• 2 Ratings

Making homemade caramel couldn't be easier with this recipe. Simmer a can of condensed milk until it's reduced by half and turned to a golden brown hue. The result is a rich, caramelized cream similar to dulce de leche. Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.

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  • Remove from heat, and beat with a wooden spoon until cool.

Cook's Notes

Milk caramel can be refrigerated in an airtight container up to 2 weeks.

Variations

For a cinnamon-scented milk caramel, add one cinnamon stick to the sweetened condensed milk and simmer as instructed. Remove and discard cinnamon stick before beating caramel with a wooden spoon.

Reviews

2 Ratings
  • 5 star values: 1
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  • 1 star values: 0