Condensed milk caramel
Has anyone ever made caramel sauce by poaching a tin of condensed milk? I have read a lot about it and it's so very confusing. Some says it's okay and some says it's dangerous. I wish I could ask someone who has actually done it.
I have done it many, many times, as has my other-in-law (although, to be honest, neither of us are famous for our respect for health and safety in the kitchen). I boil in water for 3 hours to get a maximally gloopy caramel. You could probably get away with 2.5 hours. If it comes out too gloopy for your use, you can soften up with a little single cream. It is runnier while its hot, unsurprisingly gets more gloopy as it cools.
Main safety consideration - DO NOT LET PAN BOIL DRY!!! Easy to do - who has the time/patience to minister to anything for 3 hours? So I set a digital timer at half hour intervals to remind me to check & top up with boiling water from the kettle.
Also - once you're done, run under cold water for a few minutes, and when you open the can be really careful, as hot caramel squeezes out under pressure. Caramel burns hurt quite a lot.