Caramel

Decorating By nickshalfpint Updated 9 Dec 2006 , 6:41am by kncab

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nickshalfpint Posted 29 Oct 2006 , 6:39pm
post #1 of 64

How do I make caramel from sweetened condensed milk? Or does anyone have a great caramel recipe? Thanks, Kristen

63 replies
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jelligirl Posted 29 Oct 2006 , 6:47pm
post #2 of 64

hi there, there are several different methods that can be used but what i found that worked for me was to put holes in the top, put the can in a pot of water up to the edge and to put it on for about an hour at almost a boil..you have to watch it so it doesn't explode or that the water doesn't dry out...hope this helps...icon_smile.gif

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nickshalfpint Posted 29 Oct 2006 , 7:06pm
post #3 of 64

Thank you. How long do you let it cool before you open the can?

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jelligirl Posted 29 Oct 2006 , 7:13pm
post #4 of 64

oh you are most welcome icon_smile.gif

i let the can cool until it was ok for me to touch it...when you first open it, it may look like it was not done at all until you stir it...i was ready to have a fit until i mixed it icon_smile.gif

i wanted to see how it would taste when i mixed a little bit of it with a little bit of vanilla pudding and it was heavenly...i ended up using that combination as a filling in one of my chocolate cakes...

happy baking icon_smile.gif

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beachcakes Posted 29 Oct 2006 , 8:02pm
post #5 of 64

My local supermarkets sell Dulce de Leche, which is the same thing. Usually it's in the ethnic section. I'm just lazy - LOL!

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cakesbykitty Posted 29 Oct 2006 , 8:43pm
post #6 of 64

ok,... hold the phone! you mean you can make a caramel out of just the canned milk???? you don't add other ingredients???? I NEED TO KNOW MORE ABOUT THIS! lol

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jen1977 Posted 29 Oct 2006 , 8:47pm
post #7 of 64

I put the unopened can in a pot of water, keep it cover with water or it will explode. Boil it for about 3 hours-3 hours 15 minutes. Let the can cool and you've got caramel! Make sure you keep the can totally covered in water or it will explode.

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cakesbykitty Posted 29 Oct 2006 , 8:53pm
post #8 of 64

AND IT MAKES CARAMEL???????

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sweetamber Posted 29 Oct 2006 , 10:10pm
post #9 of 64

It must be SWEETENED CONDENSED MILK- not evaporated milk- and yes, it makes a type of caramel topping!

Amber

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CakeDiva73 Posted 29 Oct 2006 , 10:15pm
post #10 of 64

Can this be used for caramel apples??? And can I do a big pot and put a couple of cans in there (all covered w/ water) and then let them cool and perhaps refridgerate to use a few days later or must it be used immediately.

If possible, I want to make some caramel for apples and I have to make caramel brownies later in the week but would rather boil them all at once....thanks!

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cakesbykitty Posted 29 Oct 2006 , 10:22pm
post #11 of 64

I'd love to know this too! I am so excited i might have to go and buy some sweetened condensed milk! (if i can get thru the snow LOL)

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sweetamber Posted 29 Oct 2006 , 10:24pm
post #12 of 64

I don't think it will harden like the type you use for apples, it's more like an ice cream topping caramel. It would be a great dip for apples though!

Amber

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CakeDiva73 Posted 29 Oct 2006 , 10:26pm
post #13 of 64
Quote:
Originally Posted by alaskanmom

I'd love to know this too! I am so excited i might have to go and buy some sweetened condensed milk! (if i can get thru the snow LOL)




Lord, how I wish it would get cold...I am so sick of the heat. We are all in shorts and it is 80 degrees........I want winter to get here!! Or at least autumn - cripes........it's too hot to bake and I am ready for jeans and jackets. My kids costumes are all plush/longsleeved and they are going to bake on Halloween night..... icon_cry.gif

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cakesbykitty Posted 29 Oct 2006 , 10:27pm
post #14 of 64

oh my goodness... get out the snow plows and warm up my van... i now have to go and buy sweetened condensed milk and ice cream!!!!!!!!!!!

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CakeDiva73 Posted 29 Oct 2006 , 10:28pm
post #15 of 64

ok, thanks. I am going to go post on the recipe board a request for homemade caramel apple topping. I don't want to use those caramel candies and I cannot find a recipe for homemade caramel for apples..... icon_confused.gif

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Dreme Posted 29 Oct 2006 , 10:43pm
post #16 of 64
Quote:
Originally Posted by CakeDiva73

Can this be used for caramel apples??? And can I do a big pot and put a couple of cans in there (all covered w/ water) and then let them cool and perhaps refridgerate to use a few days later or must it be used immediately.

If possible, I want to make some caramel for apples and I have to make caramel brownies later in the week but would rather boil them all at once....thanks!






I want to do the exact same thing. Im tired of buying bags of caramel and peeling them all. Why dont they just make bars or loaves that you can buy in the grocery store. Don't they know that most people are buying caramels to cook or bake with! If im buying 13 bags, then they sure arent cause ima eat them right out the wrapper! lol

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CakeDiva73 Posted 29 Oct 2006 , 10:44pm
post #17 of 64

Sign me up!! I want a couple loaves of caramel too! icon_lol.gif

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Sweetpeeps Posted 29 Oct 2006 , 10:48pm
post #18 of 64

This was posted on a while ago on here. I was so excited I ran out and got some. But, I haven't done it yet. I have a question about. I'm worried it will scratch up the finish on my non stick pots. I don't have any that aren't non stick. Does the can move around that much? Or is there something I can put in the bottom to protect it? Thanks!!!

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sweetamber Posted 29 Oct 2006 , 10:49pm
post #19 of 64

You can buy sheets of caramel that you just wrap around the apple- it doesn't get any easier than that! They can usually be found in the produce section. Otherwise if you can wait until tomorrow I can get a recipe for you, just send me a pm!

Amber

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Dreme Posted 29 Oct 2006 , 11:16pm
post #20 of 64

WAIT! WHAT? SHEETS!

When did this happen? I have never heard of this before! Like in Mrs Doubtfire: "The whole time! THE WHOLE TIME!



Zipping coat up as we speak!


*Please let my supermarket have them. God please let my supermarket have them......*

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cakesbykitty Posted 29 Oct 2006 , 11:46pm
post #21 of 64

ok, so we have moved from snow to freezing rain here is beautiful anchorage.. i will never get my caramel!!! LOL

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lu9129 Posted 29 Oct 2006 , 11:59pm
post #22 of 64

I was told about this and tried it once. The person that told me about it said to boil it for 4 hours. When I opened the can all I had was a solid mass of caramel. Tasted ok but I needed it to pour. What did I do wrong and does it really pour if done right???

Lu

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diz Posted 30 Oct 2006 , 12:22am
post #23 of 64

anyone tried the microwave method.

I am too chicken shit to boil a can of anything in my kitchen.

(plus I do not want to watch it for 3 hours)

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Dreme Posted 30 Oct 2006 , 12:23am
post #24 of 64

so....it does get solid.....well yeah duh.....but how does it work for caramel apples. i need to be able to wrap them up w/o them sticking to the cellophane.

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dldbrou Posted 30 Oct 2006 , 12:58am
post #25 of 64

I have never used this method for apples, just fillings. I usually cook 4 cans at a time for about 3 1/2 hrs. It will have a dense consistency that can be stirred not poured. I have stirred chocolate bark in it while hot and pecans. Makes a great filling. I store the extra cans in the refrigerator for later use. As far as putting it in the micro, I don't have a microwave that will let me put metal or aluminum in it, so I have not tried this method.

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Sweet_Treats Posted 30 Oct 2006 , 1:30am
post #26 of 64

Here's a recipe to make your own, homemade sweetened condensed milk. Sometimes the grocery store is closed and if you're in the middle of a recipe where you need this, it might be a time and recipe saver. Not sure how you'd "caramelize" it, though. Maybe in a canning jar with the lid on it.



1 C. nonfat dry milk
2/3 C. sugar (granulated)
1/3 C. boiling water
3 Tbsp. softened butter

Combine dry milk, sugar, water and butter in blender until smooth. Refrigerate until chilled and slightly thick.

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cakesbykitty Posted 30 Oct 2006 , 1:31am
post #27 of 64

how long will it stay good for in the fridge?

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dldbrou Posted 30 Oct 2006 , 1:35am
post #28 of 64

I've kept it for at least 3 months. I usually use it up before that. Be sure to cover the cans with a plastic film or zipper bag since there are holes in the can from cooking.

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lmpedersen Posted 30 Oct 2006 , 1:44am
post #29 of 64

King Arthur Flour sells blocks of caramel. It looks like it comes in 18 oz. or 5 lb. blocks. Haven't tried it yet, but it looks good. It's made by Merkens.

Lisa

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paxpuella Posted 30 Oct 2006 , 4:41am
post #30 of 64
Quote:
Originally Posted by diz

anyone tried the microwave method.

I am too chicken to boil a can of anything in my kitchen.

(plus I do not want to watch it for 3 hours)




Do you have a crockpot? I place mine in the crockpot with very hot water to begin with. Place the cans in the water and keep on high for 5 to 6 hours, with the cover on of course. The water will simmer around it and make a very nice caramel. Plus you don't have to worry about the water evaporating. Has worked everytime. icon_smile.gif

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