milk caramel sandwich

The milk caramel sauce mentioned here can be spread directly on bread like peanut butter and jam, or can be used as a baking ingredient. This seemingly rare sauce is actually very easy to make, and there are several methods that you can choose based on the tools you have. The most common way is to place a sealed can of condensed milk in a pot, fill the pot with water, and then cover it on the stove and cook for 3 to 4 hours-but because the cans are not completely soaked if the water decreases during the cooking process, the cans are unevenly heated and will fry, so this method is not recommended. The following three are simple and safe methods. They will never fry them. You can try them with confidence. They are much simpler than the sugar caramel we usually cook.
The first method is to use a slow-cooking pot, peel off the paper on the outside of a condensed milk can, do not open it, put it in the slow-cooking pot, add enough water to immerse the can, and cook it over low heat for 8 hours. Slow cooking pots lose very little water, so don't worry about less water. The cans are always completely soaked in water and will not be heated unevenly. It works, you rest, and when you wake up, the sauce is ready.
The second method is to use a pressure cooker. Remove the paper from the can as well, do not open it, put it in the pressure cooker, fill it with water, and cook for about 30 to 45 minutes according to the usual usage of the pressure cooker. This takes a short time and is very convenient.
The third type does not require a special pot and is made in an oven. Pour the canned condensed milk into a pie plate, place the pie plate on another large baking plate, add boiling water to the baking plate until half of the pie plate, cover the pie plate with tinfoil, place it in a preheated 220C oven and use a water bath. Bake for about 90 minutes until browned. Water may be needed during this period.