Crazy Adventures - Stevie's Crazy Kitchen Blog at - 325337

Stevie's Crazy Kitchen

crazy adventures 
Apr. 11, 2014 9:51 pm 
Updated: Apr. 20, 2014 6:59 am
It was about a month ago that I read (somewhere) that sweetened condensed milk can easily be made into caramel sauce.  Having a bit of free time one afternoon, I decided to put this to the test, so I began searching for the directions...  After about 30 mins, I still came up empty, and decided that if I was going to attempt this, I'd have to rely on my memory...  I DO NOT like relying on my memory!  I'm not saying that  alzsheimer's is knocking on my door, but I do know that I "forget" things often. 

What I was recalling, was to cook in the crockpot for ? hours, after adding ? amount of water, and to let it go.  I had no idea whether to set the cooker on hi, or low, so I jumped it with both feet, figuring worst case scenario was, I'd toss a can of the "milk." 

Out came the cooker, which I set on "hi" to heat it up.  Added the can - leave the lid on, or take it off?  Poured enough water into the pot to reach maybe 2" deep.  I let it go for about an hour on hi, at which time I turned it down, and figured another 2-3 hours might do the trick.  I did not take off the top of the can, btw.  When I decided to call it "cooked," I removed the can and set it aside to cool, dumped the water and scrubbed the pot.  Once the can had cooled, I decided to check inside, to see just what had happend during the prior hours.  The contents had indeed turned a caramel color, so gingerly I stuck a finger into the contents and took a taste.  Well, yes, it did sort of taste like caramel, but the end result was a very thick "sauce."  At this point, I thought I'd set it aside for a couple of days, which brings me to this afternoon.

I pulled the can out of the frige, and dumped the contents into a micro friendly bowl.  Into the micro for 2 minutes at 50% power, after which I gave it a good stir, gave it a "glug" of half & half, and mixed it to blend.  Now I have the consistency I was looking for, though I've not yet tasted the "finished" product. 

As I was working on this endeavor, I kept thinking that I have an abundance of very ripe bananas, leftover strawberries that have macerated with sugar for days, and I made a batch of vanilla ice cream.  What I'm seeing in my mind's eye  is a banana "split," topped with the strawberries and caramal sauce.  I "could" make whipped cream or chocolate sauce to add to the mix, but frankly, I think if I can eat one of these, "as is," I'll be lucky not to pass out from the overload of suger!

So, once again, crazycook has been at it again!  Add another "first" to my repertoire...

Till next time, be well!
Apr. 12, 2014 8:48 am
How funny you blogged about this. I did the same thing with a can of scm only I did it in a pressure cooker. Took about an hour. It does definitely need to be thinned with h&h. Be well my friend.
Apr. 12, 2014 10:20 am
I've always wanted to try doing that but wonder why I haven't. Enjoyed your post this fine Saturday morning!
Apr. 12, 2014 5:47 pm
You can simply put a tin into a pot of water and making sure the water never gets below the top of the can, boil it for 1 hour to get a thick dulce de leche,45 for a pourable caramel. Yours was too thick Stevie, cuz of the long cooking time. This is the mthod described in the recipe for the original Banoffee pie, which is caramel as described and bananas in a graham crust and topped with whipped cream.
Apr. 12, 2014 6:46 pm
Stevie-you are so brave! It seems if I try to rely on my memory disaster is sure to follow. Now, I wish I had a banana split with caramel sauce! Great blog!
Apr. 12, 2014 10:26 pm
I had a can of scm in my pantry for ever! When we got 3 months passed the sell by date I decided I had to use it or toss it so I made a lime-avocado pie because I was too chicken to boil the can. You have given me courage if I ever buy another can.
Apr. 14, 2014 3:33 am
Hi Stevie - you can make caramel from condensed milk in the microwave
Haven't tried it yet, but it looks simple
Apr. 14, 2014 5:18 pm
bd weld, I would have fretted the entire time that the can would explode in the pressure cooker, lol! I'll check out the evap milk method also, thanks!
Apr. 14, 2014 5:19 pm
rae, I just gained 5lbs thinking of that pie! Thanks for the tip, I'll make a note!
Apr. 14, 2014 5:19 pm
Paula, glad that you enjoyed!
Apr. 14, 2014 5:21 pm
Lela, normally I would NOT have trusted the old gray cells! Figured all I would be out, if I tossed the end result was the can of milk!
Apr. 14, 2014 5:24 pm
BigShotsMom, what's the old addage? Nothing ventured, noting gained! Be well!
Apr. 14, 2014 5:29 pm
Tyke, thanks for the link, I'll have to jot all of these down, before I forget!
Apr. 15, 2014 7:36 am
Apr. 15, 2014 7:38 am
lol- always love your blog- but this really works- i opened an o'charleys years ago-- we did several gallons at a time in the "soup cooker"-- good stuff- too good- thanks for a great read:-)
Apr. 16, 2014 8:36 am
Well, you at least had am adventure in the kitchen! I hate to rely on my memory too!
Apr. 19, 2014 9:34 pm
nanny, thanks for the comments! Now, I'm wondering how long I can leave the caramel in the frige before it becomes yet another experiment... lol!
Apr. 19, 2014 9:37 pm
Cat, if I didn't "adventure," I'd never have made things like wonton wrappers and the like! Stay tuned - have a whammy coming up tonight! Be well!
Apr. 20, 2014 6:58 am
Apr. 20, 2014 6:59 am
your caramel in place of nutella?? - i tried this with poeanutbutter and a chunk of banana- worked great:-)
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Stevie crazycook

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Lansing, Michigan, USA
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Phoenix, Arizona, USA

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Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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