by Cindy @mycountrytable 67 Comments
Wanna know how to make caramel, aka Dulce de Leche from Sweetened Condensed Milk? Read my tips below on how to make the easiest caramel you will ever make and it is beyond delicious!
Ahhh…the endless possibilities that come with a can of that wonderful Sweetened Condensed Milk. Just when we thought we had come up with each and every possible delicious recipe to use this delectable sweet milk in, we find another use for it….cooking it until it turns into the most delectable creamy caramel. If you’ve never cooked a can of Sweetened Condensed milk until it magically turns into caramel, you don’t know what you’ve been missing. I’m here to show you just how easy it is…
First things first…you can use either type of can of milk for this recipe, (solid or with tabs). I use the cans with tabs all the time and I have never had one explode.
Here’s how I cooked this wonderful stuff…
In these pictures, I cooked two cans of milk at one time. I was making a double batch of my latest recipe. I’ll share that with you in a minute. Here’s what I did first. I removed the paper labels from the cans and placed the cans in a large pot of water. It does not matter if you use a can like the one on the left or one with a tab like on the right. I set these cans upright in the water for illustration purposes only. You should not leave the cans upright like these…
I placed the cans on their sides and made sure I covered them with at least two inches of water. I brought the water to a boil over high heat and then turned it down to medium. I made sure the water kept boiling and the water level stayed above the cans throughout the entire cooking process…
I cooked the milk for 2 hours and removed it from the hot water. I set it on a towel for about an hour to slightly cool…then I placed it in my refrigerator to finish cooling. Note: It’s important to not open a can of cooked milk while it is hot, or it will explode and run down the sides of the can…
And yes…this is the wonderful stuff that the cooked milk turned into. Yummy!
Oh yes…let me tell ya about my latest recipe creation that I used this wonderful stuff in. I created a Salted Caramel Brownie recipe, using an entire can of cooked Sweetened Condensed milk. I have to say that this is one of my best recipe creations ever. Chocolate and caramel should be married!!
If for any reason you’re not crazy about the thought of cooking sweetened condensed milk in the can, check out this recipe from Martha Stewart on cooking it out of the can.
Now go get cooking…milk that is!!!
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posted by Cindy @mycountrytable on October 29, 2016 (updated April 9, 2023)
67 Comments Leave a Comment »
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67 comments on “How to Make Caramel from Sweetened Condensed Milk”
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Gerri — Reply
Sounds so good. Thanks I will try this
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Yasmin S. — Reply
Hi. Does this sauce harden after it cools? I’m wondering if it could be used to decorate cake pops and such.
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Cindy @mycountrytable — Reply
Hi Yasmin,
No, it doesn’t. I don’t suggest using this on cake pops. It will not firm up enough. Happy Holidays!!
Cindy
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Reneé — Reply
Can condensed COCONUT MILK be used instead of regular condensed cow’s milk?
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Cindy @mycountrytable — Reply
Hi Renee,
That’s a good question and one I honestly can’t answer. In baking, you can use both the same. However, if you’re cooking it down to make caramel, I’m not sure as I’ve never tested it. If you test it, please let us know how it turns out. Happy Holidays!
Cindy
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Sav D — Reply
How long would this stay in the fridge? And do you think this is easy to reheat?
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Cindy @mycountrytable — Reply
Hi Savannah,
It will easily keep a couple of weeks in the fridge. If you reheat it, do it in 30 second intervals in the microwave.
Cindy
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B — Reply
Eeks are u not concerned about the aluminum can giving off toxins into ur caramel when heating it.. I’m even paranoid buying food in cans. Would it not work taking it out of the cans into a sauce pan and cook it on the stove?
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Cindy @mycountrytable — Reply
Hi Betty, I don’t have the specifics, but I have seen Martha Stewart do it that way. I believe it took about 4 to 5 hours.
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Kevin — Reply
I saw where you put the condensed milk in a microwave safe dish, cook on high for 2:00 minutes, then continue 2:00 minute intervals on medium stirring in-between each interval till it is the color and consistency of what you want, more intervals will darken and thicken the Carmel.
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Colibri — Reply
The cans are made of steel, not aluminum, so no worries. 🙂 (Soft drinks cans are usually aluminum, which is an additional reason to avoid soft drinks and beer.)
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Tim Wise — Reply
The can is tin not aluminum so there shouldn’t be any concerns.
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Scott — Reply
For many years, ranchers, campers, hikers, etc have heated their canned food over a camp fire without issue.
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Charley knuckles — Reply
Those cans aren’t aluminum
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Mary — Reply
I’ve made this a few times when my kids were to younger and let me tell you it’s the best Carmel I’ve ever tasted. It 2as always a hit. You have to try this. Sometimes it needed a goid stir.
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Ruth — Reply
Is it good for carmel apples?
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Cindy @mycountrytable — Reply
Hi Ruth, I haven’t used it for caramel apples. It works great as a dip for caramel apples, but I don’t know if it would stay on the apples without running off.
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Allison — Reply
Will fat free condensed milk work?
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Cindy @mycountrytable — Reply
Hi Allison, Yes it just won’t be as rich. This makes a great dipping caramel, but I don’t recommend using it for caramel apples. I believe it would run off the apple.
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Melissa — Reply
Can you mix it with popcorn?
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Cindy @mycountrytable — Reply
Hi Melissa, I haven’t mixed this with popcorn. However, unless you bake it in the oven for a while it would be very sticky.
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Connie Cox — Reply
I love it I tried for the first time tonight and it’s the best caramel sauce at folded for 2 hours later on the side make sure it was fully emerged in the water took it out let it sit on the counter for about an hour pulled it off opened it up and it’s amazing great recipe will be my go-to from here on out!!!!
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Janie — Reply
My results didn’t taste very much like Carmel and I cooked it fifteen minutes longer to be sure.
Disappointed! -
Kim — Reply
I love making this, it really does taste better than store bought topping. I would rather 7se this instead of buying it. Kim
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Ren — Reply
If you don’t want to use it right away, can you just put it back on the shelf and use it when you need it or do you have to open it after it cools?
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Cindy @mycountrytable — Reply
Hi Ren, I don’t suggest putting it back in your pantry after cooking it. You can place it in a bowl with a lid and refrigerate it for several days.
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Rae — Reply
I know this was a long time ago, but the answer is actually yes, you can cook it and store it unopened in the cabinet indefinitely. My Mexican grandma and mom have done so forever. It will be a lovely soft dulce de leche when you are ready to use it. Once opened, it needs to be refrigerated.
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Cindy @mycountrytable — Reply
Hi Rae, Thank you so much for this info. I never knew that, and I’m sure many others didn’t either. 🙂
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Sally — Reply
I have been doing this for years but doesn’t matter how cans are placed in water and after they cool for about an hour and a half I carefully open pour into a bowl add one tablespoon of butter and mix with hand beater on medium for about a minute and a half
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Heather thaw — Reply
I have been reading they will explode?
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Whitney — Reply
Can I use this for a caramel cheesecake?
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Cindy @mycountrytable — Reply
Hi Whitney, Yes you can. However, I suggest that it’s somewhat chilled or the cheesecake is cold.
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Julie Bailey — Reply
Is it to thick to put in squeeze bottle? Wanting to put over deep fried apples..
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Cindy @mycountrytable — Reply
Hi Julie, No, it shouldn’t be. I use a spoon and drizzle it. If you slightly warm it for a few seconds in the microwave it will be pretty thin.
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Kory — Reply
H Cindy, I’m making a batch of sugar free condensed milk from scratch. If I put it in a glass canning jar with tight lid and put it in a crockpot with water do you think it will work the same?
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Cindy @mycountrytable — Reply
Hi Kory, Wow…I’m not sure. I have never tried that, but I’m a little doubtful. Maybe you could call Ball Canning and ask them. BallMasonJars.com. Sorry I’m not more help. Good luck! 🙂
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Tawonda — Reply
I have made caramel sauce using Eagle Brand Sweetened Condensed Milk for years. I boil on the stove. I just made sure I was busy in the kitchen for 3 hours. Very easy and so delicious. I never had a problem of any sorts..
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Becky Dreger — Reply
I’ve never made caramel on the stove top, but have made it in my crockpot. It came out very well. I did cook it right side up. I used a 3qt crockpot.
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Victoria McMillan — Reply
How many cans at a time did you do in the crockpot?
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Cindy @mycountrytable — Reply
Hi Victoria, I always do two.
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Lori daniels — Reply
Do you keep the water boiling the whole time, I tried making it but it never turned to a nice brown Carmel color
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Cindy @mycountrytable — Reply
Hi Lori, Yes…it should be at a boil and have plenty of water covering the can'(s) at all time.
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Cindy @mycountrytable — Reply
Hi Grace, You can use it as a filling, but I would cook it a little longer to make it a little thicker. It won’t soak into the cake, but it will tend to run off the top and down the sides.
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Dorothy — Reply
I would like to do this product and make carmel sauce.
What i want to know is when i make it, can i put the content into a squeeze bottle or a air tight container.
I want to use it for ice cream and for baking.-
Cindy @mycountrytable — Reply
Hi Dorothy, Yes, you can put it in either one.
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Shawndrea — Reply
Can this be used as an icing for cake?
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Cindy @mycountrytable — Reply
Hi Shawndrea, It can, but it tends to run off the cake. My mother-n-law used to cook it and use on a milk cake, but she had to put toothpicks through the cake. The caramel tends to run and make the layers move.
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Linda Jean Miller — Reply
Is condensed milk still good if it turns dark in the can before using?
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Cindy @mycountrytable — Reply
Hi Linda, I’m not an expert, but I would say no, it’s not good.
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Laura — Reply
Do the leftovers need to be refrigerated?
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Cindy @mycountrytable — Reply
Hi Laura, Yes, once the can is opened it should be refrigerated in a container with a lid, (not in the can).
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E J — Reply
Can you use a pressure pot to make the Carmel from condensed milk?
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Cindy @mycountrytable — Reply
Hi EJ, I’m sorry but I can’t answer that. I’ve never used a pressure canner.
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Ms. Celia — Reply
Have you added powder sugar to thicken for frosting?
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Cindy @mycountrytable — Reply
Hi Celia, No, sorry I haven’t.
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Susana — Reply
My mom used this trick it’s definitely a Latin favorite..I loved this on toast,apples,a dip for chocolate or strawberries it’s a winner for sure! Delicious…
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Diane — Reply
Hi Cindy
Could I use this as filling in chocolate caramel filled Easter eggs in place of thick bought jarred caramel?Like a truffle?
Thanks, Diane-
Cindy @mycountrytable — Reply
Hi Diane, I don’t see why not. It will be a little thinner, but it sounds like that’s what you want.
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Gail — Reply
Hi Cindy,
How long after boiling the can to make the caramel, will I be able to leave it unopened in the fridge?
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Cindy @mycountrytable — Reply
You want the contents to be no more than warm. If you open the can while it’s hot, the hot caramel will spew out and down the can, and you might get burned. I would allow at least two hours in the fridge, or place it in the freezer for about an hour.
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Gail — Reply
If I boil the can ahead of time for the caramel, how long or how many days will it be good for, unopened in the fridge?
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June Miller — Reply
About 63 years ago a fried made a dish with the cooked eagle brand milk when cooled she sliced it and on a lettuce leaf put a pineapple slice canned then she sliced the Carmel put it on pineapple then cool whip cherry on top. I want to make this now but wonder how long to boil the eagle brand so I can slice it. Thank you June Miller
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Cindy @mycountrytable — Reply
Hi June, You need to cook for at least 2 hours for a creamy pourable thickness. I don’t know how you would get it cold it enough to slice and also dump out of the can in one big piece unless you freeze it.
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Gloris — Reply
My mom would make this when I was young. I decided to try it and I did it exactly how you instructed. It came out delicious and I’m sorry to say that I could not stop eating it where I probably ate a quarter of an inch down in the can before I transferred it to a jar. So, so good!
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Cindy @mycountrytable — Reply
Hi Gloris, I’m so glad it turned out perfect for you. Forget calories…just take a spoon and dig in. 🙂
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Jeanne — Reply
I remember my mother teaching my older sister how to caramelize sweetened condensed milk in an open can; I never knew you could do it in an unopened can!
