just found a recipe for this on a french forum and made a chocolate flavoured batch.
EEEK!!! On tasting it I think I had my sugar hit for the next decade!
Needless to say my kids love it and I am sure it will sell well; so if anyone else fancies cooking up a batch of condensed milk in the guise of jam I would be happy to post the recipe!
for 2 325g jars
1 litre full fat; the creamier the better milk
1kg sugar
1 vanilla pod
75g milk chocolate
put the sugar, milk and split vanilla pod into a large pan; bring to the boil and then simmer
after about an hour take out the vanilla pod (the mix will be light caramel)
continue to boil for around 30-45 mins more until setting point is reached; ie thick and ripply when placed on a cool plate.
At this point chuck in the chocolate and stir well until melted and mixed in thoroughly:
jar up
(the chocolate can be omitted for those who feel this may be a sugar step too far!!!)
Dear Shelly
Please could you or anyone give me any tips for making the preserve I bought in Brittany last year?
It was a caramel/salt and Butter sort of spread, very yummy. salt was called Fleur de Sel
Not at all sickly ( to my mind) Nor tasting of chocolate as above.
Was quite expensive for a small specialised pot of it and have longed to find a recipe for it for a few years now.
Googled for it and neer had any luck.
Warm regards from Pam
Try this - without the lavender - was this the sort of thing?
NB - Corn syrup is a US version of Golden syrup so far as I can gather, get the impression the US version is rather more fake than ours though.
If you try this recipe let us know - I'm intrigued by it I must admit.
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