From: The White House Gardener Mysteries by Dorothy St. James
Despite (or rather because of) my aunts attempts to teach me to cook, I am quite hopeless in the kitchen. I blame that on the fact that Aunt Alba and Aunt Willow have never agreed on how to do anything.
But that doesn't mean I haven't learned a few foolproof recipes in my years living away from home (and away from my well-meaning but meddling aunts.)
One such recipe is perfect for the end of summer and the beginning of fall. And that's my one ingredient caramel. Perfect for drizzling on ice cream or apples.
A can of sweetened condensed milk (low fat will work as well as whole milk).
- Open can of condensed milk.
- Pour into a canning jar and tighten the lid.
- Put jar into a slow cooker.
- Fill slow cooker with enough water that it covers the lid of the jar.
- Cover and cook on low for 8 hours, or until the condensed milk darkens.
What you get is a tasty caramel that will make your mouth water!
I would post a picture of the finished product, but Jack and I have already eaten the latest batch.
So, you see, I can cook without burning down the apartment. To keep that good impression you have of me and my cooking abilities, whatever you do, do not read THE SCARLET PEPPER.