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6:13 pm
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!
6:18 pm
Would that be the same as Dulce de Leche? Came accross this years ago with an Argentinian/Italien friend
7:07 pm
I would guess so; just milk and sugar with a bit of vanilla reduced down
12:07 pm
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!!!)
11:39 pm
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Wed 27-Jan-10
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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
11:29 am
hi there
This seems to be non choc flavoured confiture de lait ; same recipe, ignore the choc and add around a teaspoon of good quality sea salt (fleur de sel)
However, I did find the salt separated the mix slightly, so leave until the very end
Hope this works
12:15 pm
Expert
Wed 23-Sep-09
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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. 
7:19 pm
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Wed 27-Jan-10
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Thanks for help Shelly,
Oh problem I have with the recipe as before above...it does not contain BUTTER.which was the ''key'' ingredient in the original jar of preserve I bought in France.
Hmmm? got to get my head around this problem lol!
Pam
7:23 pm
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Wed 27-Jan-10
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Hi Ruth,
Thanks for your help too.
I am wondering...was there a recipe that you pointed me to?
Pam
11:06 pm
Supreme Being
Wed 30-Dec-09
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Hello Pam - I think if you click on 'this' on Ruth's post - you will find the recipe for Lavender Fleur de sel Caramel Sauce.
11:07 am
Expert
Wed 23-Sep-09
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It has a link from the page I pointed you to but they had adapted that recipe with the salt etc so figured it was best to send you there and let you see all of it. If that makes sense!
5:48 pm
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Wed 27-Jan-10
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Thanks Ruth and everyone who kindly emailed in...
I have taken a look at the recipe...BUT sad to say tiss not the stuff of France :O(
This in France was a very thick buttery spread.
Isnt it just so annoying? so close BUT so far away!
Warmest wishes to all.
10:21 am
Expert
Wed 23-Sep-09
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Hi Pam
That is a shame. Do you think it's worth experimenting from the base recipe we have - what would you say were the defining characteristics - more buttery or more caramely/sugary? I'm sure we could make some nice concoctions on the way! 
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