DIRECTIONS

• 1. Make Dulche De Leche or Condensed Milk Caramel.
• 2. Remove the label from the can of condensed milk. Place the cans into a pot of water. It needs to be deep enough for you to cover the cans with 1 to 2 inches of water.
• 3. Bring to a boil, then immediately turn into a low simmer.
• 4. Keep an eye on the water level and continue topping of the water if the water level drops.
• 5. Cook for at least 2 hours – this will result in a lighter caramel. If you prefer a deeper caramel, cook for 3 hours.
• 6. Turn off the heat. Take out the cans carefully and let them cool.
• 7. CAUTION: Do not open the cans when they are hot otherwise they might explode from the pressure.
• 8. Do not also let the water level go below the cans when on simmer.
• 9. For Banoffee Pie
• 10. Pre-heat oven to 180 C.
• 11. Melt butter and mix in crushed biscuits. Press them down in a tart pan or a round dish.
• 12. Bake at 180 degrees C for 10 minutes till light golden. Set aside to cool.
• 13. Open the can of caramelized condensed milk and pour the caramel over the base.
• 14. Smoothen with a spatula or butter knife and refridgerate for an hour.
• 15. Slice banana’s and arrange over caramel.
• 16. Top with whipped cream