1 Ingredient Caramelish Topping

This is probably the simplest version of a "caramelish" treat you can make. I use the word caramelish because when you eat it, you will know it's not real caramel. But it is still very good. It would probably make a great ice cream topping, or maybe a spread on to cookies. I'm sure you can find many uses for it.

Step 1: Items Needed

1 can of sweetened condensed milk

Step 2: Remove Label and Place in to Pot of Boiling Water

I recommend using tongs or some type of tool to put the can in to the boiling water.

Step 3: Prepare a Second Small Pot of Boiling Water

This is just something I do when I have to boil water for a really long time and know that it is going to boil too far before I am done. I get a small pot of water and set it aside. When It looks like I am maybe 6-7 minutes away from needing to add more water to the main pot, I start boiling the little pot, then pour that water in to the main pot.

I don't know how much of a difference it actually makes, but if you pour tap water, even as hot as your sink can provide, you will stop the water in the main pot from boiling for several minutes. When using a smaller pot of water like this, the "down" time of the main pot boiling is less than a minute.

Step 4: Remove Can and Place in to Cool Water

The can will be very hot. Using tongs, or other tool, remove the can from the hot water and place in to a small pot with ice water in it. Let it sit for 10-15 minutes or until can is cool enough to handle.

Step 5: Open the Can

There will some slight pressure inside the can when you open it. Place a paper towel over the can then open.

Depending on how much you cooled the can the caramelish may be pretty loose. That's ok. Once it cools completely it will be like thick caramel topping.

Comments

[grannyjones]

so is this possible with sous vide?

[rsmaudsley]

Well, in a since it is sous vide. But the condensed milk is left in the original can when boiling it. I don't know what would happen if you tried to put it in a cooking bag in the traditional sous vide method. Might be worth a try though. :-)

[grannyjones]

I found a recipe for sous vide dulce de leche that uses 1 cup jelly jars with canning lids.

[gtoal]

I have a vague recollection of making something that was just like the caramel in a mars bar, and although I forget how exactly I did it, I think it may have been as simple as a can of sweetened condensed milk in a microwave. (Not in the actual can of course!) Have you experimented with microwaving it instead of boiling it at all?

[offseid]

One thing I have heard is that you have to make sure it's pure sweetened condensed milk. In southeast Asia (at least where I have been), they add palm oil to it. And for some reason, it messes it up when you try to do this trick. But if it's the real deal, yeah man, dulce de leche!!! Love it.

[snowy1998]

We're lucky in the UK, the same company that sells condensed milk also sells it ready caramelised in the tin, it's sooooo good :)

[rsmaudsley]

Yeah, after trying this, I'd be in real danger if I could just go buy it ready made off the shelf.

[dignarueda]

I do the same but using a pressure cooker. I place several cans into the pot and cover them with water up to 2-3 inches of water on top of the cans. Cook for 20-30 mins, depending if you like the caramel lighter or darker. Let them cool off before opening and enjoy.

[rsmaudsley]

I can see this method working much better since the water will not boil off. I'm guessing that the water\can get hot enough to complete the caramelizing in 30 minutes instead of 3 hours boiling in a stove-top pot. My wife does a lot of canning. Guess next time I need a few cans of this stuff I will be borrowing her pressure cooker. :-)

[dswaim]

That looks so easy, perfect for me. I have a question, how long do you boil the can for?

[rsmaudsley]

I did it for 3 hours. But that's just how I learned to do it. But one of the commenters below (dignarueda) says she does it in a pressure cooker for 20-30 minutes. If you are going to boil it as I did, then maybe experiment with different times. Maybe 2 hours at first, then extend the time to see what time come out good for you. Remember to judge the caramel AFTER it has cooled to room temperature.