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Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 8 references cited in this article, which can be found at the bottom of the page. This article has been viewed 2,706,953 times. Most of the time, people cook caramel by heating up regular or brown sugar until it turns into a smooth and creamy substance.
However, you can also make caramel out of sweetened condensed milk, creating the same great sauce with a unique, extra-sweet kick. 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. Fill the saucepan with room temperature water. This will prevent the can from overheating and possibly exploding, and prevent the milk from burning. Place the unopened can in a medium or large saucepan.
By placing the can on its side, you will prevent it from bouncing around as the water boils. Bring the water to a simmer over high heat. Check on the can every 30 minutes. Turn the can every half hour to prevent scorching. 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.