INGREDIENTS
1 can (410g) evaporated milk, chilled.
1 can (380g) caramel condensed milk.
5ml caramel essence.
20ml gelatine.
60ml boiling water.
DIRECTIONS
In a bowl whisk the evaporated milk until thick and foamy.
Beat in the caramel condensed milk and caramel essence.
Dissolve the gelatine in the 60ml boiling water, stirring until melted.
Mix a little of the condensed milk mixture with the gelatine before adding it to the remaining condensed milk mixture.
Beat until well blended.
Pour into a 33 x 23cm dish.
Place in fridge and chill until set.
