How To Make Condensed Milk Caramel
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Cooking Method submitted by: 757kiwigirl - VA - United States
I spent the better part of yesterday frustrated looking on line to try to find out how long to cook condensed milk in the can in an OVEN rather than boiling it on the stove. I knew I saw it some where but for the life of me I couldn't find it under all the trillion search engines out there. So I winged it and it turned out perfect.
Being the 4th of July and the weekend of BBQ's here in America I, as always, try to make something yummy and "kiwi" to take to the token cook out. Banoffee Pie is ALWAYS a winner. The markets here have just started to carry Condensed Milk caramel but it is not as good as making my own and more expensive than regular cond milk. I how ever don't like to leave a pot of boiling water on the stove for hours on end and making sure to top it up so I don't create a dangerous exploding situation. I remember reading somewhere that you can cook lots of cans in the oven, it is safer and so much easier. I hope this helps someone out there.
Being the 4th of July and the weekend of BBQ's here in America I, as always, try to make something yummy and "kiwi" to take to the token cook out. Banoffee Pie is ALWAYS a winner. The markets here have just started to carry Condensed Milk caramel but it is not as good as making my own and more expensive than regular cond milk. I how ever don't like to leave a pot of boiling water on the stove for hours on end and making sure to top it up so I don't create a dangerous exploding situation. I remember reading somewhere that you can cook lots of cans in the oven, it is safer and so much easier. I hope this helps someone out there.
Preheat your oven to 425f 240c
I use a cast iron dutch oven, remove your labels and place as many cans as you can fit in the pot. Once cooked the caramel will keep for ages. It doesn't usually last long in my house.
Cover the cans with tap water (hot or cold it doesn't matter) place the heavy lid on and put in the middle of the oven.
Cook for 2 1/2-3 hours, turn oven off and leave in the water for another hour.
Remove from water, allow can to cool completely before opening. Store in the pantry, write on unlabled cans so you remember what is in them.
If you can leave them for at least 4-6 months when you open them they will have little crunchy caramel bits in it, Yummmm, this is still good, it is just the sugars in the milk.
Note: if you don't have a cast iron dutch oven with a lid you don't need one, it just helps keep the water up so you don't need to replace it, you can use any oven dish to put the cans into as long as they can be covered by water, make sure you keep an eye on it so the water doesn't evaporate. Maybe place some foil over it.
I use a cast iron dutch oven, remove your labels and place as many cans as you can fit in the pot. Once cooked the caramel will keep for ages. It doesn't usually last long in my house.
Cover the cans with tap water (hot or cold it doesn't matter) place the heavy lid on and put in the middle of the oven.
Cook for 2 1/2-3 hours, turn oven off and leave in the water for another hour.
Remove from water, allow can to cool completely before opening. Store in the pantry, write on unlabled cans so you remember what is in them.
If you can leave them for at least 4-6 months when you open them they will have little crunchy caramel bits in it, Yummmm, this is still good, it is just the sugars in the milk.
Note: if you don't have a cast iron dutch oven with a lid you don't need one, it just helps keep the water up so you don't need to replace it, you can use any oven dish to put the cans into as long as they can be covered by water, make sure you keep an eye on it so the water doesn't evaporate. Maybe place some foil over it.
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Date: 2009-07-04 16:53:11
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User: Lance Armstrong
Comments: Hey this is a great Idea, my kids love this stuff. Beats boiling (and burning) it on the stove top.
Whoooo!
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