Prep 0 mins
Cook 4 hrs
I found this recipe on The Cooking Inn. Wonderful way to change up your condensed milk for the upcoming holidays.
- Remove label from can. Place unopened can in the bottom of a very deep pot, such as a deep dutch oven. Cover with water so that the water is 3 to 4-inches above the can. Bring the water to a boil and boil steadily for four (4) hours.
- Note: You must make sure that the can is always totally covered with water. Never let the water level get down to the top of the can, because this could cause the can to explode.
- After the four (4) hours is up, remove the can with tongs and place on a wire rack to cool. Be assured, the can will not explode.
- Refrigerate. When can is cold, open and you will have soft caramel; even the color is caramel. The only bad thing about boiling this one can is that you will be sorry you didn't boil two or three.
I have the same basic recipe, I saw it on the Ming Tsai PBS show and he had Duff Goldman as a guest and he made it and put it in a fudge recipe with bacon! He said he found out how to do this process by a Mexican lady. The only difference is Duff's recipe says to boil 3 hours, then when done put in a bowl of ice water and let sit for about 30 minutes. Worked perfect for me! I also must add that I did not put it in a big enough pan and it constantly lost water and I kept adding more...lol...so glad the can didn't explode! I too, like Sydney Mike will use it for apples and ice cream...I actually came here to find out what else I can make with caramel! (Sitting with a spoon and eating it is just too rich haha.)
Made this initially to use as a dip for some wonderfully tasty Honey Crisp apple wedges, & find now that we also like is as an ice cream syrup! Many other uses for it, I'm sure, & over the next couple of months, I expect to explore quite a number of those uses! Thanks for sharing this great idea! [Made & reviewed in New Kids on the Block recipe tag]