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Hi I'm looking to thicken a 'condensed milk caramel sauce' for pouring cold over ice cream. I don't want weaken the taste or shelf life. Any

asked by indigo about 5 years ago

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1 answer 6966 views
ChezHenry
added about 5 years ago

Refrain from thickeners and do it the old fashioned way. Gently reduce it over a slow flame to lower the water content. Keep a keen eye on it to prevent burning.

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