Recipe by Nestle® Carnation®
"Try this easy, foolproof caramel sauce. Drizzled over baked apples, waffles or vanilla ice cream it makes a simple dessert out of this world!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
NESTLE® CARNATION® Sweetened Condensed Milk
TEN STARS! I have used this with Eagle Brand, Nestle, Walmart brand, Meadowbrook, fat free, etc, etc. It turns out EACH and every time. I would point out that if you have ever made homemade candy of any type, this recipe will be super easy! I can understand how everyone who rated this one low, did so. It is really easy to scrape the sides of the pan---but DON'T....this is what causes all that sugar on the sides to turn the sauce gritty. Also, don't let it turn too brown in color, this will make it taste burnt. You should take it off the heat about a minute after you notice the color changing. Be careful, once the color begins turning, it will go quickly! You will notice an awkward smell, but don't worry, it is not burnt....yet. The key is keeping your eye on it while it is cooking. One other thing, when pouring the milk in, it is helpful for me to add about 3 Tbsp and stir that in (since it foams up so much) and then when that is stirred in add a little more and stir and then add the rest. This recipe is the greatest!
This sauce is very thin. The flavor is okay, but I expected it to be thick. It also separates when you refrigerate it, so it has to be heated and stirred back together. I would not make this again.
This is very good, and the recipe is easy to follow. I have passed this recipe up before because I was sure that the sugar mixture would burn during the long boiling time without stirring. Don't be scared! It doesn't burn- the sides of the pan get sticky and the mixture will stick (on the sides) when you pour in the milk- this is the reason you do not want to scrape the sides. Make sure you do not scrape the sides as you pour it out of the pan either. I found I had to boil for 12 minutes. If you follow the directions you will have a beautiful caramel sauce. I plan to use it for apple dipping tonight.
Why does your test kitchen want to come up with something so complicated that I had to throw it away before even finishing the recipe??? This sucked to put it as nicely as I can. When this failed miserably, I pulled out my mother's very simple caramel sauce recipe - which actually involved CARNATION, thus my harsh tone with you - 1 cup packed light brown sugar, 1 stick of better and one cup of Carnation Evaporated Milk - stir well over heat until the sugar dissolved nicely. Go back to what you have done best for many years - simple recipes that are timeless, foolproof and above all simple. I will avoid your recipes in the future.
Based on the review by Deneka (Dec 05), I tried making the sauce she described. Well, that was not a success. I just have sweet, buttery milk in a pan. Can't find another recipe elsewhere with the ingredients she gives that may give more instuctions.
Yummy sauce, once I stopped burning batches. Took 3x to get it right. But if course you have to pay close attention to it. I'd make it again.
I really loved the recipe. Made it for several friends coming over and we dipped homemade pretzels into the sauce, also used to drizzle in coffee drinks. Very versatile. Everyone asked for the recipe, and I was thankful I could give it to them from memory. Before I melt sugar though, for flan or what have you, I always butter a ring around the top of your pan, it will keep the crystals from sticking. (and though I've never tried otherwise, making caramel in a pan other than non-stick is SUICIDE! don't try it.) I've not made any other caramel sauce, so four stars is all I can reasonably give.
Turned out great, really good with vanilla ice cream, bread pudding (what I originally made it for), and just about anything else. Can vary flavors by using different extracts (I used rum flavoring for the sauce I put over bread pudding). -- 11/26/03 - Came back to edit because I've always made this recipe with Eagle brand; tried it today with Nestle and ended up with a slightly powdery texture that detracts from an otherwise tasty caramel sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Carnation(R) Caramel Sauce
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 155
** Calories from Fat: 46
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!