Make Caramel Sauce from Sweetened Condensed Milk
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Did you know it’s very easy to make caramel sauce? All you need is a can of sweetened condensed milk!
Eagle Brand’s site mentions these methods…
1 14-ounce can sweetened condensed milk (NOT EVAPORATED MILK)
OVEN METHOD: Pour 1 14-ounce can sweetened condensed milk into 9″ pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425°F for 1 hour or until thick and caramel-colored. Beat until smooth.
STOVETOP METHOD: Pour 1 14-ounce can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1-1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.
MICROWAVE METHOD: Pour 1 14-ounce can sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.
“For safety reasons, heating the unopened can (an old cooking method) is NOT recommended.”
The warning about heating the unopened can is met with mixed reviews on the web.
Karyn of KarynForYou, boiled her can for 2 hours and it came out fine. The warning is in place due to the risk of the can exploding. I think it would be easiest to boil the can, however, it’s safest to use the oven or double boiler.
{04 Mar 2008} {Tags: caramel, condensed milk}
<– Karyn’s can of condensed milk boiling.
You dont boil the can it is likely to explode if you do. you let it sit in water on the cusp of boiling for 4 to 5 hours
I have used the unopened can method, and it works quiet well and makes a very delicious caramel sauce. The key to doing it properly is NOT TO BOIL THE CAN OF MILK. But rather keep it at a very low simmer, and keep the water level over the top of the can, I have used this method many times and have never had any problems.
we have used the boil the can method and kept the water well over the top of the can (to prevent exploding)….for 4 hours. The caramel turned out so DELICIOUS!!!
My freshman college roommate did the boil in can method. She promptly forgot about it, the water boiled out and the can exploded. There was caramel sauce EVERWHERE (we had 15 ft ceilings, and it was up there). I recommend against it.
How long does it take with this method to get really thick caramel? I’m making it right now.
I just made a can for my Christmas candy making… I love this for Turtles. Not like the typical “chewy” caramel… but a silky smooth caramel-like treat. I bring my pot to a boil, cover, and simmer for 3.5 to 4hrs. Use a tall pot so you never have to worry with the water sinking below the top of the can. Also great for turtle pie and ice cream topping!
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I have done the unopened can method for 50 years and it is always delicious. However, many years ago I did let the water evaporate and the can that was only 2/3 covered with water exploded and my kitchen was quickly decorated with dark carmel spots.
Since then I put three cans in a dutch oven. covr with water and cover the pan before putting it in the oven at a low temp for 3 to 4 hours.
I made the oven method with the 2 pans. Delicious and safe. I refilled the hot water as it boiled away, and cut the time to about 1.5 hours. Yum!
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