Evaporated milk caramel recipe

Remove the label from the can. Only use a can of condensed milk that has a sealed lid for this method: do not use a can with a pull-tab lid. There will be a fair bit of pressure building up inside the can as you boil it, and you don’t want the lid popping off.

Place the unopened can on its side in a medium or large saucepan. By placing the can on its side, you will prevent it from bouncing around as the water boils.

Fill the saucepan with room temperature water. Make sure the can is fully immersed and that there’s an extra two inches (five cm) of water covering the can. This will prevent the can from overheating and possibly exploding, and prevent the milk from burning.Bring the water to a simmer over high heat. When it begins to simmer, turn it down to medium heat and allow to simmer for two to three hours (two hours for a lighter dulce de leche, or three hours if you want the sauce thicker and darker).

• Check on the can every 30 minutes. Turn the can every half hour to prevent scorching. Top up the water as needed to ensure there’s always one to two extra inches (two-and-a-half to five cm) of water covering the can.

Remove the saucepan from the heat. When two to three hours are up, remove the can with a slotted spoon or tongs and place it on a wire rack. Allow it to cool to room temperature.

• Don’t open the can until it has fully cooled.

Method 2

Using a Double Boiler

1. Prepare your double boiler. Fill the bottom of a double boiler with about two inches (five cm) of water and bring it to a boil. Open a can of sweetened condensed milk and pour the contents into the top portion.
   • Use a saucepan and a glass bowl if you don’t have a double boiler. Half fill a small or medium saucepan with water, and set a large glass bowl inside the saucepan, making sure it doesn't touch the water (if it does, empty out some water). Make sure the glass bowl is big enough to form a seal with the saucepan.
2. Heat the milk. Place the milk over the boiling water in the double boiler and cover with a lid. Bring it to a simmer over medium heat. Stirring occasionally, simmer for one-and-a-half to two hours, until the milk becomes thick and reaches the desired caramel color.
   • Use aluminum foil to create a lid if you are using a saucepan and glass bowl.
3. Remove from the heat. As it cools, whisk the dulce de leche until it is smooth and free of lumps. Allow it to cool for about 20 minutes before serving or using in a recipe.

Method 3

Making Dulce de Leche in the Oven

1. Preheat your oven to 425 F (218 C). Open a can of sweetened condensed milk and pour the contents into a nine-inch pie plate. Cover the pie plate with foil.
2. Place the pie plate in a larger baking dish. A larger pie plate or large roasting pan will do. Add hot water to the baking dish until it comes halfway up the pie plate.
3. 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. If the milk hasn’t achieved the desired thickness or caramel color, cover it with the foil again and return the pie plate and water-filled baking dish to the oven. Top up the water if necessary.
4. 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.
5. Transfer to a mixing bowl. As the dulce de leche cools, whisk it until it’s smooth and creamy, about three minutes.