MMMMM----- Recipe via Meal-Master (tm) v8.05
 Title:   Caramel Sweetened Condensed Milk
 Categories: Toppings
 Yield: 6 Servings
 14      oz            Sweetened Condensed milk
                         VARIATIONS AFTER CARAMELIZING:
                         SPICY CARAMEL TOPPING-
      1/2  t             Ground cinnamon
      1/4  t             Vanilla or almond extract
                         NUTTY CARAMEL TOPPING-
    1      t             Vanilla
      1/3  c             Nuts -- chop/toast
    2      tb            Flaked coconut
                         CHOCOLATE CARAMEL TOPPING-
    1      t             Vanilla
    1      oz            Unsweetened chocolate --
      1/3  c             Nuts -- chopped
   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.
 Source:  Borden, Inc.