Eagle Brand Caramel

Decorating By ski Updated 5 Mar 2009 , 4:34am by delisa01

ski Posted 27 Aug 2008 , 5:09pm
post #1 of 14

Some one had a faster method to make caramel from Eagle Brand Sweetened condensed Milk. I remembe recently something about taking just 10 minutes on the stove top , instead of the heating on the stove for a couple of hrs. Anyone have that information???
Thanks! icon_biggrin.gif

13 replies
lillicakes Posted 27 Aug 2008 , 7:19pm
post #2 of 14

I do it in the microwave in a big pyrex measuring thing. Just nuke briefly and stir, repeat as desired. I usually use about 50% power after the first couple minutes.

KHalstead Posted 27 Aug 2008 , 7:31pm
post #3 of 14

if you do it on the stove you basically just cook it stirring constantly so it doesn't burn until it's the color/thickness you're after. When I do it in the microwave it ALWAYS boils up and out of any container even HUGE ones and makes a horrible mess...so I stopped nuking it!

Rigger Posted 27 Aug 2008 , 7:33pm
post #4 of 14

I boil the condensed milk in a can for 3 hours. Make sure the can is covered at all times. I keep adding water as necessary to make sure it stays covered.

foxymomma521 Posted 27 Aug 2008 , 7:40pm
post #5 of 14

I did it on the stove the other day, low heat, but it took about an hour with lots of stirring. I've read you can do it in the crock pot but that's probably an all day thing too...

Parable Posted 27 Aug 2008 , 7:56pm
post #6 of 14
Originally Posted by lillicakes

I do it in the microwave in a big pyrex measuring thing. Just nuke briefly and stir, repeat as desired. I usually use about 50% power after the first couple minutes.

Me too. But you do have to keep a close eye on it and stir frequently or else it will boil over. Still less time than boiling in the can......and safer.

JodieF Posted 28 Aug 2008 , 12:39am
post #7 of 14

Best caramel EVER!

Thick Caramel Sauce

1 cup butter (do not substitute)
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1 teaspoon salt

In a heavy saucepan, bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium heat, stirring. Carefully stir in whipping cream. Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238 degrees, or the soft ball stage. Be careful to keep it just hot enough for caramel to simmer, because it will scorch! Remove from heat and add vanilla and salt. Makes 4 cups.

This is wickedly good! I've used it as a filling for cakes, to ice cupcakes and to dip apples in. Of course, there's nothing wrong with eating it with a spoon! icon_surprised.gif)

ski Posted 28 Aug 2008 , 12:00pm
post #8 of 14

Thanks for all your responses! I ended up just MV for about 30 minutes, still better than the 3 hr deal. icon_biggrin.gif

butternut Posted 28 Aug 2008 , 12:13pm
post #9 of 14

Thanks so much for posting that recipe Jodie. It sounds absolutely wonderful and I'm gonna give it a try next time I do a filling!!

DebBTX Posted 28 Aug 2008 , 8:05pm
post #10 of 14

Thank you for posting your recipe for the Caramel Sauce. It sounds delicious.

-Debbie B.

hula1974 Posted 17 Feb 2009 , 3:32pm
post #11 of 14

JodieF - that recipe sounds great.
Will it stay nice and gooey if I use it as a cupcake filling?

JodieF Posted 17 Feb 2009 , 10:04pm
post #12 of 14

Yes, it should be fine as a filling.

thin4life Posted 5 Mar 2009 , 4:09am
post #13 of 14

Question to all of you who boil sweetened condensed milk in the can. If you don't use it right away do you get bits of chrystalized in the bottom of the can after is sits for a couple of weeks?

delisa01 Posted 5 Mar 2009 , 4:34am
post #14 of 14

thin4life- No, it won't crystallize. I left mine in an unopened can in the refrigerator.

The recipe that JodieF posted is absolutely delicious!!! I made it over the weekend and got lots of compliments.

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