Caramel sauce is a beloved sweet treat that can elevate desserts like ice cream, cakes, and fruit. If you’re wondering how to make caramel sauce with condensed milk, you’re in for a delightful surprise. Using sweetened condensed milk makes the process easier and yields a rich, creamy caramel known as dulce de leche. Here’s a friendly, step-by-step guide to making your own luscious caramel sauce at home.
Why Use Condensed Milk for Caramel Sauce?
Sweetened condensed milk is thick, sweet, and creamy, making it a perfect base for caramel. Unlike traditional caramel, which requires melting sugar and cream, condensed milk caramel is simpler and less prone to burning. Plus, it can be cooked in various ways-on the stove, in a slow cooker, or even an Instant Pot-giving you flexibility depending on your kitchen setup.
Ingredients You’ll Need
– 1 can (14 oz) sweetened condensed milk
– Water (for boiling method)
– Optional: butter, sugar, brown sugar, salt (for richer caramel sauce variations)
Three Easy Methods to Make Caramel Sauce with Condensed Milk
1. Boiling the Can (Classic Dulce de Leche)
This traditional method transforms the unopened can of condensed milk into caramel by simmering it in water.
Steps:
– Remove the label from the can and place it in a large pot.
– Cover the can completely with water (at least 1-2 inches above the can).
– Bring water to a rolling boil, then reduce heat to low and simmer gently for 2 to 3 hours, depending on your preferred color and thickness (2 hours for lighter caramel, 3 hours for darker).
– Make sure to keep the can submerged by adding hot water as needed.
– After simmering, carefully remove the can and let it cool completely before opening to avoid splattering.
– Once opened, you’ll have a smooth, creamy caramel sauce ready to enjoy or store.
2. Slow Cooker Method
Perfect if you want a hands-off approach.
Steps:
– Remove labels and place the cans in the slow cooker.
– Cover the cans with water by about 2 inches.
– Cook on low for 8 hours.
– Let the cans cool inside the cooker for 4 hours before opening.
– This method yields thick, rich caramel that’s great for drizzling or dipping.
3. Stove-Top Dulce de Leche (Open Can Method)
If you prefer to make caramel sauce directly from the condensed milk without the can, this method works well.
Steps:
– Pour the condensed milk into a heavy saucepan.
– Heat over medium-low, stirring constantly to prevent burning.
– Simmer gently for 1 to 2 hours until it thickens and turns a caramel color.
– The longer you cook, the thicker and darker it becomes.
– Stir frequently for smooth, creamy sauce.
Tips for Perfect Caramel Sauce
– Don’t rush the process: Slow cooking develops deeper flavor and smooth texture.
– Keep the can submerged: When boiling, never let the water level drop below the can to avoid explosions.
– Cool completely before opening: This prevents hot caramel from splattering.
– Add a pinch of salt: Salt enhances the sweetness and balances flavors.
– Store properly: Keep caramel sauce in an airtight container in the fridge for up to two weeks.
What Can You Do with Caramel Sauce?
Caramel sauce made from condensed milk is incredibly versatile:
– Drizzle over ice cream, pancakes, or waffles
– Use as a dip for apple slices or pretzels
– Swirl into coffee or hot chocolate
– Spread on toast or muffins
– Incorporate into frosting or cake fillings
Bonus: A Richer Caramel Sauce Variation
For an even more decadent sauce, you can combine condensed milk with butter, sugar, brown sugar, and a touch of syrup:
– Melt 1 cup butter in a heavy saucepan.
– Add 1 cup white sugar, 1 cup brown sugar, 1 cup Karo syrup, 1 can condensed milk, and 1 teaspoon salt.
– Cook over medium heat, stirring constantly until sugar dissolves.
– Increase heat and cook until the mixture reaches 220°F on a candy thermometer.
– Remove from heat and cool before serving. This method produces a silky, salty-sweet caramel perfect for gifting or special desserts.
Making caramel sauce with condensed milk is easy, fun, and yields delicious results that can transform everyday desserts into special treats. Whether you choose the boiling, slow cooker, or stove-top method, you’ll enjoy a rich, creamy caramel sauce that’s sure to impress.
Enjoy your homemade caramel sauce!
Ready to try making your caramel sauce? Want tips on how to use it in recipes? Just ask!