2 cans Eagle Brand milk
2 graham cracker crusts**
Redi whip topping
mini chocolate chips
chopped pecans (I used Fisher pecan cookie pieces)
Set unopened cans in pan deep enough for water to cover cans, with 1-2" above the cans, but not so big that the cans move. Pour very hot water over cans and bring to a boil. As water boils out, pour more hot water in, keeping cans covered with water at all times. Keep water in pan at a medium to hard boil or it will take longer for the caramel to set up. Boil 3* hours. Be very careful. Set aside and cool at least 2 hours. When opening cans be very careful, only puncture at first. Stand back, it may spurt out! Open slowly and pour into graham cracker crusts and chill in refrigerator at least 2 hours. Top with redi whip topping, chocolate chips and pecans before serving. Very rich!
*If you don't boil it high enough it will take longer to set up and will be runny. Works best when the cans are touching.
**Can also be made in 1 large crust, or gluten free crusts, or mini crusts
***My sister-in-law puts 8 cans at a time in a large pan to boil. This works best when wanting to have several cans on hand. All you have to do is open them up and pour in a crust and serve. She usually just puts them in her pantry, without labels, but I think I would relabel them.
*If you don't boil it high enough it will take longer to set up and will be runny. Works best when the cans are touching.
**Can also be made in 1 large crust, or gluten free crusts, or mini crusts
***My sister-in-law puts 8 cans at a time in a large pan to boil. This works best when wanting to have several cans on hand. All you have to do is open them up and pour in a crust and serve. She usually just puts them in her pantry, without labels, but I think I would relabel them.
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