Cake Central › Cake Forums › Cake Talk › Recipes › Caramel from Condensed Milk in 15 minutes!
New Posts  All Forums:Forum Nav:

Caramel from Condensed Milk in 15 minutes! - Page 4

post #46 of 60
Well thanks for the tip I usually make carmel the way they taught us in school but this is a short cut and I like the sound of this.
I can do all things through Christ no matter what it looks like.
Reply
I can do all things through Christ no matter what it looks like.
Reply
post #47 of 60
this is great! I always make caramel from scratch with sugar and cream. What a time saver, thanks.
post #48 of 60
I visited Brazil one summer in college. They use this method to make a candy called brigadero. It's sweetened condensed milk and couple of tablespoons of cocoa powder boiled until thick. Then you need to butter your hands (it's super sticky stuff) and roll out small balls of it. After you've rolled several, brigadero is traditionally rolled in chocolate sprinkles or coconut.

Sugar overload!!! So addictive!!!
I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
Reply
I shall pass through this world but once. Any good therefore that I can do, or any kindness that I can show to any human being, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again. ~Etienne de Grellet
Reply
post #49 of 60
Cool! I have been wanting to try the can method, but didn't realize it had to be on the burner so LONG!! Thanks for the tip!
post #50 of 60
I had no idea it was so easy to much caramel, and truffles, this is great!! Thanks Guys!
post #51 of 60
oh and this may have been said already, but Im going to pour some over my popcorn!!!! Caramel popcorn!!! Somebody slap me! thumbs_up.gif
post #52 of 60
I didn't realize this was such an old thread when I started from the beginning. I am glad cocorum was able to use a non stick pan and had success. I thought I'd pass on a tip re burnt on foods: After scrubbing out as much as possible, I sprinkle a good coating of dishwasher detergent in the pan, add about 2" of water and simmer gently. Then let it rest overnight and scrub out again in the morning. I have managed to rescue several pans this way. (You'd think I'd learn eventually and be more careful.) Another method I haven't yet tried is to simmer a pan with a dryer sheet in it. Quite frankly, I hope I never have the need to give it a try.

To get back on target, I have always used the boil in the can method and am anxious to try this open pot version. I do make caramel candies with my old tried and true long recipe, but have only considered that for candies. This "new" method is going to go into a caramel pecan filling this weekend! Yum!
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #53 of 60
I make mine in the pressure cooker at least once a month. I was scared when I first tried it (I would shield my face when I went in the kitche to check on it..haha) but it's sooo easy and no mess and it can stay in the can until needed. I love it. I made some last week to put in the cake on my avatar. What I do is remove the labels to the sweetened condensed milk place your can/s (I do 4 cans) into the pressure cooker COVER the cans with at least 1" of water. Bring pressure cooker to rock then reduce heat to a slow rock and cook for 20 minutes. Turn off heat and let cool completely. I don't open the cans until the next day. Never open a hot can it will explode.
Never mistake kindness for weakness.
Reply
Never mistake kindness for weakness.
Reply
post #54 of 60
What are your thoughts about using the easy pull top cans? I hesitated at the store today and bought the old good style. Are the easy open more subject to pressure issues? (I know it is not recommended, but do want to minimize whatever risks there might be.) The pressure cooker sounds ideal. Although I wanted to give the open pan method a try, I do like to keep several cans on the shelf.
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #55 of 60
Quote:
Originally Posted by milkmaid42

What are your thoughts about using the easy pull top cans? I hesitated at the store today and bought the old good style. Are the easy open more subject to pressure issues? (I know it is not recommended, but do want to minimize whatever risks there might be.) The pressure cooker sounds ideal. Although I wanted to give the open pan method a try, I do like to keep several cans on the shelf.


I wouldn't use the pull top kind for the pressure cooker type I make because the seal probably isn't as strong as you mentioned.
Never mistake kindness for weakness.
Reply
Never mistake kindness for weakness.
Reply
post #56 of 60

Thanks for this great tip! I was boiling it in the can and always worried if it was the safest thing (rust, toxins etc!) but now I have just finished a batch and it is looking mighty fine! >_<   I am going to put a few drops of vanilla essence in just to jazz it up a bit! (I know food nerd - but what the hey!)

post #57 of 60

I tried it and it was a great success! Never again will I be boiling cans for hours! Thank you!

post #58 of 60

If you have a Mexican/Hispanic grocery store in your area, you can buy Nestle Dulce de Leche.  It is sweetened condensed milk, already boiled for you into a thick caramel.
 

Saves another step if you are trying to achieve a very thick caramel.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply
post #59 of 60

Thanks for the tip, I can't wait to try it!  I'll also keep my eye out for the Nestle Dulce de Leche--thanks Liz!  

 

I'm wondering if a cake filled with this caramel (sweetened condensed milk cooked straight from the can as it is, without the other typical ingredients like sugar, butter, corn syrup) would need to be refrigerated?  My thought is that it does (since it doesn't have the other sugars to help preserve it), but thought I would double-check and ask anyway icon_wink.gif

post #60 of 60

I'm gonna try this the next time I make caramel sauce, thanks for sharing!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Caramel from Condensed Milk in 15 minutes!