If you like warm toffee sauce on your muffins or for baking cookies, you can make some with an unopened can of condensed milk. Toffee sauce, also known as dulce de leche, is prepared by cooking condensed milk until it turns into a brown toffee sauce.
1 can condensed milk
Remove the label from the can to prevent the paper floating in the water when it begins to boil.
Immerse the condensed milk in a large pot of room temperature water. Place the can on its side.
It's important that the can stays submerged. To do this, boil some water in a kettle to top it up if the water evaporates. Check every 30 minutes to ensure there is enough water.
Bring the water to boil, and then let it simmer for about 2 hours to 3 hours, depending on how dark you want the toffee.
Remove the pot from the stove and use tongs to take the can from the pot. Place it on a wire rack and let cool thoroughly before opening. Opening the condensed milk should reveal a toffee sauce, which you can use warm or chilled.
Do not attempt to open the can while it's still hot. The caramel may splash due to the pressure and could cause severe burns.
Serve the toffee sauce out of the can or transfer it into a glass jar. You could add the sauce to ice cream or pour a spoonful on top of warm muffins. The toffee sauce can also be used to bake cookies, cakes and bread pudding.
To make a firm or candy toffee, simmer the can for about 8 hours. This will give you toffee that is firm enough to cut. Remove the toffee from the can by opening both sides and pushing it out. Cut the toffee into pieces you desire and place it in a container. When it has completely cooled, refrigerate it overnight for hardened toffee. You can also cook the can in a slow cooker by setting it on a low for 10 hours.