Q&A for How to Make Caramel from Sweetened Condensed Milk

You can make two cans at once, but it may take longer to get to a simmer. After that, the same time counts as they will both be the same temperature. This applies to as many cans as you can fit in any particular vessel.

Yes, only not right away. Transfer the caramel to a glass jar and refrigerate overnight. It will get thicker.

Sure, but it will still be condensed milk instead of caramel.

No! The instructions of this article explicitly say NO pull tab cans. This could be dangerous to you or anyone around, so do not use such a can!

It is because pull tabs are weaker than a sealed can. When you heat liquid, it expands. If you expand something inside something that is sealed firmly, it creates pressure. If that sealed thing is not strong enough it will rupture and explode like a bomb. The fact that you can pull the top off a can versus having to use a can opener should be a clear indicator that pull tabs are not as strong.

No! The instructions of this article explicitly say no pull tab cans. This could be dangerous to you or anyone around, so do not use such a can!

The directions said to cook this in a crock pot for 8-10 hours, not 3 hours. You can only get this down in 3 hours if you do it on the stove. It would be a good idea to read through the instructions again and start over with a new can.

Not everything can be done quickly. Some things simply take time to accomplish and can't be rushed. If you simmer on the stove it will take 2 - 3 hours. It's worth your patience and the time. It is delicious!

It actually has a light caramel flavor but it is very rich. It is a unique taste that you need to experience. You may come to prefer it to regular caramel after making it.

The store bought can was filled with pre-made caramel and then closed with a tab top. A can of sweetened condensed milk with a tab top is not meant to withstand the boiling process. It is only meant to protect the milk from contaminants.

This suggests that there was not enough heat. Simmering means that there are small bubbles that constantly bubble up and move the water around. Your stove should be at medium low heat for a simmer.

Yes, this works well with flan. Just make sure to pour the flan mixture very slowly over the caramel, and don't use too much. If poured too quickly or if there is too much caramel on the bottom, it can get very runny.

Yes, but realize it is now a cooked milk product and it will last about as long as anything else you would make and store in the refrigerator. You can cook and leave a sealed can in the fridge for a week once it is cooled and it will still be good. However, you may notice that it has a little different taste to it due to the metal can. The best way to describe this is how a sandwich tastes after it is stored in a zip lock or saran wrap until lunch versus if you ate it right away.

Not really, It is more of a topping. Think of this as caramel with hot fudge consistency. If you topped a cake with it, it would be extremely sticky and removing a slice from the cake would be like removing a very cheesy pizza except the sticky caramel would be getting everywhere. It would also soak into the cake if left for more than a day.

I have, and it worked fine. Just make sure it's in an air-tight container and you don't freeze it for longer than 4-5 weeks.

I don't see why not. You will probably want to use a higher-walled roasting pan so that you can keep the water level over the tops of the jars. The nice thing about this method is you can take a jar out to test every once in a while. If it isn't ready, pop it back in. Another option for bulk processing would be multiple racks of 4-oz. jars in a water bath canning pot on the stove, and then follow the boiling water method. The fastest way though would be to get your hands on a large pressure canner and process the jars for 30-40 minutes on high.

Yes. This is actually the method used to make Brazilian brigadeiros and beijinhos (little kisses).

Refrigerate the cans after they come out. It cools it off very quickly compared to letting it sit out. But it is easier to work with at room temperature. Even so, you may find that you almost always use it while it is cold because it must be stored in the fridge after opening.

One week, but you should transfer it into a glass mason jar with a lid. Leaving it in the can will make it pick up a tin flavor.

Keep the can upright.

No, all of the water would evaporate quickly and the rice cooker will turn off at that point. You want the can to cook in boiling water for hours.

Try heating it slowly in a double boiler. That returns it to a state that can be poured or drizzled.

N, the pressure would pop the top, and then you wouldn't end up with caramel, you would just have a big mess.

No. This makes a caramel sauce. It will get thicker if refrigerated, but it will never get as solid as wrapped candy.

If you don't have a traditional double boiler (one pan fitting into another), you can make your own instead using a pan and any heat-resistant glass bowl, like Pyrex. Just don't use a plastic bowl, or it will melt.

No. This caramel remains sticky and does not harden. It’s an excellent dip for apple slices, though!

If the contents of the can are too hot, the inside would be at high pressure, so the can could explode as you try to open it.

You cook it longer. Put your pressure cooker away. This option is for a more skilled person. Just put a pot a simmering water on the stove with your can for 2.5 hours. It is foolproof.

No, evaporated milk is not the same. It will not work.

I can't see any harm in that. It would reduce evaporation and increase the temperature in the pot slightly. Just don't cover it completely, let vapor escape.