Making Caramel - Did I Do Something Wrong???
Decorating By Classycakes Updated 2 Dec 2009 , 4:05am by Classycakes
I've seen so many posts about the wonderful caramel made by boiling sweetened condensed milk that I figured I'd try it.
I boiled it totally submerged in water for three hours, waited for it to cool and then opened the can.
It was the consistency of pudding, not caramel-like at all. Didn't taste like caramel either!! I thought it would come out like the soft caramel in a Caramilk bar or like the caramel in the Turtles chocolates. Boy, was I disappointed!!!
Did I do something wrong? Is it supposed to look and taste like pudding?
The longer you boil it the thicker it gets. I like it where it is still soft but a nice golden color. It doesn't taste exactly like caramel though.
I've never made caramel that way, but I hear it's delicious! I can't imagine what would make it taste like pudding. Hopefully one of the successful caramel makers on here will be able to help you!
It sounds like you may not have boiled it long enough. I don't do mine in the can though.
I open the can and simmer in a saucepan over a very low heat for approx 18 minutes. It turns a deep golden color and as it cools down thickens quite a bit. Definitely tastes like caramel when it's done.
Sorry it didn't work out though. I know lots of people who do it in the can and have had great success. Feel free to PM me if you have any further questions.
I always take the label off the can and completely remove the top of the can. I place it in a pot of water (almost to the top of the can) and let it boil FOREVER, i stir it pretty often and just go find something else to do, because it's a pretty long process. It will thicken up once you let it cool a little and it does taste like caramel to me. I suppose you could mix the completely cooled mixture with some buttercream and have a good caramel buttercream.
Just a few recommendations:
http://eaglebrand.com/recipes/details/?RecipeId=4002&category=-1
Caramel Sauce
For safety reasons, heating the unopened can (an old cooking method) is NOT recommended.
Using 1 (14 ounce) can sweetened condensed milk:
Oven Method
Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bakei at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.
Stovetop Method
Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmeri over low heat for 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.
Microwave Method
Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.
HTH
Rae
Thanks everyone - I think I'll give it another try only this time I won't heat it in the can!
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