Nov 29, 2008

Make your own super easy (and kinda dangerous) caramel.

Who doesn't love caramel?
Caramel candy, caramel on ice cream, caramel icing, caramel in your coffee....
My favorite is fresh tart apples dipped in caramel.
The Man-of-My-Dreams could eat his weight in apples-n-caramel!

Making your own caramel sounds hard huh?
All that stirring...
Cooking in hopes you won't burn it...
Candy thermometers....
etc etc etc... Yuck!

Well, it doesn't have to be hard at all!

Look at this perfectly delicious caramel
(dulce de leche)
I didn't use a candy thermometer.
I didn't stir it.
I didn't burn it.
All I did was stick one can in a pot and let it boil.
And, I'm gonna tell you how.

Perfectly Easy Caramel
(dulce de leche)



You will need.


1-3 can's of Sweetened Condensed Milk. (I use Eagle Brand)
One DEEP pot. (I use a big, tall stock pot)
Water

Directions

1.) Remove the paper labels from your cans of Sweetened Condensed Milk.

2.) Place your UNOPENED cans of sweetened condensed milk into the bottom of a large deep stock pot.

3.) Fill the stock pot with water your water level MUST be at least 4 inches above the top of your cans of sweetened condensed milk!!! stick a lid on your pot.

4.) Bring the stock pot to a boil. Let it boil for 3 and a half hours. (a nice consistent steady boil)
Check the water level of your pot numerous times... the water MUST remain at least 4 inches over the top of cans!!! Add more boiling water to the pot if needed.

5.) after 3 and a half hours, turn off the heat and let cool.

6.) once cooled, remove your cans of caramel, open, and enjoy!

***WARNING!!!*** during the boiling process is it extremely important that the water level in your stock pot stays well above the tops of your cans or they may explode and cause severe burns!!
If your water level is getting too low, just add more boiling water to the pot and replace the lid.

I have made this caramel many many times and never had a problem.
But I have heard horror stories about people who let the water boil out of the pot and the cans exploded. If you follow the simple rules you'll do fine and end up with some of the best caramel that you've ever had!

ENJOY!
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17 amazing comments. Talk To Me!!:

Cindy said...

Wow! I have never heard of this way to make caramel. A few years ago I tried three times in as many weeks to make caramel and burnt it every time. I was getting so mad about it! I've never tried again, but now... THANK YOU!

jayedee said...

ohhhhhh we keep cans of this (already carmelized) in our storage! spoon it into a graham cracker pie crust and top slices with whipped cream. just make sure those slices are small....it's almost impossibly rich!

Bethany said...

I tried to make caramel for a pecan tart a couple Christmases ago, and after I burnt it, our mother tried to convince me it tasted just fine. Too bad I didn't have this recipe then!

- your spoiled rotten, "city girl", little sister

Dawn's Recipes / The Baby Blog said...

I've been meaning to make this for a while now. I've come across at least a half dozen different methods by now, but I like yours the best. The other methods involve putting holes in the cans or microwaving the milk. Either way, you can't store it that way. Thanks!

overthetopaprons said...

Looks just a little bit toooo yummy! I just noticed your statement which I love : Happiness is Homemade .... that is great!

Chicken Momma said...

I love to make caramel this way. I've been doing it for years. It's so perfect for making caramel filled molded chocolates.

jen said...

you're right. caramel is dangerous. =) i also like to sweeten my coffee with caramel.

Michelle said...

My mom has made caramel this way for years for the purpose of making chocolate caramels a la what Chicken Momma said. I used it to make a homemade version of Girl Scout Samoa cookies and it was perfect. My husband and other roommate wouldn't believe me that this was possible and were convinced that I would make the cans explode. They were amazed at the results.

Kristen Howard Photography said...

I read in a previous comment that you can keep the carmel in storage. Is that correct? I can't wait to try this

dykewife said...

i remember doing that to make the filling for homemade chocolates. in order to keep the noise down i put a dish cloth at the bottom of the pot so the sound of the can bouncing in the boiling bubbles was minimized.

too bad bran's diabetic now. thanks to this all i can say is thank goodness i have some werther's candies beside me.

Leslie said...

Yummy!!! I*m going to try this, it looks so yummy! Your blog is great!

cookingat11 said...

i'm going to try this.i'm totally addicted to caramel,but my recipe invovles tireless working.
this one dosn't!thank you
p.s.can this caramel be stored? i see ducle de luche canned in stores.
cookingat11

Dana said...

If the seal on the can isnt broken you can store it in the cupboard! I do!
Good Luck! let me know how it turns out!

Anonymous said...

I am trying this for the first time after eating a pie made this way! Thank you! Happy Dancing!

Anonymous said...

Can u use this caramel for caramel apples?

Anonymous said...

This looks like an amazing recipe! I bet it tastes good!

Anonymous said...

how long can you store it?

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