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3 (14 ounce) Cans Sweetened Condensed Milk
1 prepared pie shell (I used the Ready Graham Crust with 2 extra servings)
1 tub of cool whip
3 tablespoons mini Chocolate chips
Drizzle of Caramel sauce (I used the caramel sauce for ice cream)
This is such a simple pie to make. It does take a WHILE to make but so well worth it.
Please follow the ‘boiling’ of the cans to a T!
1. Take the wrappers off of all 3 cans.
2. Place in a pot and fill with water…MAKE SURE THE CANS ARE COVERED IN WATER!!!!! **DO NOT LET THE WATER LEVEL DROP WHILE BOILING!
3. Boil the cans for 4 hours. CONSTANTLY checking on the water level. I checked every 30 minutes. And added water if needed.
Again, make sure you check water levels and keep an eye on it.
4. After the 4 hours of boiling take the pot off the burner and let it cool down for one hour….leaving the cans in the water.
5. After the hour has past. Take the cans out and place them right side up for 40 minutes. After that flip them over and cool for another 40 minutes.
6. Open the cans and magically they are a caramel brown color…
7. Place Caramel into prepared pie Shell. Spread evenly into pie shell.
8. Chill for a least 8 hours in the fridge.
9. Top with Cool whip, mini-chocolate chips and caramel ice cream topping. I used a pipping bag with a decorative tip…to make it look nice and pretty.
**Once again I will say not to let the water level drop while boiling! The cans may explode if the cans are not covered with water while cooking**
This post is linked up to the following:
Awesomely delicious chewy caramels to wrap or use in candy making. My whole family loves this candy treat. It would be great for Caramel apples!
Kitchen tools needed:
- Heavy Sauce pan ( I use a 6 Quart pot. However a smaller pot may be used)
- Candy Thermometer
- Wooden spoon
- Parchment paper
- 1 Cup Butter (or Margarine) I prefer butter.
- 1 pound light brown sugar (measures out to 2 and a half cups packed)
- 1 can sweetened condensed milk ( 14 ounce can)
- 1 cup light corn syrup
- pinch of salt
- 1 1/5 teaspoons vanilla extract
- Line a 9 X 13 Inch baking dish with parchment paper. Set aside.
- Over medium heat in a heavy bottomed saucepan combine all ingredients. EXCEPT THE VANILLA…DO NOT PUT THE VANILLA IN…yet.
- Bring to a ROLLING boil. Constantly stirring. You can’t walk away from this.
- This is where your candy thermometer comes in handy. Heat between 234º and 240º. The higher the temp the harder the candy will be once cooled. The lower the temp the easier it is to cut. I heat mine to 235º.
- Or if you don’t have a candy thermometer-until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
- When desired temperature has been reached. Cook for 2 minutes at that temperature.
- Remove from heat and stir in Vanilla.
- Poor into your prepared baking dish.
- Allow to cool completely at room temperature. Cooling times vary. I check on mine at around 30 or 45 minutes. Usually still isn’t hardened at that time. However, it is hardened enough for me to lift the parchment paper out and set it on the counter to completely cool.
- I let mine completely cool for 2 to 3 hours. Then I get a big chefs knife. Take Pam spray and spray my knife and then I cut length wise strips. I then cut individual pieces.
- Wrap in wax paper or cellophane.
And please let me know if you try this delicious recipe and what you think of it.