How to make caramel from sweetened condensed milk

I use can boiling method to make the caramel. This would be perfect for my "cupcakes spectacular 2008" cupcakes *wink* Just wait and see! I will post this entry soon in My Culina Sanctuarium.

 

How to make caramel from sweetened condensed milk :

Caramel

source : Chockylit

 

Ingredients :

1 8 ounce can sweetened condensed milk

 

Direction :

1. Immerse closed can on its side in a pot of boiling water.

2. Leave on a simmer or light boil for 2 hours topping off with water as needed. Be careful and don’t let the water dry out.

3. Remove from heat and let cool thoroughly before opening can. Condensed milk should be thick and a nice caramel color. Don’t open the can while its still hot, I hear that can be very, very messy.

 

  • dahl_kaiser 2y

    LOL And here all these many years I thought this was my mom's "secret" recipe HAHA, I'm 74 and I have been enjoying this treat since the 1940's. Mom would boil a can of (Eagle Brand) Condensed milk for 3 hours - immediately run cold water over it and then stick it in the refrigerator (then it was called an Ice Box) and open it only after it was cold. We kids have many good memories of running in from playing grab a spoonful of that rich caramel and making it last as long as we could cause mom would only let us have one spoonful a day. I use to have large dinners and each plate had a salt dish with a small taste of caramel to dip into during the meal. Now I use it to dip fruit in and on occasion have a wonderful spoonful and remember the times I came in from play just for this. Sorry, did not mean this to be so long – “but I didn't have time to shorten it” :-)
  • Carol G Willis 2y

    I boil 2 cans, without the label of course, when it is ready and cooled off I open the cans and stir the carmel and then pour it into a baked pie shell. I serve it with redi whip.
  • Jim Nutt 2y

    We just throw a can of sweetened condensed milk into the crockpot, cover it with water and leave it on low all night. Works great, take it out of the crockpot in the morning, let it cool and you've a nice caramel sauce.
  • Rich Allen 2y

    Be sure you boil it at least 3 hours, then after it cools it should have a semi-solid consistency, cut open both ends of the can, and use one end to push it out as a solid mass still on it's side. Put it on a plate, and slice it thin, put some whipped cream, nuts and a cherry on it, serve, and watch the guests try to figure out how you did that one.
    Been on my list of great things to eat for the last 65 years.
  • Donna Marmorstein 2y

    Thanks. I couldn't remember how long to boil it and then I found this. Great!
  • kamiko60 2y

    Crock Pot Method - Unopened can of condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel!
  • kamiko60 2y

    You can also do this in the microwave. It won't be the nice amber color but it will taste the same. HIGH setting, pour it into a very large bowl, and anywhere from 4-7 minutes depending on how thick you want it.
  • chi_lover2 2y

    My family always had "Fairy Pudding" at Christmas - use can of "cooked" sweetened condensed milk that has been "cooked" and cooled. Add a container of coolwhip and mix well. In 8 or 9" square pan lay a layer of vanilla wafers, then layer of coolwhip mix and add another layer until all gone. Then crush a few more wafers and sprinkle on top. Yum!
    Easy to double recipe and put in larger pan. Enjoy-you'll never get enough of this one. :o)
  • Heather Woodall 2y

    can u use on popcorn?
  • blair4buckeyes 2y

    Crock Pot Method - I have been using the crock pot method for a while now and it's great. I place an unopened can of sweetened condensed milk w/the label off in a crock pot on low for 8 hours w/water filled to the top to allow for evaporation. I then pull the can out using tongs because it will be hot and place the can in a small bowl and place in the fridge immediately to cool for at least a couple of hours. Then I open both ends of the can and sometimes use a butter knife and outline the inside of the can and then shake the caramel into my container. It will be a dark caramel color. Perfect!!!
  • ht1fan 2y

    can you use on apples and it stick to the apples?
  • andrewcarla 2y

    it won't stick to apples because it doesn't harden...it's a dip or spread. This is what they refer to in south America as "Dulce de Leche" which translates as "Milk Jam". It's good over fruit, cake, ice cream, on toast, in coffee....
  • Siobhan Slattery 2y

    I also have that on my blog! Its so yum :) bakingeatingblogging.blogspot.ie/
  • Joan 2y

    Heavens!! For years I've been looking for this until I thought it was a figment of my ex-husband's imagination! He claimed his Mom made it when he was a child and he was home sick. This was in Venezuala, but she was from Peru originally. I thought it was a fever dream! Ha!
  • Daniel Crompton 1y

    Just did it, tasted great. Will do it slightly shorter than 120 minutes next time to get a fluid consistency.
  • Donna Martin 1y

    I'm the candy maker of the family for the holidays. I can't wait to try this. Now i can make more than just "caramels" for Christmas. I may just have to make a theme around the caramel for different deserts. Caramel Christmas
  • JaneenJackson 1y

    DON'T DO THIS!!! The BPA lining the can makes this toxic. You can do the same thing using mason jars in a slow cooker.
  • idealgift 1y

    This's what I worried about toxic from the can processor. Particularly, it's a long term cooking. Thank you Janee Jackson and all of you above for a nice recipe and experiences.
  • idealgift 1y

    JaneenJackson thank you Janee for the great idea.
  • Daniel Crompton 1y

    JaneenJackson Luckily BPA is banned in the EU so I don't need to worry about that. And your method is better.
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