How to Make Caramel from Sweetened Condensed Milk
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!!!
Sounds so good. Thanks I will try this
Hi. Does this sauce harden after it cools? I’m wondering if it could be used to decorate cake pops and such.
Hi Yasmin,
No, it doesn’t. I don’t suggest using this on cake pops. It will not firm up enough. Happy Holidays!!
Cindy
Can condensed COCONUT MILK be used instead of regular condensed cow’s milk?
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
How long would this stay in the fridge? And do you think this is easy to reheat?
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
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?
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.
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.
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.)
The can is tin not aluminum so there shouldn’t be any concerns.
For many years, ranchers, campers, hikers, etc have heated their canned food over a camp fire without issue.
Those cans aren’t aluminum
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.
Is it good for carmel apples?
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.
Will fat free condensed milk work?
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.
Can you mix it with popcorn?
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.
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!!!!
My results didn’t taste very much like Carmel and I cooked it fifteen minutes longer to be sure.
Disappointed!
I love making this, it really does taste better than store bought topping. I would rather 7se this instead of buying it. Kim
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?
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.
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.
Hi Rae, Thank you so much for this info. I never knew that, and I’m sure many others didn’t either. 🙂
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
I have been reading they will explode?
Can I use this for a caramel cheesecake?
Hi Whitney, Yes you can. However, I suggest that it’s somewhat chilled or the cheesecake is cold.
Is it to thick to put in squeeze bottle? Wanting to put over deep fried apples..
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.
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?
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! 🙂
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..
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.
How many cans at a time did you do in the crockpot?
Hi Victoria, I always do two.
Do you keep the water boiling the whole time, I tried making it but it never turned to a nice brown Carmel color
Hi Lori, Yes…it should be at a boil and have plenty of water covering the can'(s) at all time.
can this be used as a cake filling or will it be absorb into the cake?
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.
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.
Hi Dorothy, Yes, you can put it in either one.
Can this be used as an icing for cake?
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.
Is condensed milk still good if it turns dark in the can before using?
Hi Linda, I’m not an expert, but I would say no, it’s not good.
Do the leftovers need to be refrigerated?
Hi Laura, Yes, once the can is opened it should be refrigerated in a container with a lid, (not in the can).
Can you use a pressure pot to make the Carmel from condensed milk?
Hi EJ, I’m sorry but I can’t answer that. I’ve never used a pressure canner.
Yes you can use a pressure cooker. That is how I used to make it all the time. Make sure the can is covered with water, cook on HI for 40 minutes and natural release. Cool the can on the counter before opening the can or it will explode.
Happy cooking!
Thanks Pat for the great information! 🙂
Have you added powder sugar to thicken for frosting?
Hi Celia, No, sorry I haven’t.
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…
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
Hi Diane, I don’t see why not. It will be a little thinner, but it sounds like that’s what you want.
Hi Cindy,
How long after boiling the can to make the caramel, will I be able to leave it unopened in the fridge?
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.
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?
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
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.
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!
Hi Gloris, I’m so glad it turned out perfect for you. Forget calories…just take a spoon and dig in. 🙂
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!
Would the carmel be good to make a pineapple upside-down cake??
Hi Kathy, I’ve not seen any recipes for pineapple upside down cake using caramel. If you try it, please let us know how it turns out. 🙂
Thanks for the reply. I was looking at recipes to make a pineapple upside cake and they made homemade caramel, just thought this would be a shortcut. I will try it and let you know 😀 would also be good over ice cream if not! so it won’t be wasted … or a spoon full or two or three 😀
Have you used this to mix in a homemade coffee creamer?
Hi Melissa, No I sure haven’t. Please let me know if you try it.:)