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.
Wow, I’ve never been linked before thanks. I did wonder if there was any concern about it exploding, that would be a great mess to clean up now would’nt it?
Karyn — Yes, it would be a great big mess… not to mention dangerous as I’m sure it’s pretty hot!
How long tdo you boil the can for I am boling two cans. I heard for 4 1/2 hours but I want to make sure thats right first.
Since Karyn only boiled her 1 can for 2 hours, I really doubt you’d need to do 2 cans for 4.5 hours. The best way to do it is to pour the can out into a double boiler so you can actually see the sauce being made.
I know it’s kind of nit-picky, but the sauce made from boiled condensed milk is dulce de leche. Caramel sauce is technically made from heavy cream and carmelized sugar.
Now, really, the same thing is happening when you cook sweetened, condensed milk, but it is milk, so it’s the Latin American treat dulce de leche, not traditional caramel, although dulce de leche is clearly a kind of caramel.
At any rate, it’s very yummy and dulce de leche is popular flavor on it’s own right now, and sounds cooler than plain old caramel sauce.
Thanks for the other cooking methods. I’ve been too nervous to try boiling or crock potting a full can, although I’ve heard of Aussies cooking a full can over a campfire to make dulce de leche. Wow.
hahahaha i mad my can blow up but i wasnt in the room but it mad a big bang and a big mess lol
This is why you should always be present when cooking.
So, what if you were to puncture a small hole in the top of the can? It would allow for the pressure to escape,which I guess would be the major safety concern. However, with the hole in the top,you wouldn’t be able to let it turn about as it boiled…Hmmm…perhaps I just answered my own question?
Any thoughts on this? Anyone willing to give it a try? Josh? And please stay out of the room again! 
Michelle — if you punctured a hole in the top then it would leak into the water you are boiling it in. The best way is to use a double boiler.
I tried this on a camp fire once… didn’t turn out the way I wanted tho, but it was still delicious!! We put it on our s’mores and it was really good!! I’ve got some cooking now and I just got nervous about the cans maybe exploding, maybe I should do the double boiler thing… I hope it won’t explode!!
Double boilers are always a good idea Allison.
That’s cool you tried it on a campfire! I’ll have to remember that when I’m camping with my ice cream ball.
Don’t be a wimp, Heather. Just boil the can. I’ve done it myself many times. It’s much cooler when you open the can and it’s magically become caramel. Live dangerously!
I’ll keep that in mind, DS. However, I don’t think it’s a matter of being a wimp, it’s more that I don’t feel like cleaning up after a caramel explosion.
My mother did this for years-only once (while pregnant with me, so circa 1961) she fell asleep and BAM-flying caramel/dulce de leche & stippled ceilings is a bad combination…
I used to boil the cans all the time. I first tried it for a recipe where it’s supposed to come out solid then you slice it and top it with whipped cream. Mine was never solid enough to slice, but I did turn it into a great caramel pie (one of my husband’s favs). I always wondered if it could actually explode. I think the trick is to keep the can completely submerged in simmering water (it did take a few hours though). Hope this helps!
great! was just looking for a method to make caramel for a banoffi pie recipe.
which method would be the best and safest way to make it?
Hi JB,
I would say the double boiler is the safest way. It’s also the best way to see when it’s done.
You are supposed to take the label off first and you have to make sure it stays covered in water the whole time. Let it completely cool before opening it and everything will be fine. No explosions. Our family has made it this way 30 plus years and no mishaps following this directions.
Oops I should add you also bring it to a boil and then simmer the rest of the 4 hours. I use a huge huge pot so I never have to worry about adding water.
Thanks Kay, your response (to me) was most helpful. I learned this from an friend’s mom… she would boil about 3 cans at once, just to save time. She told me just boil them for three hours and don’t let the water get lower than the cans or else they can explode. I just checked online to verify what I remember hearing however many years ago… I’m going to do it the boiling method IN the can because: you don’t have to use the caramel/dulce de leche right away. You can make a couple extra and save them for later! Or just prep your dessert in advance. Tomorrow I’m making banana caramel pie. =)
This is truly an international treat- also very popular in Russia and Ukraine. I want to just reiterate in case someone didn’t catch it- don’t try opening the cans until they are completely cool- and let them cool naturally, not in cold water or outside in the snow! A friend of mine has scars on her face because her brother was impatient for his treat and she tried to cool it outside in the snow…
Just don’t let the water go below the level of the can while they are boiling, and let them sit overnight to cool. Wonderful stuff on pancakes, as a cookie filling, and eaten with a spoon in the middle of the night…
I just boiled a can this weekend. I am always concerned with it blowing up but have done this for years with no problems. The key point is to not let the water boil below the can. Three hours is the length I boil my can for. Do not open until cool overnight is best. It is neat to open and have carmel
My husband has been boiling cans of sweetened condensed milk to be used as the caramel base for the candy- Turtles, for about 25 years. He has never had cans explode. He does about five cans at once and keept them covered and simmering for about 3 hours. You can also, pour the contents of a can into a glass pie plate and allow it to cook in the oven for a couple of hours at 300 degrees. It is delicious over ice cream.
Our family have been boiling cans of condensed milk to caramel for YEARS- that is THE way to make it!!- but just heard last weekend about someone who puts the can-un opened- not in water- in the oven at 150F over night?? Anyone ever heard of doing it this way? Does it work?- THIS way SCARES me-I would think it would explode in the oven??
my sister-in-law cooks her cans in a crockpot.high for first hour and lets cook on medium for about 5 to 6 more.
I use to boil can all the time but havent done baking for a year or so and I forgot the time to boil and Im still not sure 2 hours to 3 or 4 hours . If you keep the water always above the can you should be fine and i slow boiled the can the whole time i think 2 hours …… If someone does one or two cans and knows time .share. good luck and merry christmas to all .
Thanks for the tips!!! I tried the oven technique and baked it for 1 hour 20 minutes (in a silicon backing dish). Although my water evaporated several times it came out just right (I just whipped it for better consistency).
I always use a crockpot with unopened cans. Extra big and roomy, leaving room for 4-6 cans. I peel the label off. Put it on high for 1 hour then turn to low for three. I re-label as caramel sauce and place in the cupboard for future use. As with any cooking procedures, never leave unattended and set a timer!
Clara, How long can you save the cans that are unopened? I boiled some cans about 2 weeks ago and I am not sure how long I can store them for future use. thanks
http://www.wikihow.com/Make-Dulce-De-Leche
Another Way to Make it in the CAN and Yes they have you poke holes =) Good Luck and Be Safe!
Does caramel pie have to be refrigerated?
I boiled four cans of sweetened condensed milk for three hours but had to interupt the cooking to go out and did not like to leave the stove on and so I switched off the stove and left them in the hot water and after an hour resumed the cooking for two and half hours extra time for the water to boil. However we noticed all tins which were left to cool in the water and then put on windowsill to dry had rusted down all the seam lines. We were concerned. We decided it best to empty containers. However on of the tins the caramel had burnt and I do not know why as the tins were always immersed in water above the tops of the tins. Any answers would be appreciated
You can also put the tin in water in a slowcooker for 8 hours on low.
I was only wondering how long I can save the caramel when the tin is opend?
My daughter-in-law, who is Hispanic, made this twice last week when we were visiting. She also calls it dulce de leche. She boils the can in water on medium heat for 4 hours. It was great on sliced apples.
Why not put an unopened in a pressure cooker? This should work quite well. The pressure inside the pressure cooker would tend to balance the pressure inside the can, thus making it safer. If by chance all the water boiled out of the pressure cooker, it would be contained by a devise that was designed to take the pressure. Although it would be slightly less than inside the can because it is constantly venting to the outside. The temperature inside the can would be considerably higher than putting it in an open pot. This could possibly give better and more consistent results in less time.
Spencer
1 question,
After cooking the condensed milk do you remove the hot cans or let them cool in the water? If they are hot can they explode?
Bob
Here’s why you don’t want to boil the can folks: BPA, chemical name of Bisphenol A, is a very nasty chemical that is used in can linings to keep food fresh. Every time you heat it up, BPA eaches into your food. In some case, some foods, it leaches from just sitting in there.
This chemical has been known to be estrogenic since the mid 1930s. Concerns about the use of bisphenol A in consumer products were regularly reported in the news media in 2008 after several governments issued reports questioning its safety, thus prompting some retailers to remove products containing it from their shelves (remember the SIgg water bottle debacle?). A 2010 report from the United States Food and Drug Administration (FDA) raised further concerns regarding exposure of fetuses, infants and young children. Effective 23 September 2010, Canada became the first country to declare BPA as a toxic substance.
Let’s pressure food manufacturers to find something safer to line cans with, but in the meantime, DON’t HEAT UP A CAN LIKE THIS!!!!
Hey, just occured to me that the can was already processed with heat, just like my pressure canned vegetables. I suppose that is why boiling the can is not usually eventful.
I’m going to try the in the can method, but may take some steps to minimimze a mess if the worst happens.
Nice information, many thanks to the author. It is incomprehensible to me now, but in general, the usefulness and significance is overwhelming. Thanks again and good luck!
I have always used the can method, as did my mother. Two cans of condensed milk boiling in water in the same pot for 2 hours. works every time, and just allow it to cool a little before opening, and then place a teatowel over the top when you first puncture it with the can opener, – JUST in case it were to spurt out, which once again, has never happened to me.
I always used the steaming the can method.Although,to stop the can exploding,the can was pierced first,then placed on an upturned plate in the bottom of a deep pot,water was added but not enough to cover the actual tin,and steamed for around 2 hours,topping up water at regular intervals,ensuring it didnt boil up and over the top of the pierced can…now,i just buy ready made carnation condensed milk caramel in the tin:)
If recipe calls for 2/3 cup sweetened condensed milk, use 3/4 cup evaporated milk and 3/4 to 1 c. sugar. Cook for 12 minutes. For 14 oz. can of condensed milk, use one large can of evaporated milk, 1 1/3 to 1 1/2 cup sugar. Cook on low 12 minutes.
I have been making this for 20 years by submerging the UNOPENED can in boiling water for 3-4 hours. It has NEVER exploded. Just do not let the water boil out, and make sure to let the can cool in the pan of boiling water at the end of the cooking time. It is a NO hassle easy way of making fail proof carmel that I learned years ago from my husband’s family (from Cali, Columbia). It’s a wonderful treat, and there’s no mess
. I did attempt to open the can once BEFORE it was completely cooled and ended up with some hot carmel spraying out on my hands and face, but not everywhere….ENJOY!
poo
its safer if u just take the lid off and boil. at least 3/4 of water before it reaches the top of the can. especially with those concerned on time, you could see for yourself how fast its caramelizing. you could stir it too to cook evenly.
i just made caramel in the can and boiled 3 cans in a huge stock pot for 4hrs and let it cool in the same water for 3 hrs and put it in cold water for 15 min and then mixed it with an electric mixer and it was so goooooooooooooooooooooooooooood!!!!!
OK, so I’ve read all the comments… going to go with the pot and can method… gess I won’t be making banoffee pie today! The shop didn’t have dulce leche, I knew in the back of my mind I could make it with condensed milk… just didn’t realise how long it would take! that’ll teach me to be more prepared.
I just did it in the sealed can, in a pressure cooker. 3 hours at 8 psi. The result is very thick and tasty. I’m not sure it would work as a sauce.
Does anyone know if elevation matters at all? Especially with the pressure cooker method? I live at about 4500 feet, and I’m just wondering if that’s too high to boil/pressure cook safely… really craving some dulce de leche ahora!
Splendid stuff, pretty much as I had come to expect from this site.