How to Make Caramel from Sweetened Condensed Milk

Caramel is usually made by melting granulated or brown sugar until it becomes smooth and thick. However, you can also use sweetened condensed milk to create this deliciously sweet dessert.

Remove the label from the can. Only use a can of sweetened condensed milk with a securely sealed lid for this method. Avoid using cans with pull tabs to open the lid. There will be pressure inside the can when heated, so selecting the right can ensures the lid won't pop off.

Fill the pot with cold water. Ensure the can is submerged in water with the water level at least 5cm above the can. This will prevent the can from overheating, which could cause it to explode, and keep the milk from burning.

Place the sealed can in a medium or large pot. Make sure the can is standing upright so that it doesn’t float up when the water boils.

Simmer the water on high heat. Once the water starts to simmer, reduce the heat to medium and cook for 2 to 3 hours (cook for 2 hours if you want lighter caramel milk or 3 hours for thicker, darker caramel milk).

• Check the can every 30 minutes. Turn the can every half hour to prevent one side from overheating. Add more water as needed to ensure the water level stays between 2.5cm and 5cm above the can.

Remove the pot from the stove. After simmering for 2 to 3 hours, use a slotted spoon or tongs to carefully remove the can of milk from the pot and place it on a rack. Let the can cool down to room temperature before opening.

• Do not open the can until it has fully cooled down.

Prepare the double boiler. Pour about 5cm of water into the bottom pot and bring it to a boil. Open the can of sweetened condensed milk and pour it into the top pot.

• If you don’t have a double boiler, you can use a regular pot and a glass bowl. Fill a smaller or medium-sized pot halfway with water, then place the glass bowl on top, ensuring it doesn’t touch the water (you may need to adjust the water level to prevent this). Make sure the bowl is large enough to fit securely on the pot's rim.

Cook the milk. Place the milk in the top pot of the double boiler and cover with a lid. Simmer on medium heat. Stir occasionally and cook for 1.5 to 2 hours until the milk thickens and reaches the caramel color you desire.

• If using a regular pot and glass bowl, cover with aluminum foil.

Remove the pot from the stove. Once the milk has cooled, stir the caramel until smooth and free of lumps. Let the milk cool for about 20 minutes before serving or using in recipes.

Preheat the oven to 200°C. Open the can of sweetened condensed milk and pour the milk into a 23cm baking dish. Cover the dish tightly with aluminum foil.

Place the baking dish on a large baking tray. A large baking sheet or a large roasting pan works well. Add hot water to the tray so that it covers half of the baking dish.

Bake for 1 hour. After an hour, remove the baking tray (with the baking dish inside) from the oven. Uncover the foil and stir the milk.

• Check the thickness and color of the milk. If it hasn't reached the desired consistency or color, re-cover it with foil and return it to the oven with the water-filled tray as before. Add more water if necessary.

Check every 15 minutes. After the first hour, check the milk frequently until it reaches the desired consistency and caramel color. Remove the milk from the oven when you're satisfied with the result, or when it has reached a color similar to that of peanut butter.

Stir the milk. Once the caramel milk has cooled, stir it for 3 minutes until it becomes smooth and creamy.

Prepare the can of milk. Remove the label from the can of sweetened condensed milk. Place the unopened can upright at the bottom of the pressure cooker. Add water to the pot so that it covers the can with at least 2.5cm of water.

• Do not exceed the maximum fill line of the pressure cooker.

Seal the pot and heat it. Heat over high heat until the cooker reaches the required pressure. Then lower the heat while maintaining a high enough temperature to keep the pressure in the pot.

• Make sure to keep the heat at a level sufficient to simmer the water without causing the pressure cooker to whistle.

Continue to cook for 40 minutes. After 40 minutes, remove the pot from the stove.

Release Pressure. Allow the pressure cooker to naturally release steam and decrease the pressure, or open the valve to expedite the process. Do not open the pressure cooker until all steam has been released and the pressure has subsided.

Open the pressure cooker and remove the milk can. Use tongs or a slotted spoon to carefully lift the milk can out of the water and place it on a rack. Let the can cool to room temperature before opening it. Do not open the milk can until it has cooled down.

Prepare the milk can. Remove the label from the can. Place the unopened can upright at the bottom of the slow cooker. Add water to the slow cooker, ensuring it covers the can by at least 5 cm.

Cook on low heat for 8 to 10 hours. For a lighter caramel color, cook for 8 hours; for a thicker, darker caramel, cook for 10 hours.

Turn off the slow cooker and remove the milk can. Use tongs or a slotted spoon to lift the milk can out and place it on a rack. Allow the can to cool before opening it.

• Caramel will thicken as it cools. To achieve a pourable or sprinkle-able consistency, simmer on low heat over a double boiler.
• Any leftover caramel should be stored in an airtight container and refrigerated.