5 Ways To Make Caramel From Sweetened Condensed Milk Wikihow Recipes

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HOW TO MAKE CARAMEL



How to Make Caramel image

Caramel is the result of melting and browning sugar. While perfecting caramel takes practice, sugar is cheap, so mistakes aren't costly. Choose between wet caramel (used for sauces and dipping apples) or dry caramel (firmer in consistency,...

Provided by wikiHow

Categories     Caramel

Number Of Ingredients 4

3/4 cup granulated sugar (you can also use white sugar)
1/4 cup water
1/2 cup heavy cream (optional)
1½ tablespoons unsalted butter

Steps:

  • Prep your pot. You do not need any special equipment to make caramel, but the saucepan or skillet you use should be completely clean. Make sure the pot is heavy, solid, and light-colored so you can monitor the caramelization process. If you plan on adding cream to your caramel, be sure the pot you choose can accommodate the caramel's expansion. Any impurities in your pot or on your cooking utensil (spoon, spatula) can cause an unwanted reaction called recrystallization. Recrystallization is a chemical process by which impurities and a compound (sugar) are dissolved in a solvent (water) and either the impurities or the compound can be coaxed out of the solution, leaving the other behind. For our purposes, this means the formation of awful sugar clumps.
  • Take safety precautions. Heated sugar can splatter, and burn you very badly. Wear long-sleeves, an apron, and an oven mitt. If you have glasses, wear them. Keep a deep bowl of cold water nearby to plunge your hand in if caramel lands on it.
  • Mix your sugar and water. Sprinkle the sugar in a thin layer at the bottom of your saucepan or skillet. Pour your water over the sugar slowly and evenly so all of the sugar is covered. Be sure there are no dry spots. Only use granulated sugar. Brown sugar and powdered sugars contain too many impurities and will not caramelize. Raw sugar is not recommended.
  • Heat the sugar. Cook the sugar and water on medium heat until the sugar dissolves. Watch the mix closely and swirl the pot if you notice any sugar clumps forming. Most clumps will melt during cooking. To prohibit recrystallization, you can keep the pot covered until the sugar is completely melted. Any sugar crystals hanging on to the sides of the pot will be forced to the bottom by the condensation created. Another trick to prevent recrystallization is to add a tiny amount (a drop or two) of lemon juice or cream of tartar to the sugar water mix right at the moment it begins to dissolve. These recrystallization "agents" prevents large crystal lumps from forming by coating the smaller crystals. Some people also use a pastry brush dipped in water to wipe any sugar crystals off the sides of the pot during the heating process. While effective, the bristles can come off the brush and wind up in your beautiful caramel confection.
  • Brown the sugar. Watch the sugar as it darkens. When it has reached the point of almost being burnt and when it is gently foaming and smoking, immediately remove it from the heat. Because cookware and stoves do not always distribute heat evenly, it is important that you stand over the caramel during the entire process. Browning occurs quickly and caramel can burn quickly if left unattended.
  • Cool it down. Add in the cream and butter to cool the pot and stop the cooking process. Stir with a whisk on low heat. Any lumps that remain can be strained out. Cool the caramel and store in an airtight container. To make a salted caramel sauce, stir in 1/4 teaspoon of Kosher salt once the caramel mixture cools to room temperature. To make a vanilla caramel sauce, stir in 1 teaspoon of vanilla extract when you remove the caramel from the heat.
  • Clean up. Cleaning up your sticky pan may seem daunting, but it is fairly simple. Either soak your pan in warm water or fill the pan with water and bring it to a boil. Boiling will melt all of the caramel.

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5 WAYS TO MAKE CARAMEL FROM CONDENSED MILK (FROM QUICK TO …
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From foodhow.com
  • Making Caramel From Condensed Milk In The Microwave. Watch the video above for step-by-step instructions. Using a microwave is undoubtedly the fastest way to make mellow and sweet toffee-like caramel, but there are some important things to keep in mind in the pursuit of a quick Dulce de leche.
  • Using An Oven. Using an oven is another method that doesn’t require you to cook the condensed milk in a can, though again, like a microwave, you are more likely to get a slightly drier and less smooth consistency than with the other recipes.
  • Yes, You Can Make It On The Stove Top. Cooking a sealed can of condensed milk on the stovetop is perhaps the most popular and easiest way to turn it into caramel.
  • Pressure Cooking A Can Of Condensed Milk. Using a pressure cooker is the quickest way of creating caramel out of all the can-based methods. It will take about 40 minutes as well as cooling down time to turn the condensed milk into a deliciously gooey, caramelly sauce.
  • Crock Pot Dulce De Leche. As you can probably guess, cooking slow and low will take longer than any other method, but good things come to those who wait.


5 WAYS TO MAKE CARAMEL FROM CONDENSED MILK (WITH STEPS)

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  • Making Caramel from Condensed Milk on a Stove. You have two options for making caramel from condensed milk using your stove. Stovetop – Multiple Ingredients (Fastest Method)
  • Making Caramel from Condensed Milk in the Oven. If you don’t want to fuss with constantly mixing or adding ingredients, then the oven method may be the better choice for you.
  • Making Caramel from Condensed Milk in the Microwave. If you’re really short on time and need caramel now, you can always opt for the microwave instead.
  • Making Caramel from Condensed Milk in a Pressure Cooker. Pressure cookers are handy inventions that have recently gotten a lot of attention (although they’ve been around for an impressive amount of time).
  • Making Caramel from Condensed Milk in a Slow Cooker. Do you prefer slower methods? If the pressure cooker isn’t your thing and you prefer the low-and-slow appeal of a crockpot, use this method instead


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