Sunday, September 4, 2011

caramel in a can


Fall is the season that makes me want to dip everything in caramel! Check out this super easy recipe for Dulce de leche. It tastes just like caramel! Compliments of yummy in your tummy.

{caramel in a can}
1.You will need one un-opened can of sweetened condensed milk with the paper taken off.

2. Place the unopened can in a crock-pot. Completely submerge the unopened can in water.

3. Cook on the crock-pot's 'low' setting for 8 hours (lid on).  

4.Cool down the unopened can in the fridge for at least 2 hours. Cooling the can is the key. 

Open and your dulce de leche and be amazed.
It tastes just like CARAMEL!





229 comments:

1 – 200 of 229   Newer›   Newest»
Anonymous said...

this may be a stupid question - but - your post says "completely submerged" and I am wondering if you mean the can needs to be in the crockpot by itself w/ the lid on OR if you mean to submerge it in water w/ the lid on ??? Thanks!!

Heidi said...

GOO question!! It does sound weird. I have done this and it is TO DIE FOR!! You just put the unopened can in the crock-pot, fill the crock-pot so it completely covers the can with water. The key is letting it cool in the fridge for a couple hours. THANKS!!!

Suzanne in TX said...

I just linked to this post on my CrazyforCollars Facebook page and a fan commented with a quick recipe of a pie her mom used to make using a version of this caramel concoction.
Thanks for posting!
Suzanne in TX

Anonymous said...

Normally it is safer to punch a couple holes in the top of the can. This method can be dangerous and the can is capable of exploding spraying hot carmel all over and causing serious burns. The crock pot makes it less likely to cause an explosion since the heat is lower, but personally I prefer to punch a hole or two in the top so that I'm not cooking a small bomb. :)

Anonymous said...

hey! I am excited to try this recipe however I am wondering does the can need to be a "sweetened" condensed milk or "nonsweetened"?

Anonymous said...

how long does it stay good if the can is unopened and how long if opened.... i would do 4 cans at a time and share with the family

Anonymous said...

I would be a little concerned about cooking in the metal can. 1st the exposure to the metals entering the food and then 2nd the thin layer of plastic like material they typically line the can with.

Kim H. said...

Food is supposed to be at a 140 degree temperature within 2 hours. Otherwise it is in the The "Danger Zone" (40 °F-140 °F)
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F.

If you puncture a hole in the can you could insert a thermometer after an hour to make sure it is reaching the proper temperature.

Kim H. said...

It is safer to open the can and let it stand in ice water to cool. Then you can transfer to a round air tight container. It should be used with in 7 days.

Anonymous said...

My grandmother always made this, but on the stove. You can cook it at a low boil for 4 or 5 hours. Just be sure to keep adding water. One time my mom forgot and the can exploded - caramel all over the ceiling! Also, when opening the can, good to cool and use a bottle opener to "puncture" the top first. Some caramel will ooze out because the caramel is under pressure in the can. I do this and then use can opener to take the lid off.
Also, this is a very rich caramel, best served with vanilla ice cream or my favorite, fresh unsweetened whip cream! Yummy!

Trish said...

Someone asked and never got an answer: Do you use sweetened or unsweetened condensed milk. It doesn't seem like unsweetened would produce caramel sweet enough to put on ice cream

Heidi said...

Hi Ladies, A quick note on my caramel in a can. I use sweetened condensed milk, not the generic kind. I place the can unopened, with the paper taken off, in a small crock pot, completely submerged in water. I cook it for 8 hours on lowest setting. The key is to refrigerate the unopened can for at least 2 hours.
It is absolutely heavenly!

Anonymous said...

Can it be Fat Free Condensed milk?

Anonymous said...

Where I come from this is called Dulce de Leche, and in my opinion, it is so much better than the caramel made from sugar.

MJ said...

First I want to Thank You for sharing this recipe, my grandmother made this and I never really knew how she did it, brings back many fun nights at her home. Now I must tell you I made this and put it in the center of chocolate cupcakes I cored out, I don't think one lady didn't have a huge smile, which tells me everything I need to know.

Once again Heidi Thank You!

Anonymous said...

I am Cuban and my mom would make this all the time, yes it is called dulce de leche. It is much better tasting than caramel I agree, Zabrina

Mari said...

Here we call it Doce de Leite (Brazil), and it's waaay better than caramel. When I was a kid we used to do it on the pressure cooker, it's quicker but more dangerous...

I think there's some difference between Doce de leite/Dulce de Leche and Caramel, and that there is definetely the latter one!

Great to use in any kind of dessert. Try it on a crèpe! Very yummy! :)

Mari said...

Oops, i meant that's definitely the first one! Doce de leite all the way! :)

Anonymous said...

You can take 1 can, I prefer 2, pour into a graham cracker crust, top with Cool Whip, chopped pecans and mini chocolate chips and you've got a great caramel pie!! Keep refrigerated 'til ready to serve.

Donna
Tennessee

Lisa Lenderink Photography said...

failure :( Mine didn't work. Followed directions totally. vanilla in color and still pretty thin.

honeywine01 said...

There is no such thing as "unsweetened" condensed milk. Condensed milk is a product made with sugar and water. Do not confuse it with evaporated milk.

Anonymous said...

If you have ynot dumped it you could still cook in the oven to finish the carnel. It sounuds like your crockpot was too low or your time cooking was short for you crockpot.

Anonymous said...

My mom made this all the time. Once cool, she would mix with marshmallows and chopped pecans.... Yummy!

Anonymous said...

I just did this yesterday for a cake that used it whipped with butter, confectioners sugar and vanilla as a frosting. I cooked the can on the stove submerged in water for 4 hours. It was delicious, I wish I didn't add the sugar to it, because it was sweet and delicious the way it was. I could have spread it alone on the cake. Don't knock it until u try it, and there is no reason to be scarred of the can exploding as long as you are diligent in watching it and keeping it fully submerged in the water!

Anonymous said...

Have made this the old-fashioned way, boiling several hours submerged in pot of water on stove. Thanks, will try this.
Family recipe for caramel pie. One can of condensed milk caramelized, add cup of coarsly chopped roasted pecans,, 2 Tbsp cooled strong coffee. Pour into a baked vanilla wafer 9" pie shell. NO BAKING. Refrigerate. A family favorite from childhood around Thanksgiving time.

Joy Gragg said...

This may be a stupid question as well, :-), but when you add water to the crock pot does the can stay submerged or does it try and float in the water?

Heidi said...

I purchased a small $9.99 crock pot from Walmart. The can does stay submerged :)

Anonymous said...

Just an FYI, you will leak BPA in your "caramel" if you cook it in the can. Try cooking in a glass or double broiler instead.

Anonymous said...

How do you think anything is sealed in a metal can other than by pressure cooking (heating) it? I wouldn't think it would have anymore BPA than what it already does, sitting in the already heated can.

Anonymous said...

This is such a simple idea! Will this caramel set? Can I pour it in a pan and eventually cut it into squares? Thanks!

Anonymous said...

Could evaporated milk be used (I happen to have a few cans in my house)? If so then would you add sweetener? Does anyone know what Condensed milk is called in Spanish? I live in Mexico so would need to know the Mexican word to look for on the can (leche is milk but don't know what else to look for)

Solowings22 said...

Leche condensada

Anonymous said...

This sounds very yummy, but I am worried about the BPA's which nobody ever answered. I would be very concerned about thes chemicals leaching into product from the heating process. Does anyone have an answer to this?

Anonymous said...

I grew up eating this! Chill overnight in fridge, open both ends of can and push out onto a plate. Slice into 1/2" slices. Top each slice with a pineapple ring and whipped cream and a cherry!!! If you don't have a crock pot, immerse in water 3 hours at a gentle boil on the stove top, making sure entire can is covered with water!

Anonymous said...

I wouldn't think it would be any different from the heat and pressure it goes through in the factory before it goes on our store shelves. It doesn't taste "tinny" at all.

Anonymous said...

For the person living in Mexico. Buy La Lechera its the best sweetened condensed milk out there. Hope it helps!

Anonymous said...

This wonderful concoction is used in making an infamous dessert from England called Banoffee Pie. It consists of a graham cracker pie crust with sliced bananas over the bottom of the pie crust. Layer two tins of the the 'caramel' or 'toffee' as they called it over the bananas. Whip up some heavy cream for a topping over the pie. Refrigerate for a couple of hours. Enjoy!

Anonymous said...

What if you put the condensed milk in a mason jar and then crockpot-ed it? Does anyone know if that would also work? If it does, it would definitely safer than heating the can...

Anonymous said...

if you want to put this on apples for caramel apples do ou still have to refrigerate first or just do it after apples are done

Anonymous said...

Just out of curiosity, why would you need to remove the label?

Anonymous said...

thank you for sharing this...I am allergic to corn and most caramel has corn syrup.

Crys7683 said...

I would also like to know if putting it in a mason jar then cooking it would work, only for the fact that in this way you could check it and see if it is done or not !

Anonymous said...

Try it and let us know!

Anonymous said...

Try it and let us know!

Anonymous said...

I made this yesterday in the crockpot and opened the can this morning. Oh so yummy. Thanks for posting this.

Anonymous said...

for those worring about the toxins from the can, dump the milk in a canning jar, add the lid and boil away, the jars are made to be boiled,will seal as it cools. just a thought.

Sarah said...

By the way, for those of you worried about the food "being in the danger zone" for too long, look up home canning! There are no bacteria in the can as it's already been cooked at a high heat to process it! Just follow the directions & ENJOY!

Anonymous said...

Holy moly this was delish! Followed directions exactly and it was perfect! Thank you so much for sharing this!

lori howard said...

I made this so yummy.only I used fat free sweetened condensed milk.it was awesome used it as a dip for sliced apples.so good.

lori howard said...

I made this so yummy.only I used fat free sweetened condensed milk.it was awesome used it as a dip for sliced apples.so good.

Penelope Lolohea said...

Thanks so much for posting this! I plan to make some tomorrow, and try it out. The comments on this post are great, as well. I found a bunch of great ideas for desserts to try with this! :)

Anonymous said...

Does the can need to be refrigerated after it has been cooked? This would make a great gift if I didn't have to worry about keeping it cold.

Anonymous said...

I made a pie like this but all I had to do was submerge the can in boiling water for 3 hours. The can always has to be submerged so you will have to keep adding water every so often because the boiling makes the water evaporate. It turns into caramel just like the picture but it took less than half the time and I put it directly into the pie crust, didn't have to refrigerate it.

Anonymous said...

This is the best it's called leche quemada! Once you do this mix it with some pecans spread it on a cookie sheet and place in the fridge! To die for!

Anonymous said...

Wow it's amazing to see how many different names this has... In Chile it's called manjar! And we use in aaaaaallllooot of deserts. Pastries, cakes etc etc.... None the less call it what u will... Sooooo goood..... I even sneak a spoon full here and there. Good on its own ;)

Anonymous said...

Should I put the lid on the crock pot?

Anonymous said...

I'm also wondering if the lid is supposed to be on the crockpot.

Heidi said...

Yes, lid on crock pot. Thanks!

momwithadotcom said...

When you cool it in the fridge, do you leave it submerged in the water?

Anonymous said...

Do you put it in the fridge, right after you take it out of the crockpot, or let it cool first?

Erin said...

Hi!

Dying to use this to max homemade Twix bars! Question: Will the caramel harden so that I can top it with chocolate as a layer in my bars? Or does it have to stay refrigerated? Would love some insight!

Thanks,
Erin
http://thelawstudentswife.blogspot.com/

Heidi said...

Hi Erin, I think it will harden enough. It's doesn't get 'as' hard as regular caramel, but refrigerated it should be hard enough. They sound delightful!

Heidi said...

Hi Erin, I think it will harden enough. It's doesn't get 'as' hard as regular caramel, but refrigerated it should be hard enough. They sound delightful!

Unknown said...

Someone had asked why u would need to remove the label; because it could catch fire in the crock pot.

shellconk said...

It doesn't seem likely that a paper label would catch fire in a crockpot, if it's submerged in water. No?

Anonymous said...

I use this recipe when making my Christmas Pecan Rolls .

Anonymous said...

Really are you people for real??? Have you ever heard of anyone dying of BPA because they made carmel in a can?? You are not going to live off of this stuff - I am sute the once or twice a year wont kill you. And to the idiot who asked why you have to remove the label....ahhh let's see - cuz it is going to be in water, water and paper usually dont play well together....and it also wont catch fire. Try it see if you like it AND figure some $h!+ out on your own. I am sure it is a lot faster then waiting on someone to tell you to use your common sense.

Anonymous said...

Could I use this caramel to make caramel apples?

Heidi said...

The caramel might be too soft for caramel apples. But great for an apple dip1

Anonymous said...

This worked to the letter. It was amazing. I could just eat it straight out of the can!

Anonymous said...

BPA safe methods: http://www.theyummylife.com/dulce_de_leche#

Anonymous said...

Lol @ catching on fire!!

Anonymous said...

Tried this for a girl's night I had the other night... It was delish! The recipe says putting your crock-pot on the lowest setting, I wasn't sure whether to put it on my "low" or "warm" setting, so I switched between the two. It still worked out very well. I sliced up some apples and used it as a dip. Yummmm

La'Toya Smith said...

I've been using this method for years & I've found that the brand of milk actually doesn't matter...also I've never refrigerated the milk. I simply submerge the can in cool water

La'Toya Smith said...

I've been using this method for years & I've found that the brand of milk actually doesn't matter...also I've never refrigerated the milk. I simply submerge the can in cool water

Anonymous said...

Would this work to.coat apples? Does of set up?

Heidi said...

personally, i do not think it will harden enough for apples, but makes for a great dip!

Heidi said...

personally, i do not think it will harden enough for apples, but makes for a great dip!

Anonymous said...

Amen!

Providence said...

Hot diggity!!! I'm trying this!!!

Anonymous said...

I have also been doing this for years!! I have always done the stove top method. Boiling for 3 hours. I do many cans at a time, then just let them air cool and put them back in the pantry to use at a later date. My families favorite recipe is a pineapple ring on the bottom with a slice of "Carmel" next, then cool whip and top with a cherry. For Christmas time We mix the green and red cherries. (to slice the carmel simply open both ends of the can and push the carmel up, use the bottom lid as your "pusher" cutting at the thickness you desire.) If you make this. I promise you will not regret it. So good!!

Anonymous said...

Lol! Before you ask a question, read the directions again, it's not that difficult! Submerge in water... Lid on... Cool in frige after. Lol... "do i put the lid on? Or in the water?" Come on guys... She couldn't have made the directions any clearer.

lindsey merritt said...

We are trying this for the first time tonight regardless of the stupid BPA ”police ” warnings above .... If we like it can we do more then one can at a time in the same crock pot? Thanks!

Heidi said...

Thank you anonymous :) And Lindsay, you can cook as many cans as long as they are completely submerged in the water. Thank you and enjoy!! submerge as many

Let the Baking Begin! said...

Actually I have been cooking condensed milk for years and it does not require 8 hours to do it.
just put your cans (unopened) in the pot, completely cover with water, let come to a boil and then let it boil on medium heat for 1hour 30 minutes. if you have a pressure cooker, do the same thing but don't cook for longer than 40 minutes. Let cool at room temperature, in fridge, or by submergi ng it in cold water.
The key here is to keep the cans covered with water, so you will need to add water as it evaporates.

Anonymous said...

You can mix it with a stick of butter and you will have amazing cream for any cake or cupcackes

Anonymous said...

To those who boil it on the stove- do you boil covered or uncovered?

Anonymous said...

I dd this and it's amazing over cheesecake! However. I refrigerates te leftovers overnight. Should I Place the cold can in war water to bring it back to that creamy texture or just leave it out to reach room temp?

Anonymous said...

If u puncture the can u can't cover it with water?

Laura said...

Can this be used as caramel on caramel apples, or will it not stick to the apple?

Anonymous said...

I'm going to try this after I return to the store and the directions ARE very clear to me !

Anonymous said...

Yes leave the lid on otherwise the crockpot won't heat up properly and the condensed milk won't cook properly.

Anonymous said...

It won't catch fire. Not in the crockpot but it will make a really big mess in the crockpot that would need to be cleaned up. think about toilet paper dissolved in water and that is what you'd probably get. Best to just peel the label off first in order to save you some grief. All you have to do is empty the crockpot and dry it. No cleaning required!

Anonymous said...

Yeah you'd think so but apparently not to some.....

Micorreo said...

Hi, in my country ( Chile) we used a lot to make a lots of desserts. We call it MANJAR . And its absolutely safe to eat it!!!
We eat it alone ( just with a spoon!!) , we use to fill cakes, to cover cakes , as ingredient of desserts or just a sauce instead the chocolate sauce for example or we mix both sauces.
You just try it and you wil love it.
It easy, safe and delicious......

Anonymous said...

Do you keep leftovers in the fridge or can you leave it to sit out?

Ambrielle Bender said...

Mine is in the crock pot now....... Eeeekkkk so excited! I can't wait!

Ambrielle Bender said...

I must say! I am impressed, will now be stocking up on canned milk for holiday gifts! Thanks so much! It is amazing!

Anonymous said...

I was thinking the same thing.

Anonymous said...

A friend of mine taught me to do this on the stove top. She's been filling her chocolate layer cakes with it for 70years!

Anonymous said...

Thank you !

Lori said...

Would this work to make caramel apples with? I've never done this before, and am wondering if the consistency will be hard enough to stay put on the apples? If someone could give their opinion on this I would really appreciate it! Thanks :)

Anonymous said...

I'm wondering if you can cook in the crock pot on high for 4hrs instead of on low for 8...for those of us with patience issues :)

Anonymous said...

I too am impatient and I've had mine in the crockpot on high for 4 hours and I'm about to pull it out, let it cool and see if it works. Will update :)

Summit Limo said...

I have been wanting to make this pie for the longest time, and now I have a simple recipe to motivate me. Thanks!

Anonymous said...

If cooked on the stove, should it be in a specific pot if i don't have a crockpot?! any metal pot will work or it will heat the can and melt it?

Anonymous said...

I just made this today. Cooked the milk overnight in the crock pot and it turned out great! For those worried about BPAs, I used Carnation sweetened condensed milk and it did not have the white plastic lining in the cans.

Brad Easdale said...

Our cans of condensed milk have ring pull type lids and im concerned about the can exploding under presssure.

Brad Easdale said...

Our cans of condensed milk have ring-pull type lids on them and im concerned about the cans exploding!

Anonymous said...

Does it matter what color my crockpot is? LOL :c)

Anonymous said...

The repeated questions on the comments kill me. she answered all the questions politely and patiently yet people are too lazy to read the comments before they ask the poor lady to define what's already specifically defined in the directions.

Katie said...

I tried this and accidentally left the label on. No big deal, it was still in one piece at the end. I want to make it again, but now all the cans of sweetened condensed milk have those pop tops that you pull up the ring and pull off. I'm thinking those might explode. Has anyone had success pouring it into a canning jar and using a pressure cooker?

Anonymous said...

I'd try it in a brown one! It might add to the color of the Carmel! Haha

Anonymous said...

In the Philippines we call it yema :)

Kyle Roper said...

Has anyone yet realized that regardless of the method of cooking, boiling water has been and always will be 100C? The cans were heated to at least that temperature as part of the preservation process which is why canned food stays good for so long. They will not explode in boiling water because they will never ever ever, regardless of high or low heat settings, get hotter than 100C because boiling water never ever ever (unless under low air pressure/extremely high altitude conditions) gets hotter than 100C at sea level. The cans have been engineered to withstand those pressures, because otherwise they would all explode in the factory. You can toss a canned food product into an open fire (or directly on the hot stove coil) and then, and only then will you have a chance to make the can explode.

BPA warnings have been overhyped and the studies that have simply suggested POSSIBLE connections to health problems used quantities of BPA that are factors of 10 (meaning 10's, 100's or even 1,000's of times) higher than the amounts you will ever be exposed to in a single can. BPA has saved more lives in preventing food borne illness than any scare tactic scientist has been able to suggest (not proved) it has harmed.

"Tin" cans haven't been made out of tin in first world countries for decades. There will be no tinny flavor or any other problem from heating the can because as I said before THE CANNING PROCESS INVOLVES HEATING THE CAN TO BOILING TEMPERATURES AS PART OF THE PROCESS.

Anonymous said...

For all you people who are concerned about cooking this in can, how do you think most of your processed foods in cans are produced..? Take for instance, baked beans.. they are cooked right in the cans, labeled, then sent on to the consumer.

Anonymous said...

For reals. It's in water, dumbass!

Anonymous said...

Yay for smart people! Thank you.

Joan said...

Oh my! I am so doing this and sending this to my daughter. Perfect for dipping apple slices in. Thanks :)

elisa said...

I don't think this qyestion was answered. But my can has a pull ring on it. Don't want it to exploded and ooze out into crockpot. But can anyone let me know if thy tried it with pull ring? Thanks!

elisa said...

Not sure if this was answered above when person asked about pull ring tops. Anyone tried it. I was about to stick mine in the CP but saw mine has a pull

Anonymous said...

I tried this today, my can was rusting in the crock pot.... any ideas why? or does this use happen, and its still find to consume?!

klberkey said...

ha ha ha... some of these comments have me cracking up. I cannot see how after reading the comments for a while, anyone would still have a question. Its easy and it won't poison you. They put it in the can heated up real hot to begin with. Just use common sense and try it. Make sure your water is covering the entire can, wait 8 hours and then stick it in the fridge till its cool enough to eat. Not hard! LOL... anyhow, thanks for posting this idea, I'm doing it now and I'm looking forward to digging into my caramel in a can. :)

Anonymous said...

Now when you said the lowest setting in one of your comments do you mean like warm setting or just low? I'm making this now so I just wanna make sure.

Heidi said...

Low... not warm :) I purchased a small, $10 crock-pot just for this. And the pot does have a small rust stain in the bottom.

Jessica said...

Thanks for the idea. I made this and mentioned it on my blog! http://savegreenbeinggreen.blogspot.com/2012/11/just-what-you-wanted-more-pinterest.html

Anonymous said...

Should I plug the crock pot in?

Anonymous said...

@klberkey so....should I plug the crock pot in? LOL Good Lord! Just follow directions and do it already!

Liz Brady said...

So I guess the pull tops aren'ta problem...doing mine in top of stove right now!

Liz Brady said...

So I guess the pull top is OK? I am doing mine on top of the stove right now!

Anonymous said...

i did this it was good buy just an FYI the can will rust and it will leave a rust ring on your crockpot. so maybe put some tinfoil in the bottom.

Anonymous said...

What kind of milk do I use? Can I use 2%? What about Chocolate milk? Can I evaporate chocolate milk? Can I put the crock pot on the stove element instead? Can I poke a hole in the can so that the milk mixes with the water? Won't the milk catch on fire? Can I leave the label on? I like cleaning up soggy paper out of my crock pot. How about just cooking the can on the element with no pot at all...does that work? Does this work with a can of cherry pie filling? I really want caramel cherry pie filling...lemon maybe? PUMPKIN?!!?!

Just kidding ;P This looks awe-diddly-awesome!!! Cant wait to try it :)

Anonymous said...

So excited! Mines in the crockpot now, sure hope it turns out :) Thankyou!!!!

Samantha said...

SO DAMN GOOD!! I am putting mine into little candy wrappers to grab on the go. The kid and I will look pretty silly carrying the can and spoons everywhere. Thank you for this. I am my son's (11 yo) hero!!!

Anonymous said...

Exactly what I was thinking! Try it...or don't but quit freaking out about it and posting! If you're not comfortable doing it for whatever reason- than DON'T!

Anonymous said...

I used fat free condensed milk and it turned out great.

Anonymous said...

I bought 2 cans of the Walmart brand of condensed milk to experiment with, and I followed the directions exactly....using crock pot, completely submerged, lid on, on low for 8 hours, then 3 hours in refrigerator. Now the texture looked like the posted photo but the color was very pale. Is this normal, or will I have better luck using the Eagle Brand brand?

Anonymous said...

This has been answered MANY times above. Please read previous comments to see if your question has been answered before posting a new comment.

Anonymous said...

For the person who wanted to know if it makes a difference if they use name brand or generic, in my opinion no. I have tried them both and have the same results that you have every time. But I must admit it still tastes great.

Anonymous said...

I made this once and loved it. I however cooked mine in a slow cooker for eight hours on high and it never exploded, It did taste awesome. The reason it takes so long in a slow cooker, is the slow cooking method, It does not get as hot as boiling on a stove. Using the slow cooker eliminates the necessity of constantly monitoring the water level in the pot.

Anonymous said...

This looks like a great way to make carmel! Who would have thought!

Now I'm trying to figure out if there is really this many stupid people in the this world or what! I was laughing so dang hard my doggies was looking at me like I was losing it! Thanks for the great recipe and thanks for the great laughs!!

I really loved the paper catching on fire in the crock pot filled with water! Gezz give me a break..

:)

Anonymous said...

Hahaha! Love it!

Dawn said...

Has this been tried using canning jars?

Jessie Allyn Woods said...

After the caramel has been made and opened, does it need to be refrigerated? Will it go bad or can it sit out and be just fine? Thank you!

Anonymous said...

I can't believe all the stupid questions! You have to use sweetened condensed milk. If you open the can you must refrigerate it. If you don't open it you can store in cupboard until the original exp date on can. I have always used the method of putting can in pan of water in oven at 350 for 3-4 hours. Never had an can explod, but to each his own.

klberkey said...

Here I am doing this again. However, this time, I am putting a small square of wax paper at the bottom of my crockpot. The last time I did this, the can made a rust ring on the bottom which will not go away. Wish me luck with the wax paper. I'm looking forward to digging my spoon in this again. OH and FYI... it doesn't work well in stirred into coffee, I tried it, didn't like it. But OMLord its fabulous on a spoon bite by bite lol.

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Audrey said...

Scrape the glue off the tin or it will dissolve in the water and coat the inside of the pot.

Anonymous said...

...or you could just buy a can of Dulche le Leche that is in the same section as the sweetened condensed milk at your grocery store.

Anonymous said...

I've enjoyed reading all these comments. Laughed until I cried! LOL

Anonymous said...

Definitely let the cans cool first. I did this before and opened it to soon I had Burns from the caramel on my face and hands, and goo in my hair!

EmilyC said...

I just did it today with a pull ring top and had no problem!

Anonymous said...

I don't think I would but wax paper in the pot. The wax will melt off the paper and make a horrible mess!!!

Anonymous said...

Im scared to see what questions people have with a more complex recipe!! Lol hilarious!

Anonymous said...

I am allergic to corn so this is a great alternative to the grocery store version. So excited to try it. I read a lot of the comments & its just too much, fun times! This is a healthier option than most other crap people eat & with apples... Ooh I can't wait!

Anonymous said...

Has anyone tried pouring the caramel (made after following the directions given) over popcorn? Or will it be too soft for that too?

Anonymous said...

Any idea how long this will keep in the refrigerator? I'm thinking of putting them in nice jars for a gift.

Anonymous said...

I laughed so hard at some of the stupid comments. It was the best comic relief I have had in ages.

Just call me Skinny B... said...

Hahaha i just LOL'd

Just call me Skinny B... said...

The comments in here were a great read. I have done this in the oven on low for several hours. My family did it that way for years, this process sounds easier by far. Look forward to trying it today!! =}

Anonymous said...

Some people apparently can not comprehend what they read! I too laughed at the dumb questions!!

Anonymous said...

You would have to get water very very very very very very hot to melt metal. It might even evaporate before it got hot enough. Any pot will work.

Anonymous said...

I liked the one about a specific pot because a regular one might melt the can. Yeah the pot full of WATER will melt a can!!

Anonymous said...

I'm from New Zealand and we can buy this already made in every grocery store already so living in the US I'm stoked that I found this. Making it today and will use it for Banoffi Pie ... If you haven't had Banoffi Pie - look it up - AMAZING!

Yvonne Richmond said...

I thought the directions were excellent. I have historically made this caramel on the stove and used it to make a liqueur. If you whisk in a little vodka and some half-and-half, you have a very nice bottle of caramel liqueur (needs refrigeration to keep). I couldn't say how long it would keep, because we've always drunk it within a few days.

Mary Magdalene said...

This id Dulce le Leche

Anonymous said...

Thanks for the laughs!

Sandra VanZile said...

I was LMAO so hard, reading this, that my stomach hurt!

Anonymous said...

I was so sad that the comments were over, haven't laughed so hard in a long time! I am excited to try this in a canning jar as I never know what to do with the leftovers when my recipe calls for half a can!

Anonymous said...

I don't understand why someone would comment just to complain that people are commenting with too many questions. You can't figure out about BPA exposure just by trying a recipe and seeing if you like it. And, frankly, many people probably don't know how condensed milk or other canned products get inside the can, including the heat used. Is it really worse for them to ask a question than it is for some to reply simply to laugh at them for asking?

Anonymous said...

Except that it is then glass under pressure

Anonymous said...

Read the recipe again. It states clearly what to use. Thanks

Anonymous said...

During the canning process, the can is heated to a temp higher than what you will be heating it to.

Anonymous said...

Lets see...water turns to steam at 212° and metal starts melting around 750°. You would melt your pot(most likley made out of some type of aluminum) befor you even came close to melting the can. Not to mention the fact aboyt the water in the can flashing to steam and exploding.

Anonymous said...

Your fine. The product in the can is cooked at the canning factory to the boiling point. Your not getting any hotter than that!

Anonymous said...

LOL

Anonymous said...

This was extremely easy to make. The directions were so simple to follow and turned out to perfection! I refrigerated the 2 cans I prepared overnight and opened them up this morning. They look just like your photograph and the taste is amazing. Thank you!

Anonymous said...

I found this on Pinterest and must thank you!! I forgot to take it out of the crockpot and cooked it for 14 (!!!!) hours...still perfect! I can't wait to try this as a new filling for cakes!

Buddy Whitlock said...

Your directions were so simple.. I'm surprised by so many questions. I was afraid to eat it after all this paranoia over it catching fire, leeching toxins, blowing up, being fattening, can I do this or that with it...but I did.. and it was delicious and i'm alive and typing. I hope these people have learned to live a little and enjoy simple pleasures in life. YUMMM
Buddy
Little Rock, AR

Anonymous said...

I have tried this and it has turned out fantastic my only question is how long can this be stored unopened in the fridge?





bezzamay said...

I had to read all the questions, stupid and sane, just to get an answer to my question, which is" Ring pull cans???
Emily C Thankyou from the bottom of my crockpot for trying the ring pull and being successful with it. xxx I have boiled this method on stove top for years. Last time I did it I didn't watch the water level and BOOM Caramel blobs on the ceiling, walls, stove top, sink, bench. etc. Took years to paint it all out. Now I will use my ring pull cans to boil up.

Unknown said...

I've made this dozens of times using the stove top method. Then I just store in the pantry and open when I need a quick dessert. No refrigeraton necessary. I do like to whip it before putting it into prebaked graham crust. Lightens it a bit.

Natasha said...

We make it all the time using the stove but I think crock pot will be safer :) in Ukraine we make this delicious cream for cakes : "boiled" condensed sweet milk mix with butter (for 1 can use 1 thawed stick of unsalted sweet butter) then add half small cool whip package. Make sure to mix it well either in a blender or with a hand mixer. You can stir in crushed pecans :) try this cream - amazing :) use it for cupcakes or on a regular white cake :)

Anonymous said...

To the people who didnt see the bit about the rust ring until after they did it.. a baking soda paste should take that off.. just mix baking soda and water, apply to stain and leave sit for awhile, then use the leftover baking soda to scrub with, should come right off.

Bonita Neathamer said...

Unsweetened is evaporated milk. You must have sweetened (sugar) to make caramel.

Anonymous said...

I used to make this years ago. After I'd 'cooked the can' I'd pour it into a greased slice tin. Once set, cut into small squares as you would a slice. It was called Russian Toffee and was sooooo good. Unfortunately I can't remember how long I cooked the can for back then.

Anonymous said...

Ceama d lechera i believe

Anonymous said...

Thanks! I'm excited to try this

Anonymous said...

Thanks!!! I just tried it last night. I boiled the can for about 4 hours and let it cool overnight.
I tastes awesome!
However it is really thick. Is there a way to get is more creamy? i'm thinking maybe cooking it for a shorter time or mixig it with something?

Anonymous said...

i work at a canning factory. Those that are worried about cooking in a can. In most soups we put in cans we cook it inside the can.

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Anonymous said...

Can I wear an apron while doing this or should I just take my chances and hope I don't make a mess? Also, can you tell me if I should sit and watch the crockpot for the full 8 hrs or can I leave it and come back when the time is up? Anyone have anymore questions that you need answering by other people instead of figuring it out yourself? Btw....saw this on Paula Deen when she made Banoffee pie after her trip to I think it was England. Looks so delicious!

Anonymous said...

OMG I have Soooo enjoyed reading this post!!! Laughed my butt off!!!

Anonymous said...

http://www.scientificamerican.com/article.cfm?id=earth-talk-can-dont

Yes, it will poison you.

Anonymous said...

http://www.scientificamerican.com/article.cfm?id=earth-talk-can-dont

Someone said she used to work in a canning factory and they cook inside the cans. Fine, the food providers don't care about the consumer's health, that's not surprising. But do we really need to heat it up more so more toxins can be added into the already contaminated food? Really?

Anonymous said...

My mother used to treat us with this caramel made on a wooden stove in the early 50s. I did accelerate the process using a pressure cooker (and I am no Tim the toolman!), space the cans on a grid or spacer (never directly on the bottom of the cooker) so that the steam/heat can circulate freely around them. 50 minutes after the pressure comes up is an avarage time, you may have to add or substract a few minutes to get the consistency to your liking. Remove from the stove and let the pressure drop to zero before opening the cooker. Then put the cans in cold water for at least 30 minutes and then refrigerate for a couple of hours and enjoy! I did cook 8 cans at a time in two layers with a grid between the layers in a 12L cooker. I have seen cans disapearing after a visit from my daughter too!

Sara said...

Tried it, ate it, loved it, and I lived to tell about it! Thank you for your awesome directions and the incredibly entertaining comments! I read them while I was watching my crockpot to make sure it didn't catch on fire with all that water ;-) Cheers!

angie g said...

Sealed can (minus label) submerged in water for 8 hours :)

angie g said...

Sealed can of milk (minus label) totally submerged in crockpot bath. :)

Anonymous said...

Oh, my gosh! Thanks for the laughs, all! ;O)

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