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homemade caramel - Page 2

post #16 of 48
There are much quicker ways of making caramel than boiling the tin, I have personally used the oven and microwave method with great success. The only reason I can see for boiling the can is to do more than one at at time so that you have some on hand in your cupboard.

Here are the recommendations from the Eagle brand website (when I used the microwave method I put the milk in a 8" square pyrex dish, cooks quicker than if you put it in a measuring cup):

OVEN METHOD: Pour 1 can Eagle Brand Sweetened Condensed Milk into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425° for 1 1/2 hours or until thick and caramel-colored.

STOVETOP METHOD: Pour 1 can Eagle Brand Sweetened Condensed Milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel-colored. Beat until smooth.

MICROWAVE METHOD: Pour 1 can Eagle Brand Sweetened Condensed Milk into 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 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes for the last 4 to 10 minutes. Make sure to use potholders when removing the glass measuring cup from the microwave, as it will be hot.

CAUTION: DO NOT HEAT IN CAN.
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post #17 of 48
what is the consistency of this caramel?? would this be something that I can dip pretzels in? i am concerned that it would not harden up enough to handle pretzels.
post #18 of 48
When I boiled it in the can for 2 hours the consistency was much like the consistency you would use for caramel apples. So, I believe it would work fine for pretzels, you may even want to thin it a little while it is still warm with a little milk. I personally would think it would be fine as is especially when warm.
post #19 of 48
WOW, after reading the various posts I decided to try boiling a can of condensed milk and it worked perfectly!!!!!Hats off to you my fellow members.

Now, to dip apples, would I just warm the caramel to get the right consistently for the dipping and how do I get them hard enough for wrapping?

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post #20 of 48
Has anyone ever had a can explode? I am too big of a chicken to try it!
post #21 of 48
When I did it I was afraid of it exploding too! It didn't and the caramel was really good.

I did try it in the microwave as someone else suggested and it worked great. I used a big pyrex dish and microwaved it in ten min. increments until it was the consistancy I wanted. Just make sure to use a deep enough dish for a whole can because it bubbled over when I tried using a measuring cup. I liked this way alot better!
post #22 of 48
It's this supposed to be sauce or caramel for candies?
post #23 of 48
mrsc808, I wanted the caramel to cover apples.
post #24 of 48
The key is to not open the can until it is 100% cool. I let one sit for just a short period of time once and was too impatient to wait. It exploded. It shot up and hit my ceiling as well as splattered my face, neck and arms. It gave me a slight burn. I felt so stupid. I still make it this way though, but make sure it's totally cool. I like to use it as a filling with heath bits mixed in.
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post #25 of 48
OMG.. this sounds so good!! I might have to try this. I always make my caramel from scratch (I'm just that way.. not a snob.. just prefer it!!) but with all the rave reviews, I think I will give it a shot this week end... thanks for everyone's tips!!
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post #26 of 48
Quote:
Originally Posted by mrsc808

It's this supposed to be sauce or caramel for candies?


Neither, is a spreadable caramel and not suitable for dipping apples, for that purpose a semihard caramel would be the right type.
post #27 of 48
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post #28 of 48
Made it once by boiling the can..it worked but man did i stress over that thing..I kept fearing it would explode at any moment like i was cautioned about. Thankfully it didnt' but now i just buy the ready made dulce de leche at the grocery store..tastes just as good and I don't have to worry about explosions.
post #29 of 48
Thanks can't wait to try it.
post #30 of 48
Does this get thick enough to use as a filling for a cake? Sounds delicious!!!
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