Can I make toffee sauce with condensed milk?

[wilbur]

I've got a recipe that calls for me to melt dairy toffees but none of our local shops stock toffees (!). I seem to remember that you can do something clever with condensed milk to make a toffee-type sauce which I could use in my recipe (it's mostly for flavour so it doesn't matter that it's not quite right.) Any ideas?

Put the unopened tin in a pan of water, bring to the boil and leave to simmer for 2-3 hours. The longer you leave it, the thicker and darker the toffee will be. Leave to cool. Open tin and voila!

If you're interested, this is the basis for Banoffee pie. I often do several tins at once, so that I always have a tin of toffee in the cupboard.