While I track down the many photos that I’ve been saving up for posts, here’s a post from last year that got left as a draft. It’s still true, and the recipe works (though I’m not sure where I found it, apologies).
I used to be able to find caramel in tins ready-to-use at the supermarket. For the last couple of years, however, I’ve been unable to find it, despite searching high and low and hearing repeated reports of other people’s successful purchases. It appears that it’s only me who can’t buy caramel! I did once try the “boil for 4 hours watching it every second in case of explosions”, but that’s time-consuming….
Preheat the oven to 220°C. Pour the condensed milk into 9 inch baking dish and cover with foil. Place the baking dish in a larger shallow pan, filled with about 1/2 inch of hot water.
Bake for 1 hour or until thick and caramel-colored. Carefully remove from oven; remove the baking dish from the shallow pan. Whisk the caramel until smooth. Cool for 20 minutes before serving. Store any leftover caramel in the fridge.