Can you boil water? Good. Then you can make this caramel sauce! I had heard that you could easily make caramel by boiling a can of sweetened condensed milk. I looked it up, and it was true! So I gave it a try, and it worked! But there are a few things you need to know if you are going to make caramel this way.
The first is that before boiling your can of sweetened condensed milk, you should remove the outer wrapper. Nobody likes paper floaties.
The next is that you should use a really big pot. Much bigger than you think you will need. I will tell you why in just a second.
Next, you need to put your can at the bottom of the pot on its side. Then fill the pot with water, all the way to the top.
Now you’re going to boil your can of sweetened condensed milk for two to two-and-a-half hours. Just bring the water to a nice boil, then reduce the heat so the water just simmers or sustains a low boil. Now we come to the reason for using a big pot and filling it to the top.
After two-and-a-half hours, can you see how much water has evaporated? You can see the original water line, and then the new water line. The first time I tried this, I did not add enough water, and too much boiled out. You want your can to remain covered with water at all times. Otherwise, bad things can happen (such as explosions). I do think that my first can started to bulge a little because it was not totally submerged the whole time. If your water starts to get low, just add some more.
After the allotted time has elapsed, remove the pan from heat and just let everything cool down for a little while. Pour out most of the water and remove the can with tongs or something else to protect you from the heat if it is still hot.
Wait for the can to fully cool. Then pop the top off, and you have this:
Pretty swell, right? And all you did was boil water! What’s even more awesome about this caramel sauce is that it doesn’t freeze in ice cream! Remember how I went through all that experimentation to make a caramel that could be added to ice cream at room temperature (the caramel, not the ice cream) and not freeze rock hard in freezer? Turns out, my answer was so much more simple!
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