How to make Caramel in a can
“How to Make Caramel in a Can”
Want to learn how to make caramel in a can? Simply put, to make caramel in a can, you simply cook the can full of sweetened condensed milk.
Some might tell you that it is dangerous learning how to make caramel in a can, but once you learn what to do and how to safely learn how to make caramel in a can, you will have nothing to worry about.
What people are worried about when learning how to make caramel in a can is that the can will explode. This is true. If you don’t keep the can covered with water when learning how to make caramel in a can it can explode-possibly harming anyone that gets the hot caramel on them. So to safely learn how to make caramel in a can, just be sure to keep the can covered with water.
Now, with that said, let’s learn how to make caramel in a can.
How to make Caramel in a can
Yield: Approximately 1 Cup
*Warning: This is a great and easy way to make Carmel (or Dulce-De-Leche), but be sure to keep the can covered with water while cooking.
Volume Ingredient
1 10 oz Can Sweetened Condensed Milk
PROCEDURE:
- Bring a large pot of water to a boil (high heat).
- Drop a can of Sweetened Condensed Milk in the water and reduce temperature to a low simmer (about medium heat).
- Let can sit in the simmering water for approximately 3 hours (about 45 minutes if using a pressure cooker). *Keep in mind that you may have to add more water throughout the cooking process to ensure it stays covered.
- Remove can from water and allow it to cool to just above room temperature before opening.
There you have it, a First Timer’s guide to how to make caramel in a can.
Now that you have seen how to make caramel in a can, check out how to make your own corn syrup here!
About the author, Shawn
Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.
He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.