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Trending Recipes This Month's Hottest!Get Our Newsletter Special Offers & Recipes© 2022 Eagle Family Foods LLC. Borden and Elsie Trademarks used under license. Privacy Policy Is it caramel or dulce de leche? Does it really matter? This golden, thick and creamy sauce is one of the most delicious things you’ll even make; and this sweetened condensed milk caramel couldn’t be easier! The easiest way to make a homemade caramel sauce? Heating your favorite Eagle Brand sweetened condensed milk until it turns into a one ingredient caramel sauce. It’s as easy as that! No candy thermometer or fancy equipment needed. What's In This Article
Caramel Vs. Dulce de LecheWhat is the difference between caramel and dulce de leche? Caramel sauce is made from liquifying sugar by itself until it starts to brown and then adding cream and butter at the end. Dulce de leche is made by heating milk and sugar for a longer time, which creates the Maillard reaction. Technically speaking, this recipe is a sweetened condensed milk dulce de leche, however society happens to call this recipe caramel. Here is my recipe for traditional caramel sauce, if that is what you were searching for. How to Use Condensed Milk CaramelBecause this is technically a dulce sauce, it is also thicker and therefore can be used in so many more ways than just for a drizzle. Thick, like stick to your teeth, thick. And oh, so delicious!
Basically anything you can use for fudge sauce, you can also use with dulce de leche. Dulce de Leche TasteThe best way to describe it is, well, caramel. Which is why the two get used interchangeably so frequently. It is Latin in origin and used in many pastries and desserts. Sometimes it is just served in a dainty little bowl chilled, like a custard. Pair this condensed milk caramel with chocolate, cake, fruit and vanilla. Heating the CanFor many years people have been making an easy dulce de leche sauce by taking an unopened can of sweetened condensed milk (milk and sugar) and placing it in a water bath in a slow cooker, oven or even a pressure cooker. Well, as you can imagine, heating a metal can with liquid inside isn’t the safest thing to do. Especially if you open the can a little too early. It can literally explode. It makes me nervous. Even if you use a can instead of our homemade sweetened condensed milk, we suggest transferring it to a baking dish. Water BathWhat is a water bath? A water bath is simply a tray of hot water placed in the oven while baking certain baked goods and also some savory recipes. It has two major benefits:
Condensed Milk Caramel Sauce (Dulce de Leche)The technique stays the same, we are going to heat milk (heavy cream) and sugar (sweetened condensed milk) at a steady heat while in a water bath. You’ll want to use a shallow baking dish or pie plate so there is more surface space. Before you get started make sure you find two dishes that will nest inside each other and allow for a water moat. The more water you can get in, the less chance you’ll need to add more during the cooking process. The water level should come up at least halfway. It doesn’t matter if it is hot water or cold, it will heat up in the oven. Less surface space will result in a longer cook time, which is why there is a range in the recipe card. Doubling the recipe also results in a slightly longer cook time. Tightly cover with aluminum foil to keep all the moisture and heat in. Pops and bubbles might erupt from your oven and that is normal. You are cooking it at 425°F and the boiling point of water is 212°F. It will turn from a dark creamy color to a golden, tawny hue and be very aromatic. Your kitchen will smell like sugar and you will love it. The trick is to make sure the water doesn’t totally evaporate. The Finished ProductAfter it finished cooking, it might have a thin crusty layer on top or a gummy film, like pudding. You will need to make a very telling decision. You have two choices. Other times, there won’t be an issue at all. The one thing to note is to do it while the sauce is hot or it will get lumpy. Skim the top… and eat it! – Listen, that top layer is the like burnt sugar on a creme brulee or delicious pudding. You can use a spoon and gently lift it off. It is best consumed immediately while still hot. Don’t let it go to waste! Blend It- Use an immersion blender and mix it all up while the sauce is still hot. The crusty or gummy pieces will melt right back in. Double Boiler CaramelThe other option is to make this in a double boiler, two nesting saucepans, one with water bath on the bottom and the sweetened milk in the top. I’ve found that this takes the same amount of time, but is more hands on, having to stir it to make sure all of the liquid gets to the bottom/heat source to caramelize. It also has a higher risk of burning even though you are using a double boiler. Heat the water to a low simmer then stir every so often for 1 hour. Storage & FreezingStorage: After being cooled, covered and stored properly, this sweetened condensed milk caramel sauce can be kept up to 1 month in the fridge. Many people prefer to store it in a mason jar for the next day. Freezing: It also freezes well. Place in an airtight container or plastic bag and keep for up to 3 months. Past that it starts to develop ice crystals. To thaw, leave at room temperature until it softens. I don’t recommend defrosting in the microwave. Recipes that use Sweetened Condensed Milk
Chocolate Truffle Recipe Easy Chocolate Truffles only use 4 ingredients, including sweetened condensed milk, to make a rich, decadent dessert. Roll them in chocolate sprinkles, powdered sugar or cocoa for the the finished touch! View this recipe White Chocolate Truffles White Chocolate Truffles are an easy truffle recipe made with just a handful of ingredients. Creamy white chocolate rolled in toasted pecans, cinnamon and nutmeg. View this recipe This delicious caramel sauce comes together like a dream in the oven- just 1 ingredient and an hour is all you need. Top on cakes, fruit and any dessert. Prep Time: 5 mins Cook Time: 1 hr Total Time: 1 hr 5 mins Servings: 1 cup
Calories: 1065 kcal, Carbohydrates: 242 g, Protein: 39 g, Sodium: 532 mg, Sugar: 242 g, Vitamin A: 968 IU, Calcium: 1452 mg Author: Jessica Formicola Calories: 1065 Course: Condiment, Sauce Cuisine: American, Mexican Keyword: dulce de leche, sweetened condensed milk caramel How do I turn condensed milk into caramel?Alternately, combine 200g butter with 200g brown sugar in a medium saucepan. Stir over low heat until the butter and sugar become a smooth liquid. Add 395g condensed milk. Stir over low heat for 20 minutes or until mixture browns and thickens slightly.
How long does it take for condensed milk to turn to caramel?Preheat oven to 425°F. Pour one can of sweetened condensed milk into a casserole dish or pie plate. Cover with foil. Bake 60-90 minutes or until condensed milk has reached a golden brown color.
Does microwaving condensed milk make caramel?Homemade Caramel from Sweetened Condensed Milk in the microwave: Pour the milk into a large, microwaveable bowl and cover it with cling wrap leaving a small section uncovered. Microwave on medium power for 2 minutes in 30 second intervals, whisk and recover.
How long do you boil condensed milk?Cover cans with room temperature water, making sure the water level is at least 2-inches above the cans. Bring the water to a very light rolling boil over medium-high heat. Reduce heat to lowest and let simmer for 3 to 3 1/2 hours for thickest texture, making sure cans are fully submerged in water at all times.
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How to make caramel sauce with sweetened condensed milk
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