I'm looking for how to do caramel sauce using is it evapourated or
condensed milk? You boil the can for a certain length of time then you
get caramel sauce but I'm not sure what to use. Can some kind soul
helpo me out? Thanks so much!

"~patches~" > wrote in message
...
> I'm looking for how to do caramel sauce using is it evapourated or condensed
> milk? You boil the can for a certain length of time then you get caramel
> sauce but I'm not sure what to use. Can some kind soul helpo me out? Thanks
> so much!

Sweetened condensed milk,

Dimitri

Dimitri wrote:

> "~patches~" > wrote in message
> ...
>
>>I'm looking for how to do caramel sauce using is it evapourated or condensed
>>milk? You boil the can for a certain length of time then you get caramel
>>sauce but I'm not sure what to use. Can some kind soul helpo me out? Thanks
>>so much!
>
>
> Sweetened condensed milk,
>
> Dimitri
>
>
Dimitri, how long do I boil it for?

"~patches~" > wrote in message
...
> Dimitri wrote:
>
>> "~patches~" > wrote in message
>> ...
>>
>>>I'm looking for how to do caramel sauce using is it evapourated or condensed
>>>milk? You boil the can for a certain length of time then you get caramel
>>>sauce but I'm not sure what to use. Can some kind soul helpo me out? Thanks
>>>so much!
>>
>>
>> Sweetened condensed milk,
>>
>> Dimitri
> Dimitri, how long do I boil it for?

I knew you would. Remember this is not recommended by Borden or the makers of
the milk..

Dimitri.

Dulce de Leche
1 can sweetened condensed milk

Remove the label from the can of condensed milk. Do not under any circumstances
open the can yet. Take the can and stick it in a pot. Cover it with water. Put
the pot on a stove and turn up the heat. Let the pot and can simmer gently for
about one and a half to two hours for runny dulce de leche, or up to four hours
for solid dulce de leche. Add more water, as necessary, when the level boils
down too much.
When it's done, let it cool for a while, and then carefully open up the can and
eat directly (for the solid variety) or use as a dessert spread (for the liquid
variety).
The resulting product should be colored tan or brown.
NOTE: You need to keep a close eye on the can. If it shows any signs of
expansion, immediately remove it from the heat and let it cool. If you are
concerned at all at the high-pressure nature of the recipe, you may poke a small
hole in the top of the can, and lower the water level so that the can is not
completely covered. This will allow the internal pressure of the can to be
released, but it will also make the recipe take longer (since high pressure
reduces cooking time).

Dimitri wrote:
>
> Dulce de Leche
> 1 can sweetened condensed milk
>
> Remove the label from the can of condensed milk. Do not under any circumstances
> open the can yet. Take the can and stick it in a pot. Cover it with water. Put
> the pot on a stove and turn up the heat. Let the pot and can simmer gently for
> about one and a half to two hours for runny dulce de leche, or up to four hours
> for solid dulce de leche. Add more water, as necessary, when the level boils
> down too much.
> When it's done, let it cool for a while, and then carefully open up the can and
> eat directly (for the solid variety) or use as a dessert spread (for the liquid
> variety).
> The resulting product should be colored tan or brown.
> NOTE: You need to keep a close eye on the can. If it shows any signs of
> expansion, immediately remove it from the heat and let it cool. If you are
> concerned at all at the high-pressure nature of the recipe, you may poke a small
> hole in the top of the can, and lower the water level so that the can is not
> completely covered. This will allow the internal pressure of the can to be
> released, but it will also make the recipe take longer (since high pressure
> reduces cooking time).
>


1. I agree with your directions, Dimitri, but I would have cautioned NOT
to open the can until it has returned to room temperature.

2. You can do more than one can at a time int he same kettle. Just make
sure they are totally covered with water at alltimes. Keep a small pot
of water boiling to add to the kettle.

3. Won't poking a hole in the top of the can make the milk spurt out as
it heats?

I was nervous about doing this the first time, but it really works!

gloria p

~patches~ wrote:
> Dimitri wrote:
>
>> "~patches~" > wrote in message
>> ...
>>
>>> I'm looking for how to do caramel sauce using is it evapourated or
>>> condensed milk? You boil the can for a certain length of time then
>>> you get caramel sauce but I'm not sure what to use. Can some kind
>>> soul helpo me out? Thanks so much!
>>
>>
>>
>> Sweetened condensed milk,
>>
>> Dimitri
>>
> Dimitri, how long do I boil it for?



The longer the better. Two or 3 hours ought to do it, or 45+ minutes in
the pressure cooker at the highest available pressure (usually 15 to 17
pounds)

-Bob

"zxcvbob" > wrote in message
...
> ~patches~ wrote:
>> Dimitri wrote:
>>
>>> "~patches~" > wrote in message
>>> ...
>>>
>>>> I'm looking for how to do caramel sauce using is it evapourated or
>>>> condensed milk? You boil the can for a certain length of time then you
>>>> get caramel sauce but I'm not sure what to use. Can some kind soul
>>>> helpo me out? Thanks so much!
>>>
>>>
>>>
>>> Sweetened condensed milk,
>>>
>>> Dimitri
>>>
>> Dimitri, how long do I boil it for?
>
>
>
> The longer the better. Two or 3 hours ought to do it, or 45+ minutes in
> the pressure cooker at the highest available pressure (usually 15 to 17
> pounds)
>
> -Bob

Eagle brand does not recommend boiling it in the can any longer.

http://canada.eaglebrand.com/bakingtips.asp#3


How do you caramelize Eagle Brand®?
M. R. Gagné
Trois Rivières QC

A: Eagle Brand® transforms into a very decadent, rich caramel-flavoured milk
after a process called "caramelizing". Try one of the methods listed below
for perfect results, and remember. never heat an unopened can.
Oven method:
Preheat oven to 425°F (220°C). Pour Eagle Brand® into 8 or 9-inch (20 or 23
cm) pie plate. Cover with foil; place in larger shallow pan. Fill outer pan
with hot water. Bake 1-1 1/2 hours* or until thick and light
caramel-coloured. Remove foil. Cool and chill. Refrigerate leftovers. *Check
water level in pan during baking time and refill if necessary.
Stovetop method:
Pour Eagle Brand® into top of double boiler; cover. Place over boiling
water. Over low heat, simmer 1-1 1/2 hours or until thick and light
caramel-coloured. Beat until smooth, if desired. Cool and chill. Refrigerate
leftovers.
Microwave method:
Pour Eagle Brand® into 8 cup (2 L) glass measure. Cook, uncovered, at Medium
(50%) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30%)
and cook, uncovered, 12 to 16 minutes or until thick and light
caramel-coloured; stir briskly every 2 minutes until smooth. Cool and chill.
Refrigerate leftovers.

MoM wrote:
> "zxcvbob" > wrote in message
> ...
>
>>~patches~ wrote:
>>
>>>Dimitri wrote:
>>>
>>>
>>>>"~patches~" > wrote in message
...
>>>>
>>>>
>>>>>I'm looking for how to do caramel sauce using is it evapourated or
>>>>>condensed milk? You boil the can for a certain length of time then you
>>>>>get caramel sauce but I'm not sure what to use. Can some kind soul
>>>>>helpo me out? Thanks so much!
>>>>
>>>>
>>>>
>>>>Sweetened condensed milk,
>>>>
>>>>Dimitri
>>>>
>>>
>>>Dimitri, how long do I boil it for?
>>
>>
>>
>>The longer the better. Two or 3 hours ought to do it, or 45+ minutes in
>>the pressure cooker at the highest available pressure (usually 15 to 17
>>pounds)
>>
>>-Bob
>
>
> Eagle brand does not recommend boiling it in the can any longer.
>
> http://canada.eaglebrand.com/bakingtips.asp#3
>
>
> How do you caramelize Eagle Brand®?
> M. R. Gagné
> Trois Rivières QC
>
> A: Eagle Brand® transforms into a very decadent, rich caramel-flavoured milk
> after a process called "caramelizing". Try one of the methods listed below
> for perfect results, and remember. never heat an unopened can.


Of course they don't recommend it. Some idiot will put an unopened can
in the oven and it will blow up just as they open the oven door to check
on it.

That won't happen in a boiling water bath. The only pressure will be
caused by the milk expanding, and it might bulge the can a little. It's
not dangerous at all. The boiling point of the extremely sweetened milk
is a lot higher than the boiling point of the water you are using as a
bath. It can't build up pressure and explode unless you boil the water
dry and continue heating it.

Best regards,
Bob

MoM wrote:

> "zxcvbob" > wrote in message
> ...
>
>>~patches~ wrote:
>>
>>>Dimitri wrote:
>>>
>>>
>>>>"~patches~" > wrote in message
...
>>>>
>>>>
>>>>>I'm looking for how to do caramel sauce using is it evapourated or
>>>>>condensed milk? You boil the can for a certain length of time then you
>>>>>get caramel sauce but I'm not sure what to use. Can some kind soul
>>>>>helpo me out? Thanks so much!
>>>>
>>>>
>>>>
>>>>Sweetened condensed milk,
>>>>
>>>>Dimitri
>>>>
>>>
>>>Dimitri, how long do I boil it for?
>>
>>
>>
>>The longer the better. Two or 3 hours ought to do it, or 45+ minutes in
>>the pressure cooker at the highest available pressure (usually 15 to 17
>>pounds)
>>
>>-Bob
>
>
> Eagle brand does not recommend boiling it in the can any longer.
>
> http://canada.eaglebrand.com/bakingtips.asp#3
>
>
> How do you caramelize Eagle Brand®?
> M. R. Gagné
> Trois Rivières QC
>
> A: Eagle Brand® transforms into a very decadent, rich caramel-flavoured milk
> after a process called "caramelizing". Try one of the methods listed below
> for perfect results, and remember. never heat an unopened can.
> Oven method:
> Preheat oven to 425°F (220°C). Pour Eagle Brand® into 8 or 9-inch (20 or 23
> cm) pie plate. Cover with foil; place in larger shallow pan. Fill outer pan
> with hot water. Bake 1-1 1/2 hours* or until thick and light
> caramel-coloured. Remove foil. Cool and chill. Refrigerate leftovers. *Check
> water level in pan during baking time and refill if necessary.
> Stovetop method:
> Pour Eagle Brand® into top of double boiler; cover. Place over boiling
> water. Over low heat, simmer 1-1 1/2 hours or until thick and light
> caramel-coloured. Beat until smooth, if desired. Cool and chill. Refrigerate
> leftovers.
> Microwave method:
> Pour Eagle Brand® into 8 cup (2 L) glass measure. Cook, uncovered, at Medium
> (50%) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30%)
> and cook, uncovered, 12 to 16 minutes or until thick and light
> caramel-coloured; stir briskly every 2 minutes until smooth. Cool and chill.
> Refrigerate leftovers.
>
>
Thanks so much! I'll give this a try and see what happens.

Thanks, MoM! I haven't tried this stuff yet, but I feel much more
comfortable using a double boiler than cooking it in a sealed can.

Carol


"MoM" > said:

> Eagle brand does not recommend boiling it in the can any longer.
>
> http://canada.eaglebrand.com/bakingtips.asp#3
>
>
> How do you caramelize Eagle Brand®?
> M. R. Gagné
> Trois Rivières QC
>
> A: Eagle Brand® transforms into a very decadent, rich caramel-flavoured milk
> after a process called "caramelizing". Try one of the methods listed below
> for perfect results, and remember. never heat an unopened can.
> Oven method:
> Preheat oven to 425°F (220°C). Pour Eagle Brand® into 8 or 9-inch (20 or 23
> cm) pie plate. Cover with foil; place in larger shallow pan. Fill outer pan
> with hot water. Bake 1-1 1/2 hours* or until thick and light
> caramel-coloured. Remove foil. Cool and chill. Refrigerate leftovers. *Check
> water level in pan during baking time and refill if necessary.
> Stovetop method:
> Pour Eagle Brand® into top of double boiler; cover. Place over boiling
> water. Over low heat, simmer 1-1 1/2 hours or until thick and light
> caramel-coloured. Beat until smooth, if desired. Cool and chill. Refrigerate
> leftovers.
> Microwave method:
> Pour Eagle Brand® into 8 cup (2 L) glass measure. Cook, uncovered, at Medium
> (50%) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30%)
> and cook, uncovered, 12 to 16 minutes or until thick and light
> caramel-coloured; stir briskly every 2 minutes until smooth. Cool and chill.
> Refrigerate leftovers.
>

On Fri, 16 Sep 2005 15:46:32 -0400, ~patches~
> wrote:

>I'm looking for how to do caramel sauce using is it evapourated or
>condensed milk? You boil the can for a certain length of time then you
>get caramel sauce but I'm not sure what to use. Can some kind soul
>helpo me out? Thanks so much!

I've read all the reasons why it is safe, but I am still chicken to
try the boil in the can method. I have poured condensed milk into my
crockpot and cooked it on low i until it was caramelized. It was
delicious.

Tara

Tara > said:

> I've read all the reasons why it is safe, but I am still chicken to
> try the boil in the can method. I have poured condensed milk into my
> crockpot and cooked it on low i until it was caramelized. It was
> delicious.

Ooooooooooooh! That's even better than a double boiler! It's a good thing
we don't have any sweetened condensed milk!

Carol

I have a related question:
Nestle's makes a canned milk product in South America called
"Dulce de Leche" which is a thick carmel paste. Is it the
same thing?

Windcat wrote:
> I have a related question:
> Nestle's makes a canned milk product in South America called
> "Dulce de Leche" which is a thick carmel paste. Is it the
> same thing?

Yup...and it is available throughout Central America also. In Mexico I
could get Cajeta in a jar - a caramel sauce made from goat's milk and
sugar.

The OP may want to try ethnic Latino stores to see if it is available.
I was able to get Nestle Crema de Leche in a can in the US in the
Hispani food aisle of my local grocery store and I think the Dulce de
leche was also available.

SD