Caramel is one of those irresistible treats that can elevate any dessert or snack. What if I told you that you can make luscious, creamy caramel at home with just one ingredient—sweetened condensed milk? Yes, it’s true! Making caramel from sweetened condensed milk is not only easy but also yields a rich, velvety sauce that’s perfect for drizzling, dipping, or spreading. In this article, I’ll walk you through the best methods to transform sweetened condensed milk into homemade caramel, sharing tips and tricks to get it just right.
Why Use Sweetened Condensed Milk for Caramel?
Sweetened condensed milk is thick, creamy, and packed with sugar, making it an ideal base for caramel. When heated slowly, the sugars and milk proteins undergo a process called caramelization, turning the milk into a golden, flavorful caramel sauce. This method is simpler and less fussy than traditional caramel recipes that require careful melting of sugar, and it’s perfect for both beginners and seasoned cooks.
Three Easy Ways to Make Caramel with Sweetened Condensed Milk
1. Oven-Baked Caramel (Water Bath Method)
This is a popular and safe way to make caramel without worrying about scorching or burning.
– Preheat your oven to 425°F (220°C).
– Pour a 14-ounce can of sweetened condensed milk into a pie plate or casserole dish. Cover it tightly with foil.
– Place this dish inside a larger pan and pour hot water into the larger pan until it reaches about halfway up the sides of the smaller dish.
– Bake for about 60 to 90 minutes, checking occasionally to add more hot water if it evaporates.
– The milk will slowly thicken and turn a beautiful light caramel color.
– Remove from the oven, let it cool, and whisk or blend if needed to smooth out any crusty bits on top.
This method produces a rich, creamy caramel sauce perfect for topping desserts or spreading on toast.
2. Slow Cooker or Instant Pot Method
If you have a slow cooker or Instant Pot, this hands-off method is fantastic.
– Remove the label from a 14-ounce can of sweetened condensed milk.
– Place the can upright in your slow cooker and cover it completely with water.
– Set the slow cooker to low and cook for about 8 hours.
– After cooking, let the can cool in the water for 30 minutes, then transfer it to the fridge to chill for at least an hour.
– Open the can carefully, and you’ll find smooth, golden caramel inside.
This caramel is thick but spreadable and keeps well in the fridge for up to a month. It’s great for drizzling over ice cream or stirring into coffee.
Important safety note: Always remove the label and never heat unopened cans directly on the stove or in the oven to avoid risk of explosion.
3. Stovetop Simmering Method
For those who prefer to watch the process closely, the stovetop method works well.
– Pour sweetened condensed milk into a medium saucepan.
– Heat over medium heat until it starts to simmer, stirring often.
– Reduce heat to low and simmer gently for 20 to 25 minutes, stirring every 5 minutes.
– The milk will thicken and darken into caramel.
– Remove from heat and cool slightly before using.
This method requires attention to avoid burning but gives you control over the caramel’s thickness and color.
Tips for Perfect Caramel Every Time
– Stir frequently when cooking on the stovetop to prevent scorching.
– Use a water bath (bain-marie) for gentle, even heat that prevents burning.
– Be patient—caramel develops its flavor and color slowly.
– Cool before opening cans if using the slow cooker method to avoid burns.
– Blend or whisk the caramel after cooking if you notice any crust or lumps for a silky smooth texture.
– Store caramel in an airtight container in the fridge; it thickens as it cools but stays spreadable.
Delicious Ways to Use Your Homemade Caramel
– Drizzle over ice cream, pancakes, or waffles.
– Dip apple slices or pretzels for a sweet treat.
– Swirl into coffee or hot chocolate.
– Spread on toast or use as a filling for cakes and cookies.
– Mix into yogurt or oatmeal for a caramel twist.
Making caramel from sweetened condensed milk is a fun and rewarding kitchen project. With just one ingredient and a bit of patience, you’ll have a versatile, homemade caramel sauce that beats store-bought versions any day.
Enjoy your sweet creation!