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

  • Posted by: indigo
  • September 28, 2013
  • 1 Comment

1 Comment

ChezHenry September 28, 2013
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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