How long do you boil a can of condensed milk to tun it into toffee ?
You don't pierce the can, do you ? Or do you ?
You don't pierce the can, do you ? Or do you ?
Turning condensed milk into toffee ?
Yes I know, but I've got two tins of condensed milk in my cupboard, so I'd rather use what I've already got 
According to Gary Rhodes, this is how you do it http://uk.answers.yahoo.com/question...2074349AATLV8c
Originally Posted by sweetpeanut:
“My daughter pours it into a saucepan over a low heat and stirs it till its toffee”
“My daughter pours it into a saucepan over a low heat and stirs it till its toffee”
Phil Vickery, the chef who's married to Fern Britton not the rugby player, said on This Morning on Monday that this is how he does it - takes minutes as opposed to the hours of boiling a tin.
However, if you do boil the tin he said you MUST pierce it otherwise it coild explode and spray boiling toffee everywhere.
When i worked in a coffee shop, they used to boil it for about 2 hours, but i don't rmember there ever being a hole in the tin...
Originally Posted by petral_gal:
“When i worked in a coffee shop, they used to boil it for about 2 hours, but i don't rmember there ever being a hole in the tin...”
“When i worked in a coffee shop, they used to boil it for about 2 hours, but i don't rmember there ever being a hole in the tin...”
I think when we used to boil tin pudding we were always told to make a hole first to stop the pressure. But these days for making toffee they say not to make a hole but to make sure the water always covers the tin and never boils down
but my sister who made toffee all the time for bannoffee pie once had a tin explode the contents all over her kitchen and the pan was all misshapen
put her off the boiling method for ever.
Its easier and faster to just make it by pouring in the pan and stirring it does not take long at all
The only thing is with the boiling in the can you can just keep the unopened can for a long time and it wont go off.
Originally Posted by norbitonite:
“Phil Vickery, the chef who's married to Fern Britton not the rugby player, said on This Morning on Monday that this is how he does it - takes minutes as opposed to the hours of boiling a tin.
However, if you do boil the tin he said you MUST pierce it otherwise it coild explode and spray boiling toffee everywhere.”
“Phil Vickery, the chef who's married to Fern Britton not the rugby player, said on This Morning on Monday that this is how he does it - takes minutes as opposed to the hours of boiling a tin.
However, if you do boil the tin he said you MUST pierce it otherwise it coild explode and spray boiling toffee everywhere.”
Cobblers. 1 1/2 to 2 hours in a pan of boiling water. Don't pierce the tin. Sorted.
Originally Posted by vosne:
“Cobblers. 1 1/2 to 2 hours in a pan of boiling water. Don't pierce the tin. Sorted.”
“Cobblers. 1 1/2 to 2 hours in a pan of boiling water. Don't pierce the tin. Sorted.”
I agree. NEVER pierce the tin. I usually opt for the quick method myself.
If you put it in a pan of water and boil it and there is a hole in the tin, once the contents of the tin start boiling, they'll come out of the tin and into the water.
Basic physics, that.
Basic physics, that.
Originally Posted by Espresso:
“If you put it in a pan of water and boil it and there is a hole in the tin, once the contents of the tin start boiling, they'll come out of the tin and into the water.
Basic physics, that.”
“If you put it in a pan of water and boil it and there is a hole in the tin, once the contents of the tin start boiling, they'll come out of the tin and into the water.
Basic physics, that.”
Well, Phil Vickery gave Holly Willabooby a real telling off for not piercing the tin.
