Recipe is simple - but it doesn't have the same rich flavor as "true" caramel sauce. Making caramel sauce from scratch is soooo much easier than babysitting a can for 3 hours! What you need: 1 cup Sugar, 6 Tablespoons Butter, 1/2 cup Heavy Cream. Have the butter and cream measured out and on hand when you begin. Whisk 1 cup of sugar in a heavy saucepan over medium-high heat until sugar dissolves. Once the sugar starts boiling - do not whisk just swirl the pan. When the sugar turns an amber color add the butter and swirl until melted. Remove pan from heat and count to 3 - then slowly pour the cream into the pan, swirling until incorporated - then whisk until mixture is smooth. Pour into mason (glass) jars and allow to cool. Can be kept refrigerated for up to 2 weeks. Easily done in less than 10 minutes and tastes much better!

I had high hopes when I made this, but when I opened the can it was not what I expected. It's not a sauce first of all, it's thick and custard like. And the tasts is very sharp, like a caramel concentrate. It didn't taste very good on anything. If you still want to make it I suggest using a metal strainer (like you would use to steam vegetables) in the bottom of a pot of water, that way the can is never directly exposed to the bottom of the pot, that's if you don't have a double boiler. All in all, it was easy to make, but not worth the time.

First of all, let me just say it is VERY dangerous to heat ANYTHING in an unopened can! Curious to see what some were talking about, however, I decided to try this recipe. While waiting the 3 HOURS for this "caramel sauce" to develop, I was thinking back to when we were kids and we had the bright idea of heating an unopened can of spaghetti in this fashion. To this day, we're still thanking our lucky stars that none of us were near the stove when the lid burst off of that can, shooting hot spaghetti all over the kitchen. It took a week to clean it all up, and 25 years later, we can still see the dent on Mama's ceiling from the flying lid as we stand there shaking our heads in amazement. Based on the poor results, I think 3 hours was a terrible waste of time and fuel for a few ounces of murky, gloppy "caramel sauce" that really couldn't be used for anything. I think I'll just continue buying my caramel sauce retail.

This is good. It's definitely got more of a butterscotch taste than caramel, but it's nice. It's not really a sauce; I used it to fill the bottom of a pie before topping with bananas and cinnamon. As for the safety factor - keep in mind that nearly ALL canned foods are cooked inside the sealed can at high temps in order to pasteurize the food inside. Some foods actually go into the can raw and are cooked during this process (the noodles in Campbell's chicken noodle soup, for example). It's perfectly safe.

I have used this for years. It also makes a great pie. graham cracker crust, caramel custard, sliced fresh strawberries and bananas, and top with cool whip. delicious.

This works fabulously! I have used the caramel sauce in other recipes and my family goes wild every time. This is a must try.

This recipe is fantastic. However, after it cools its more like super-sweet caramel pudding. I put it in the blender with spiced rum to make it into a sauce, and give it away in jars. I hate the taste of rum, but the spiced rum tastes so good in this one. Blending it with rum turns it into a great sauce instead of custard-like consistency.

I tried this recipe because I needed caramel sauce and had condensed milk on hand but no heavy cream. And it's OK... Sweet, sticky caramel sauce -probably good for kids' ice cream, or something like that. But if you're looking for the depth of flavour in traditional caramel sauce, you're going to be disappointed. I probably won't make this again.

WOW! Made Grandma's apple bread pudding but I wasn't up for the vanilla sauce, so I made this. I make my bread pudding in the crock pot...takes about 3 hours on low, so this was perfect. I also did 2 cans, but will do more next time! I let it cool for about 30 minutes in cold water...was perfect temp to put on the warm pudding!

Made caramel apples using this method last night. I have to say, they were WONDDERFUL!

I have been doing this for years and it is wonderful caramel. I think the taste is far better than anything that can be bought. It is a thicker caramel, not a pourable syrup. Just make sure you keep topping off the water and you should have no problem at all. I have a 6 quart pot that is used specifically for this purpose, as the long boiling time causes a buildup on the sides of the pot. I can boil 6 cans at once, making it worth the time and energy. I don't bother with turning the cans, and have never had any problems with burning. I also let them cool completely before opening. I like it better chilled than at room temperature. This is wonderful for dipping apples in, spreading on the top of shortbread cookies, or just eating right off a spoon!!!

This caramel sauce turned out as said, however I did not like the taste of it. It reminded me of Cajeta with goats milk. I will probably just buy store bought from now on.

This is very good. My recipe says to boil it for four hours. Very easy to do. We slice the milk/caramel and top with ice cream. Great spread on crackers too.

I first reviewed this a couple of years ago, but I wanted to post again in response to the scare-mongering... Ok, so my experience is this: I have boiled DOZENS and DOZENS of cans of condensed milk, and I can assure anyone that IT IS COMPLETELY SAFE TO DO SO. My only advice is 1. Make sure you keep topping up the water, and do not let the pan boil dry. 2. Be careful when opening the can: I wrap the can in an old towel, because some of the very hot caramel sauce does ooze out of the puncture hole a little. By the way, the 'sauce' will turn out very very thick and gloopy - NOT a syrupy pourable consistency.

I had worked in a canning factory for years and seen my share of sealed cans explode. Hot, warm and cooled, doesn't make a difference. When they explode it can be dangerous and messy. Loud too.