How to make caramel at home using cans of condensed milk
Caramel is a classic flavour and makes a rich addition to ice-cream, desserts, and even coffee — and it can be made using one baking pantry staple.
If you have a bit of a sweet tooth and happen to have a can or two of condensed milk sitting in your pantry, why not try your hand at a little DIY and whip up a batch of homemade caramel?
This creamy-yet-sticky dessert topping is great served with ice-cream, used as a filling for cakes or slices, or drizzled into drinks — and you won’t believe how easy it is to make.
Taste’s food experts explain the process of converting condensed cream into sweet caramel.
How to make homemade caramel sauce
1. Preheat the oven to 220C. Place a baking dish inside a large roasting pan. Pour two cans of sweetened condensed milk into the baking dish.
2. Pour water into the roasting pan until a 3cm layer covers the bottom. Cover the baking dish with foil.
3. Carefully place the roasting pan in the oven for two hours. Top up the water every 30 minutes.
4. After two hours, use a spoon to scoop out the caramel (it should have a creamy texture). Transfer the caramel to a glass bowl and stir until smooth.
5. Store in an airtight container in the fridge until ready to use.
A lot of people swear by the old tried-and-tested (or tried-and-exploded) version where you drop your can of condensed milk into water and boil on the stovetop.
Taste’s experts don’t recommend this, because the moment the water level drops below the can, the more likely it is to explode.
Instead, they recommend pouring it into a baking dish that then sits inside a roasting pan with water in it.
You bake it, topping up the water regularly – and after a couple of hours, you can scoop out the smoothest, creamiest caramel with a spoon.
Get the recipe for our caramel made from condensed milk
Helpful tips
• If needed, you can refill the water in the roasting pan throughout the two hours.
• Store the caramel in sterilised, airtight jars for best results.
• Store in the fridge until ready to use.
• You can give condensed milk caramel as homemade gifts to friends.
What to do with condensed milk caramel sauce
Super-easy caramel tarts: Fill store-bought or pre-made tart cases with caramel and smooth on top. Sprinkle with sea salt.
Caramel ice-cream: Heat some of the caramel and drizzle over ice-cream of your choice.
Caramel dip: Serve as a dipping sauce for fruit pieces.
Cake filling: Warm the caramel slightly and use as a filling between cake layers, if you like.
How long does homemade caramel last?
Caramel can be stored in the fridge for up to three weeks or stored in the freezer for up to six months.
Best recipes using condensed milk caramel:
3-ingredient salted caramel cookie cups
For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.
Originally published as How to make caramel at home using cans of condensed milk
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