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Condensed milk caramel

raisa Oct 30, 2011 05:02 AM

Has anyone ever made caramel sauce by poaching a tin of condensed milk? I have read a lot about it and it's so very confusing. Some says it's okay and some says it's dangerous. I wish I could ask someone who has actually done it.

  1. Delucacheesemonger Oct 30, 2011 05:06 AM

    l did it with an opened can of sweetened condensed milk with burbling water about 3/4 up the side. Cooked for about 90 minutes if l recall. Worked fine, but the taste and consistency was not equal to good dulce la leche or confiture au lait.

    1. s
      Shivaun Oct 30, 2011 05:12 AM

      I have done it many, many times, as has my other-in-law (although, to be honest, neither of us are famous for our respect for health and safety in the kitchen). I boil in water for 3 hours to get a maximally gloopy caramel. You could probably get away with 2.5 hours. If it comes out too gloopy for your use, you can soften up with a little single cream. It is runnier while its hot, unsurprisingly gets more gloopy as it cools.

      Main safety consideration - DO NOT LET PAN BOIL DRY!!! Easy to do - who has the time/patience to minister to anything for 3 hours? So I set a digital timer at half hour intervals to remind me to check & top up with boiling water from the kettle.

      Also - once you're done, run under cold water for a few minutes, and when you open the can be really careful, as hot caramel squeezes out under pressure. Caramel burns hurt quite a lot.

      Good luck!!

      1. b
        Brian_NC Oct 30, 2011 06:06 AM

        how very timely....we just made a can this morning!! three hours at a slow boil. works a treat. tastes really good on honey crisp apples sliced up...yummmm
        heck, it's even good by the spoonful.

        1. d
          DBinNOLA Oct 30, 2011 09:05 AM

          Seems like with the time involved and the danger, it would make more sense to buy caramel ice-cream topping or melt caramel candies. IMO just not worth the time and risk.

          2 Replies
          1. re: DBinNOLA
            Delucacheesemonger Oct 30, 2011 09:16 AM

            Eat a good or even average confiture au lait and you will see the reason. It is an entirely different animal.

            1. re: Delucacheesemonger
              divadmas Dec 2, 2011 10:32 PM

              besides the pressure thing cooking in cans is not recomended because of bpa in can lining.

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