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Caramelizing Sweetened Condensed Milk and Variations
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1 (14 oz) can Sweetened Condensed milk
VARIATIONS (AFTER CARAMELZED):
SPICY CARAMEL TOPPING:
1/2 tsp ground cinnamon
1/4 tsp vanilla or almond extract
water
NUTTY CARAMEL TOPPING:
1 tsp vanilla
1/3 cup nuts, chopped and toasted
2 tbsp flaked coconut
CHOCOLATE CARAMEL TOPPING:
1 tsp vanilla
1 oz unsweetened chocolate, melted
1/3 cup nuts, chopped
Note - "milk" refers to one (14 oz.) can of Sweetened Condensed Milk.
Oven Method:
Pour milk into a 9-inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water to just below pie plate rim. Bake at 425~ for 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Stove Top Method:
Pour milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
Microwave Method:
Pour milk into 2 qt. glass measure. Cook on medium (50% power) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on medium-low (30% power) 12 to 18 minutes. or until very thick and caramel colored, stirring briskly every two minutes until smooth.
To Reheat in Microwave:
Place desired amount of caramel in a 1 or 2 cup glass measure. Heat on high (100% power) 40 to 50 seconds or until warm, stirring after 20 seconds.
Variations after caramelizing Sweetened Condensed Milk:
Spicy Caramel Topping:
Stir in cinnamon, vanilla/almond extract; add water to desired consistency; mix well.
Nutty Caramel Topping:
Stir in vanilla, nuts, and coconut.
Chocolate Caramel Topping:
Stir in vanilla, chocolate, and nuts (if desired). Mix well.
USES:
- As a pudding with whipped cream and shaved chocolate.
- As a topping for ice cream, pound cake, or angel food cake.
- Combined with whipped cream to fill cream puffs or layer in parfaits. - As a frosting or filling for cookies, cakes, and tortes.
- Spooned over baked apples, poached pears, rice pudding, or bread pudding.
Source: Borden, Inc.
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