This caramel topping is one of the first recipes I ever posted. In case you hadn’t noticed it in the recipe archives, I thought this was a good time to bring it to your attention. The recipe is not my creation but I don’t think any one person can take credit for it.
What is summer without ice cream, and what is ice cream without toppings? I love caramel, and this caramel topping recipe is easy as well as delicious.
Yield:
Caramel Topping
Ingredients
- 1 can sweetened condensed milk (unopened)
Instructions
- Warning: You must let the can cool completely before opening it or burns may occur.
- Remove the label from the can of sweetened condensed milk and place it unopened on its side in a heavy saucepan.
- Cover with water at least an inch above the can.
- Bring to a boil using medium high heat, then reduce heat and simmer for 2 hours. Check the water level occasionally and add more if needed to keep the can covered.
- Remove from heat, drain the water, and let the can cool completely. It is best to put it in the refrigerator overnight. Warning: If you do not wait until the can is cooled, you could have a hot explosion causing burns and injury. Please be patient.
- Once cooled, open the can and enjoy a thick caramel sauce. To thin the sauce, add a small amount of milk and stir well.
Notes
You can cook more than one can at a time.
Hey Linda – I was looking through your blog & happened across this recipe. Carmel topping sounds wonderful – have you ever tried it with evaporated milk? I am guessing that it wouldn't carmelize because there's no sugar. Anyway, let me know. I am sugar-free and was hoping it might work. 🙂
Hi Amy, I have not tried it with evaporated milk, but I think you're right about it not carmelizing. Sorry I can't make any suggestions.
I will let you know if I try it with evaporated milk. My hubby loves carmel so I am going to make him some of yours so he can it it with the sugar-free ice cream I make for him. 🙂
Linda – one more comment from me – i read the part about "this is not an original creation of mine but I'm not sure any one person can take credit for it" and cracked up. There are just some foods that no one owns the recipe too. Love that you stated it plainly and kindly. 🙂
PS – I moved! http://www.SimplySugarAndGlutenFree.com
can you use the fat free sweetened condensed milk to do this caramel sauce?
I don't think I ever tried the fat free milk so I can't say. It is the sugar in it that carmelizes, though. It would probably work.
I tried it with the fat free and it came out great. I did some of both one day and since the labels fell off I couldn’t tell which was which, even after opening the cans!
That’s good to know! Thanks.
How long will the unopened cans keep in the fridge, do you think?
Emily, I would check the expiration date on the label before you remove it and go by that. I don’t know why cooking it would make it expire any sooner.
That makes so much sense! 🙂 Thanks!
Just tried this. One word, AWESOME! Thank you for posting!
Glad you loved it! I did too when I was eating dairy.
this is call dulce de leche and it is a very old recipe found on any latin recipe books.