When I was a child, my mum had a stash of cans of condensed milk. It was left over from when we lived on a remote island and she had to order food for 8 weeks at a time, to come in by barge. Somehow they just sat in the back of the cupboard for years, after we moved back to the mainland. When we finally opened a can, we discovered that it had turned to caramel all by itself, over the course of time. So if you have a spare decade, this is an easy way to make caramel!
In my opinion, condensed milk should be a food group all of its own - rich, creamy, sweet - and yet I can pass it off as dairy, and therefore good for us, right??
Coconut ice is a great recipe to make for your next church fete. Or just because it is yummy!
5 1/2 cups icing sugar
2 1/2 cups dessicated coconut
1 can condensed milk
1 egg white, lightly beaten
Sift the icing sugar into a large bowl. I squish mine through a sieve, to get the lumps out. This is quite important, to get a smooth consistency. If you use the icing mixture (with cornstarch in it), instead of pure icing sugar, this step is a whole lot quicker!
Refrigerate for 3 - 4 hours, until completely set. Slice into small pieces and enjoy!