Caramel cake recipe used with condensed milk

Sweetened condensed milk is really a staple in a number of dessert recipes, but it is also used to create a caramel-like sauce that’s great by itself, like a cake or cake filling, or drizzled over fruit or frozen treats. While caramel is created by heating sugar, condensed milk could be heated to make a similar tasting confection known as dulce de leche, that is Spanish for chocolate of milk, because this sweet caramel treat is stated to possess originated from Argentina. There are many techniques that will turn sweetened condensed milk into dulce de leche, however they all involve adding heat that caramelizes the sugar and helps to create a gooey, tasty treat.

Ingredients Edit

1 14-oz. can (396 g) sweetened, condensed milk

Steps Edit

Method Certainly one of Five:
Making Dulce de Leche within the Can Edit

Take away the label in the can. Just use a can of condensed milk which has a sealed lid with this method: don't use a can having a pull-tab lid. [1] You will see a good little bit of pressure accumulating within the can while you boil it, and also you don’t want the lid popping off.

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Fill the saucepan with 70 degrees water. Make certain the can is fully immersed which there’s an additional 2 " (five cm) water since the can. This can avoid the can from overheating and perhaps exploding, and stop the milk from burning. [2]

Put the unopened can inside a medium or large saucepan. By putting the can on its side, you'll prevent it from bouncing around because the water boils.

/f/fd/Make Caramel from Sweetened Condensed Milk Step Two.360p.mp4

Ready your double boiler. Fill the foot of a dual boiler about 2 " (five cm) water and produce it to some boil. Open a can of sweetened condensed milk and pour the contents in to the top portion.

• Make use of a saucepan along with a glass bowl should you don’t possess a double boiler. Half fill a little or medium saucepan with water, and hang a sizable glass bowl within the saucepan, ensuring it does not touch water (whether it does, empty out water). Make certain the glass bowl is very large enough to create a seal using the saucepan.

Heat the milk. Put the milk within the boiling water within the double boiler and canopy having a lid. Take it to some simmer over medium heat. Stirring from time to time, simmer for just one-and-a-half to 2 hrs, before the milk becomes thick and reaches the preferred caramel color.

• Use aluminum foil to produce a lid if you work with a saucepan and glass bowl.

Remove in the heat. Because it cools, whisk the dulce de leche until it's smooth and free from protuberances. Let it awesome for around twenty minutes before serving or using inside a recipe. [5]

Prepare the can. Take away the label in the can of sweetened condensed milk. Put the unopened can on its side directly at the base from the pressure oven. Fill pressure oven with sufficient water to completely immerse the can and canopy it by having an extra inch (two-and-a-half cm) water.

• Don't exceed the utmost fill line in your pressure oven.

Secure (lock) the lid as well as heat. Heat on high before the pressure oven reaches the correct pressure. Immediately lower heat slightly, but keep your temperature sufficient the pressure oven maintains pressure.

• You would like heat sufficient to simmer water, although not excessive the pressure oven whistles.

Continue cooking for 40 minutes. Once the 40 minutes are up, take away the pressure oven in the heat. [8]

Release pressure. Permit the pressure oven to naturally release its steam and lower its pressure, or using the quick release valve. Don't open pressure oven until all of the steam continues to be released and also the pressure has dropped.

Open pressure oven and take away the can. Use tongs or perhaps a slotted spoon to get rid of the can in the water and put it on the wire rack. Let it awesome to 70 degrees, and don’t open the can until it's.

Method Five of 5:
Heating inside a Slow Oven Edit

Prepare the can. Take away the label. Put the unopened can on its side at the base from the slow oven. Fill the slow oven with sufficient water to completely immerse the can and canopy it by having an extra 2 " (five cm) water.

Heat on low for eight to 10 hrs. For any lighter dulce de leche, prepare for eight hrs for any thicker and more dark sauce, heat for ten hrs.

Switch off the slow oven and take away the can. Use tongs or perhaps a slotted spoon. Permit the can to awesome on the wire rack to 70 degrees before opening. [9]

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