In my days working as a confectioner I used to make this. We would put it in the steam cupboards where the bread was left to rise and we would fish it out when it was ready. It keeps for a really long time, so you can make a batch and leave it in the cupboard until you need it.

It is a simple recipe - it's not really a recipe - you just need to be careful when you do it. I should also add that condensed milk manufacturers do not recommend that people do this -if you follow my guidelines then there is no problem. It's worth the risk anyway!

okay, for this you will need:

the biggest pan in your house

as many cans of condensed milk as will stand up on the bottom of the pan

water - you need to cover the cans with as much water as the height of the can

what you need to do:

Firstly, take off the labels from the cans of the condensed milk - if you don't then they will come off into the water and will be a pain to clean up

Put your cans into the pan and cover with water as directed.

Put the pan onto the heat and bring to the boil. Make sure that you check your water level every 20 minutes and top up every 20 minutes or so.

You need to boil your cans for about 4 hours.

Now, it's worth repeating, make sure you keep topping up the water - on NO ACCOUNT let the cans run dry. They cans will explode and make a real mess of your kitchen ceiling.

Okay, once they have had their four hours take them off the heat and leave to cool until you are able to safely handle them. I always prepare this ahead and leave it overnight to cool properly.

When you open it the condensed milk will have turned into the most excellent toffee sauce, which can be used in a variety of desserts.

This will keep a few months unrefridgerated, so you can use it at your leisure. I find that if you open it and heat it ever so slightly it is very good to pipe out. I hope you enjoy this. I will print a way to use this sauce in another hub!