Reviewed: Dec. 9, 2009

This turns out amazing! Make sure to use Eagle Brand sweetened condensed milk for a smooth & thick consistency. When I used Carnation Brand, the texture was a little grany, like half melted sugar. Also, I boiled an extra hour (total of 4 hours) to make sure it was really thick & camelized. I use this on apple slices, poured over a hot apple pie, or over icecream. Also makes a great addition to gift baskets.

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misskatie

Cooking Level: Expert

Living In: Valley Springs, California, USA

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Reviewed: Sep. 19, 2009

This is NOT a true caramel sauce, my thought is that this is a simplified version of dulce de leche. The method couldn't be any easier. Some reviews indicated trouble w/ cans exploding, well that issue is easily solved. 1. Do NOT open the can or puncture it in any way. 2. Set a large pot of water to boiling. 3. Once water is boiling, insert cans (making sure to remove the outer label) 4. Turn temperature to where it's gently simmering and allow to simmer for 2-3 hours (the longer you cook it the darker/thicker it will be) 5. Once time has elapsed, turn off heat and remove pan to allow to cool, and walk away, do NOT attempt to drain the water or remove the can or open the can at all. 6. You MUST allow the cans & water to cool, before opening the can up. Hopefully this will prevent the exploding can episodes for some of the reviewers!

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Aug. 10, 2009

mine exploded :)

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 25, 2009

We used to make this on our hippy trip in the 70's!! We boiled it in the tin for an hour then scooped it into a graham wafer crust then covered the top with sliced bananas - yum! Thanks for the blast from the past!

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RWINSKELL

Cooking Level: Expert

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Reviewed: Apr. 14, 2009

This is a really easy way to make arequipe or dulce de leche, the traditional way takes hours and hours of constant stirring, but with this, I only had to put more water in about twice. Tip: Since different brands of sweetened condensed milk have different densities, they'll need different cooking times; if the sweetened condensed milk is very dense and compact, it'll need a shorter cooking time. Obviously you can't open the can to check the density before cooking, so knowing your brand comes in handy. :) PS: didn't have any trouble with the unopened can.

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Maria Isa

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Reviewed: Apr. 6, 2009

This is a good recipe for Dulce de Leche (sometimes called Cajeta) But it is NOT a caramel sauce, it tastes nothing like caramel.

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CHAMBALAM

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Reviewed: Dec. 1, 2008

Actually, what you get from this is called manjar; that is sold here in chile. It is not the same as caramel, which is called caramelo in spanish. Caramel is more liquid while manjar is rich and thick. if you like the rich taste of this (which is very good) simply add milk to it(in a saucepan over medium-low heat) until it is the consistancy that you like. you can also make a mousse hope this helps! use one can of manjar with 3 cups whipping cream + 1 tbsp confectioners sugar. whip the cream and add the sugar. fold in manjar This is not a dangerous recipe as long as the pan always has water, it has been called a dangerous method because some people tend get distracted because it takes so much time. as long as you babysitt it .. it will be fine i give it a 5 because it has great taste, even better than some of the manjar sold in chile. try it with toasted bread, apples, graham crackers or try the torta de hojas here.. yum! Update: I cant believe some people say this doesnt taste good or it was a waste of ingredients!!! you can make sooo many things with manjar. its a thicker buttery milky type of caramel sauce. when you make it this way its thicker than the ones that they sell in chile or argentina but its just a matter of adding whipping cream as I said. You really wont regret this! I will upload a photo of manjar that is sold in chile so you can see the thickness that you will get because the one that i buy is very thick as i like to spread it on bread!

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Nov. 29, 2008

This is how I make "Dulce De Leche" (after cooking I sprinkle in some Vanilla and Brandy). If in a rush I use one of other reviewers suggestion but putting the cans in a pressure cooker covers with water and cook up to 45 minute. If not in a rush, I use another reviewers suggestion and use a crock pot/slow cooker on high and cook for 3-3.5 hours (an hour less if you use boiling water), no need to worry about water running dry. You can put the very hot cans in a cold water bath to hasten cooling. Super easy & super good either way.

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Udo

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Gibsons, British Columbia, Canada

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Reviewed: Nov. 10, 2008

I made three cans of this last night. I used a stock pot with a lid, never had to top it off. I used PET milk and two generic cans from Wally world. I let them cool overnight and they turned out great!

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HGDOMAN

Cooking Level: Expert

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Reviewed: Oct. 29, 2008

4 stars because it is incomplete!! This was the FIRST step of the recipe I have been looking for. The SECOND step is to, AFTER allowing the can to cool until you can handle it, add 4 oz. of cream cheese and 1/2 - 1 tsp. of vanilla (depending on your taste). Also, I heated the can in my crock pot, so the heat was more even and I didn't have to "babysit" it as much. I started with hot water and simmered on high for 2 1/2 hours. It was better than any caramel sauce I could ever buy!!

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Candy H.

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Reviewed: Aug. 7, 2008

I have to agree with Caroline C. I use this method every year for Caramel Apples on Halloween. The kids love it and I nor have they ever gotten sick from this. I grew up with my mother doing the same thing and I am still living.

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Southern-Girl

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 6, 2008

I have beeen making this for years, I boil my in the pressure cooker for 45 minutes with the water level above the can, turns out perfect every time. Once cooled, I stir it in the can to soften it before using it as a topping on chocolate cake, sprinkled with cocoanut! My family loves it!

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CKMM

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2008

This isn't caramel. I'm spanish, my grandmother has been making this for over 50 years, and her mother before that. It's basicly "dulce de leche" or "manjar" as it's called in my country. Traditionally it's made in a pot stirring constantly, but this is much easier to make. Also, I will add that I nor my grandmother have ever turned the can and it has never scortched nor has it exploded. As long as it's completly submerged in water, there is no need to turn it.

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YourLovingStalker

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Reviewed: Jun. 4, 2008

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!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 18, 2007

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.

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BERMYROSE

Cooking Level: Expert

Living In: Manhattan, New York, USA

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Reviewed: Oct. 13, 2007

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.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 11, 2007

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.

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ame2

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Honey Grove, Texas, USA

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Reviewed: Jun. 21, 2007

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

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Ms. Hosey

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Reviewed: Feb. 8, 2007

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.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 3, 2007

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.

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Illisil

Cooking Level: Intermediate

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