The caramel will start to thicken slightly. Then, remove from the heat and whisk in butter, salt, and pure vanilla extract until the butter is melted. Drizzle on your favorite food of choice immediately or let cool and save for later see note at bottom for storage.
How about some caramel drizzle on apples? Your latte or Frappuccino? Some vanilla ice cream? Apple crisp? The list really just goes on and on! Here are some other recipes if you need some inspo:. The sweetened condensed milk makes this caramel drizzle a bit more luxurious than your average caramel -- and with the luxurious texture comes some hardening if you're not using it right away.
It will get slightly harder within about an hour of sitting out and will get even harder in the refrigerator. But have no fear! As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook , Instagram , or Pinterest! I just finished making this caramel and it turned out just like the recipe said it would. Thank you so much.
I like to eat it with apple slices as a treat cause it seems a bit healthy with the apples lol! This was such an easy way to make caramel, we loves dipping fruit in it! This looks absolutely amazing! I would love to drizzle this over vanilla ice cream. Oooh, didn't realize it was so easy to make! 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. Because 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. The best way to describe 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.
For 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 or the oven. Especially if you open the can a little too early. It can literally explode. Even if you use a can instead of our homemade sweetened condensed milk , we suggest transferring it to a baking dish. 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:. It adds moisture into the environment. Think about as a steam room for your food to prevent it from drying out.
This prevents cracks in cheesecakes , pumpkin pies and more. That same moisture prevents some foods from getting rubbery and brittle, like baked custards and dulce de leche sauce. The technique stays the same, we are going to heat milk and sugar sweetened condensed milk at a steady heat while in a water bath. Before you get started make sure you find two dishes that will nest inside each other and allow for a water moat.
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.
Pops and bubbles might erupt from your oven and that is normal. You are cooking it at degrees and the boiling point of water is It will turn from a dark creamy color to a golden, tawny hue and be very aromatic. Bake for one hour. After an hour, remove the baking dish with the pie plate inside from the oven. Remove the foil and whisk the milk. Check the consistency and color.
Top up the water if necessary. Check every 15 minutes. After the first hour, check on the confection frequently until it reaches the desired consistency and caramel color. Remove it from the oven when you are happy with the dulce de leche, or until it has achieved the color of peanut butter.
Transfer to a mixing bowl. Method 4. Prepare the can. Remove the label from the can of sweetened condensed milk. Place the unopened can on its side directly on the bottom of the pressure cooker. Fill the pressure cooker with enough water to fully immerse the can and cover it with an extra inch two-and-a-half cm of water.
Do not exceed the maximum fill line on your pressure cooker. Secure lock the lid and heat. Heat on high until the pressure cooker reaches the proper pressure. Immediately lower the heat slightly, but keep the temperature high enough that the pressure cooker maintains pressure.
You want the heat high enough to simmer the water, but not so high that the pressure cooker whistles. Continue cooking for 40 minutes. When the 40 minutes are up, remove the pressure cooker from the heat. Release the pressure. Allow the pressure cooker to naturally release its steam and reduce its pressure, or with the quick release valve.
Do not open the pressure cooker until all the steam has been released and the pressure has dropped. Open the pressure cooker and remove the can. Use tongs or a slotted spoon to remove the can from the water and place it on a wire rack. Method 5. Remove the label. Place the unopened can on its side on the bottom of the slow cooker. Fill the slow cooker with enough water to fully immerse the can and cover it with an extra two inches five cm of water.
Heat on low for eight to 10 hours. For a lighter dulce de leche, cook for eight hours; for a thicker and darker sauce, heat for ten hours. Turn off the slow cooker and remove the can. Use tongs or a slotted spoon. Allow the can to cool on a wire rack to room temperature before opening.
You can make two cans at once, but it may take longer to get to a simmer. After that, the same time counts as they will both be the same temperature. This applies to as many cans as you can fit in any particular vessel. Not Helpful 9 Helpful Yes, only not right away. Transfer the caramel to a glass jar and refrigerate overnight. It will get thicker. Not Helpful 7 Helpful Can you use already caramel flavored condensed milk instead of doing the water bath method?
Sure, but it will still be condensed milk instead of caramel. Not Helpful 4 Helpful Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews.
Most helpful positive review Caroline C. Rating: 5 stars. I first reviewed this a couple of years ago, but I wanted to post again in response to the scare-mongering My only advice is 1.
Make sure you keep topping up the water, and do not let the pan boil dry. Be careful when opening the can: I wrap the can in an old towel, because some of the very hot caramel sauce does ooze out of the puncture hole a little.
By the way, the 'sauce' will turn out very very thick and gloopy - NOT a syrupy pourable consistency. Read More. Most helpful critical review Serena. Rating: 3 stars. Recipe is simple - but it doesn't have the same rich flavor as "true" caramel sauce. Making caramel sauce from scratch is soooo much easier than babysitting a can for 3 hours!
Have the butter and cream measured out and on hand when you begin. Whisk 1 cup of sugar in a heavy saucepan over medium-high heat until sugar dissolves.
Once the sugar starts boiling - do not whisk just swirl the pan.
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