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
  • 7369 views
  • 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.
 
Recommended by Food52