Caramel from Sweetened Condensed Milk Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can Sweetened Condensed Milk
Sweetened condensed milk is a staple in several dessert recipes, but it can also be used to make a caramel-like sauce that’s great on its own, as a pie or cake filling, or drizzled over fruit or ice cream. While caramel is made by heating sugar, condensed milk can be heated to produce a similar tasting confection called dulce de leche, which is Spanish for candy of milk, as this sweet caramel treat is said to have originated in Argentina. There are several methods that will turn sweetened condensed milk into dulce de leche, but they all involve adding heat that caramelizes the sugar and creates a gooey, tasty treat.
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Directions: |
Directions:Remove the label from the can. Only use a can of condensed milk that has a sealed lid for this method: do not use a can with a pull-tab lid (however some recipes say it's okay for the pull tab lid). There will be a fair bit of pressure building up inside the can as you boil it, and you don’t want the lid popping off.
Fill the saucepan with room temperature water. Make sure the can is fully immersed and that there’s an extra two inches of water covering the can. This will prevent the can from overheating and possibly exploding and prevent the milk from burning.
Place the unopened can in a medium or large saucepan. By placing the can on its side, you will prevent it from bouncing around as the water boils.
Bring the water to a simmer over high heat. When it begins to simmer, turn it down to medium heat and allow to simmer for two to three hours (two hours for a lighter dulce de leche, or three hours if you want the sauce thicker and darker).
Check on the can every 30 minutes. Turn the can every half hour to prevent scorching. Top off the water as needed to ensure there’s always one to two extra inches of water covering the can.
Remove the saucepan from the heat. When two to three hours are up, remove the can with a slotted spoon or tongs and place it on a wire rack. Allow it to cool to room temperature.
Don’t open the can until it has fully cooled.
Yield: 1 cup |
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Number Of
Servings: |
Number Of
Servings:1 cup |
Personal
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Personal
Notes: I first heard of this cheaper way to have caramel on hand for recipes or as a topping from a co-worker from the Dallas, TX area back in the 1970's.
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