now. having said that I've a leaflet from Nestle Condensed milk telling me in no uncertain terms not to boil the tin at all.

moggins

Joined: 24 Feb 2005
Posts: 942
Location: Gloucester

Posted: Fri Apr 15, 05 10:53 am Post subject:
I suppose they have to give some kind of warning so you can't sue them if the tin explodes

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Apr 15, 05 3:51 pm Post subject:
does that mean I can't make toffee icecream

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Fri Apr 15, 05 3:54 pm Post subject:
don't see why not, you'd have to mix the toffee very thoroughly in to it I'd have thought, to avoid having to give out cards for the local dentist when serving it!

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page Previous 1, 2
Page 2 of 2

View Latest Posts