Hi all,

I've followed religiously the millionaires shortbread recipe that is on this web site. Everything always comes together fine, however i always seem to have issues with the caramel.

I bung the conensed milk, butter together with the sugar and syrup, and slowly bring to the boil, but the problem is it never really does. I try and leave it at the lowest heat possible, but standing stirring, it takes me ages. However if i turn the heat up even slightly, i end up with little dark bits, which i guess is burnt bits of sugar!

Does anyone have any idea what i'm doing wrong - i;ve thought of bringing the butter and condensed milk to the boil together then adding the sugar and syrup, but not sure if that would work!

Help greatly appreciated as i'm leaving my job and have promised to make a batch or 2 over the weekend.

Just buy some Dulce del Leche caramel toffee, I gave up the tin boiling years ago, it's so much easier to just pop a jar open and spread it!

Novice - have you tried the tin boiling method? Boil a tin of condensed milk, completely unopened for 3-4 hours. Ensure you always keep the pan topped up with plenty of water or you'll have a serious explosion on your hands. When done, open the cooled tin and you have the same stuff that's used at the bottom of Banoffee Pie.

Or you could try cheekygirl's suggestion of buying Dulce del Leche caramel toffee, but I prefer the flavour from the tin.

I prefer not to lick it off the kitchen walls when the tin has exploded - not that It's EVER happened to me of course.......

I've seen the boling a tin method before - Does that really work? Just a couple more questions:

How long do i need to cool the tin for??

Once it's cooled, can i keep it in the tin for a day before using it, or does it need to be used straight away??

I have two tins in the cupboard, so i suppose no harm in trying it, if i get an explosion, i can revert back to the original method! - Or where can i get this caramel Toffee??

Yes, the boiling tin method really does work. It's like magic.

Cool the tin until it's warm and comfortable to hold in your hand. I wouldn't keep it in the tin. If you need to keep it, empty into a plastic, lidded container or something where you put cling film on.

You won't get an explosion (I've actually never known anyone that has) as long as you keep it topped up with water.

Try googling the toffee.

Licking it off hte kitchen walls? Mmmmmm!

You can actually buy the caramel in a tin in the same section as the condensed milk, made by the same people. They have done the tin boiling for you! Used it for banofee pie and it was great!

Really??? You learn something every day on this site! :D

I saw that Caramel thing in a tin the other day when i bought the condensed milk!! Maybe i should have had a closer look.

Sheltz, Mrs Braces was making some Bannoffee Pie about three or four years ago using the boiling the tin method. Everything was fine until we had one glass of wine too many whilst we were waiting and forgot the tins. The exposion wasn't very loud but the mess was amazing. We still find tiny bits of toffee even now!

LOL!! I shouldn't laugh but just the vision of the scenario has made me chuckle. I can see the headlines now:

Braces Blast Banoffee!

LOL :D

HI
DONT BOIL THE TIN JUST KEEP IT ON A LOW SIMMER (JUST A SLIGHT BUBBLE ) FOR 2 1/2 HOURS MAKE SURE THE TIN IS ALWAYS COVERED WITH WATER, AND IF YOU NEED TO TOP IT UP USE BOILING WATER.
IVE NOT HAD A DISASTER YET, I HOPE IM NOT TEMPTING FATE!!
NEVER MIND LICKING THE WALLS COULD BE A NEW CRAZE

I make mine in the microwave ,found the recipe in nigellas book. Melt the butter,add caramel & syrup then put in microwave for 6 to 7 minutes,check and stir every minute.Quick and easy.

Let me say from the outset that IMHO there is a HUGE difference between the shop bought, and the home made caramel, although the shop bought caramel isn't bad at all. I've found no difference between the tinned caramel bought in a shop and one made by placing a tin of condensed milk in boiling water at home. For those that insist on making their own caramel from a tin, intead of placing the tin in boiling water for 2 1/2 - 3 hours however, the tin can be steamed, which only takes about 1 hour since the steam is considerably hotter than boiing water.