I am going to attempt to make the condensed milk caramel. My question is this, if I use it as a center for candy, or a filling for cake, does it need to be refridgerated? I wouldn't think so, since it isn't refridgerated to begin with, but I have a habit of being wrong. Thanks!!!

You shouldn't have to refrigerate it. I haven't made it yet (bought it yesterday, making it this weekend), but it should be like any other caramel. There's so much sugar that it should be well preserved to last as long as the cake or candy you're putting it in.
Good luck! I can't wait to try this tasty treat myself!!!

Thanks, how are you making yours? I am scared to try the boiling of the can method, but will, if people tell me it REALLY is okay and safe. I know everyone has their own experience and opinion.

I made one tin on friday morning, opened it saturday, husband loved it!! used it as a filling for a cake on sunday for my mom, they ate it last night, said it was fabulous. (I also added the coffee creamer, caramel to the cake batter, replacing 1 cup water with 1 cup creamer). I think that the batter needed more flavoring though.
So I boiled 4 tins yesterday, ready for my next project!! But I would think that once you open the tin, that it should be put in the fridge. Anybody else??

My sister does this to make caramel pie; the only she refrigerates it is to let it cool off and congeal better!!! It tastes great and it is okay to do this method!!

You just need to remember to keep the can covered with water at all times. Some water will naturally evaporate while boiling so you need to keep an eye on it and add water as needed so the can is always submurged.

please share how to do this, sounds simple but I have never heard of it before.
thanks,
kym

Yes, plz share the details. I don't know how to go about doing. I've asked a couple of times already. I would love to try this method.

i have to run out for a few, when I get back, i will find the link that has the directions, it is very easy!

There is an old post about this, if you want to do a search.

I did this once, after reading the old post.

You just put a can (or 2 or 3 or...) of sweetened condensed milk in a giant pot and keep it covered with boiling water, replacing lost water as necessary. I read that the longer you boil it the more solid the caramel comes out. I boiled mine for well over an hour and it came out very very thick. And also very delicious!

Very important to remember to let the can cool for a LONG time before you attempt to open it.

HTH

Delcy

Delcy, do you add it cooled straight from the can and put it on your cake or do you mix it with anything? How about Nutella or would that be overkill? What about powdered espresso for a coffee taste? Thanks for the help!

Okay, I have two cans in a pot of water right now. How long do I boil it for? Please help...

If you go to the Eagle Brand Website it tells you not to boil an unopened can of condensed milk. That is dangerous as the can could explode.

I microwaved the condensed milk (directions on Eagle Brand website) and it turned out fabulous.

You can also make it on the stove or in the oven (directions on website once again).

That's awesome- I'm so excited about this! I've been looking for an easier way to make caramel!!

I did mine at a simmer for 3 hrs. and it was a thick caramel syrup......kinda like ice cream topping......and oh sooooo yummy. It worked perfect for a cake filling.

I just used the oven method on the website this morning. I cooked it for two hours and it was nice and brown and thick enough. I mixed it with a little bc for a Van/caramel cake filling. Will be eating it tomorrow! -fabbo

I place the can into a large chili pot cover the top with water, bring to a rapid boil and let simmer for 3 hours. We love it! my kids say it tastes like the carmel from a candy bar.

Can this carmel be used as frosting or just filling?

Am I understanding this right? I take an unopened can of condensed milk, like straight from the cabinet and place it in boiling water on the stove??? Sounds dangerous.

As for the microwave too, I thought you weren't suppose to put metal in it???

I guess I'm slow around here.

krysoco, I have a couple of cans on the stove right now. Be sure to keep the cans covered with water (unopened). It would be helpful to have a small pot of water on the back burner on low so that when the water level gets low you can add hot water to the pot with the cans in it. If you add cold or warm water to the pot you will slow down the process and the water will have to heat up all over again. Hope this helps.

P.S. This is my first time so I will let you know how it goes once the caramel has cooled.

Don't place an unopened can in the microwave. Just the contents in a bowl. with a cover. Watch closely it will boil over. I am going to try to boiling method. I have heard of this for many a year or two. Now its time to try it.

when you use it as a cake filling, do you whip it up or just use it straight? Or, do you combine it with whipped cream, BC, etc.? Thinking of trying this as a filling for banana cake!

I am going to have to try this.... I have a recipes for 'Instant Fat' that my aunt makes and it is basically a caramel brownie bar with cake mix as the base...anyway, it calls for a bunch of the candy caramels and I hate taking the wrappers off and trying to cut those are a nightmare..this sound easier and yummy!

My friend next door has done it for years but I was always a chicken...

I got it now! Ha Ha.
I'm going to have to try this. I plan on combining mine with pecans for a filling. Think this will work?

Anyone else combining it with something?

Thanks to all for the info.

Nestle has a new product that is the sweetened condesed milk already cooked. It is called Nestle "La Lechera" Dulce de Leche. It is next to the sweetened condesed milk at the stores (if they carry this). It is exaclty the same as when I have cooked it in the can... saves you the trouble of cooking it.

Also, I use this straight without mixing anything into it to fill and frost cakes. It is delicious. I just open the can and place the caramel on a pan and warm it slightly and use a whisk to make it smooth enough to ice your cakes! It is soooooo yummy!

hmm...might go to the mexican market after work so maybe I'll pick that up!

I tried the oven method and it did not work for me...baked it for 3 hours and it was not very thick and really lumpy (although very tastey). All I can get here is the eagle brand milk with the pop top. I am assuming I cannot use this can for the boiling in the can method???? I also cannot find the powered coffee creamer so I bought the liquid french vanilla toffee caramel...I think I'll add more next time though the 1/2 cup gave it just a hint of flavour I was hoping for something stronger.

Okay, I just pulled my cans from the water I had the cans cooling in and opened one up. I boiled them gently for about 3 hours and the consistency is a little too runny for my purposes. I am looking for something a little thicker for the filling of my cake. I am putting the one I didn't open back in the pot to cook for another hour to see how that turns out. It is delicious and can see this working as a great filling. Would also work with nuts with the caramel for a filling, maybe even some cocoanut. Give it a try and post your results here!