---------- Recipe via Meal-Master (tm) v8.04
       Title: Caramelizing Sweetened Condensed Milk
  Categories: Mixes
       Yield: 1 servings
      14 oz Sweetened Condensed milk
     1/2 ts Ground cinnamon
     1/4 ts Vanilla or almond extract
       1 ts Vanilla
     1/3 c  Nuts -- chop/toast
       2 tb Flaked coconut
       1 ts 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.
   Recipe By     :