Caramel Condensed Milk Spread
Steam and slow cook methods are used to create this caramel. The manufacturer recommends these methods for safety.
Steam and slow cook methods are used to create this caramel. The manufacturer recommends these methods for safety.
- Carbohydrate 17.8121142857143 g
- Cholesterol 11.1325714285714 mg
- Fat 2.84862857142857 g
- Fiber 0 g
- Protein 2.58996 g
- Saturated Fat 1.79627314285714 g
- Serving Size 1 1 Serving (33g)
- Sodium 41.5834285714286 mg
- Sugar 17.8121142857143 g
- Trans Fat 0.147342857142857 g
- Calories 105 calories
Step-by-step
- DOUBLE BOILER: Open the can of condensed milk and place in the top of a double boiler. Add water to the bottom of the boiler. Simmer, covered, over low heat for 1 to 1 1/2 hours, stirring frequently.
- MICROWAVE: Open the can of condensed milk and place in a 2-quart measure. Cook at 50% power (medium heat) for 4 minutes, stirring briskly every 2 minutes until smooth. Cook at 30% power for 12 to 18 minutes, or until very thick and caramel colored, stirring briskly every 2 minutes until smooth.
- OVEN: Open the can of condensed milk and place it in a 9-inch pie plate. Cover with foil and place the plate in a larger, shallow pan. Fill the larger pan with hot water and bake at 425°F for 1 1/2 hours, or until thick and caramel colored. Beat until smooth.
- Serve on crackers, bread, or anything you like!
Sweetened condensed milk appears deceptively simple on the page, masking the complex chemical transformation that occurs when dairy proteins and sugars undergo prolonged thermal processing. Transforming this pale, viscous liquid into a rich, amber spread relies entirely on the Maillard reaction and caramelization, which develop deep butterscotch notes as the water content evaporates and the natural milk sugars brown. Historically, home cooks boiled unopened steel cans immersed in water for hours, a traditional method that carried severe pressure-rupture risks if the liquid boiled dry. Modern culinary approaches bypass this hazard entirely by pouring the contents directly into controlled vessel environments like double boilers, pie plates, or microwave-safe containers.
- Maintain a gentle simmer in the bottom of your double boiler, keeping the water level stable so the dairy heats evenly without scorching along the base.
- Whisk the mixture vigorously every two minutes when utilizing the microwave method to prevent localized hot spots from curdling the milk solids.
- Submerge the foil-covered pie plate in a water bath inside a larger roasting pan during the oven method to buffer the direct heat of 425 degrees Fahrenheit.
- Process the hot spread until completely smooth using an electric hand mixer once the target amber coloration and thick consistency are achieved.
- Store the finished spread in a sealed glass jar in the refrigerator for up to three weeks, gently reheating portions in a microwave at 30 percent power to restore spreadability before use.
Precision temperature control ensures the dairy proteins remain emulsified rather than separating into grainy granules. Mastering these direct-heat transformations yields a stable, versatile confection ready for immediate deployment across various baked goods.
