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Boiled Sweetness!!!
My mother-in-law told me about this one and I just had to try it.
Turned out pretty good, and it's really rich, so I'm gonna add bananas to the pie I made if there's any left by the time i get them, to kinda even out the sweetness.
BTW, you don't have to use your caramel right away, you just put the can back in the cabinet to save for later use.
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First you remove the wrapper from the can and start boiling your water before you put in the can.
Sorry, no pic for this, like you guys would need one.
Now you just boil on medium high for 2 hours, making sure the water stays above the top or right below the little lip of the lid.
I had another pot of water that I had on, but not on high, just to have hot water when the water level got low. Of course I had to refill it sometimes to have it on hand when I needed to raise the water level.
After the time is up and if you want to use your caramel right away, carefully pour out the water and remove the can, refill it with ice water and replace the can in the sauce pan or pot (I actually switched pots). Periodically shake and flip the can over, do this for 15 minutes, at least that's how long I left mine in.
You can feel the top of the can for warmth, which will give you some idea how cool it is.
And there you have your caramel!!
I learned from my mother-in-law's mistake to cool it off first, because she used hers right away without cooling, her cool whip melted when she added it on top of the caramel.
I actually used mine to make a caramel pie, using the same method with my kool-aid pie, just without the kool-aid.
I added it to one small tub of cool whip.
Mixed it.
And poured it into a 9inch pie shell. I found that I only had to use one pie shell for the entire mixture and it has a fairly thin consistency, so it poured easily.
Chill it for a couple of hours and it's ready for serving.
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Candice C.
05 Jun 13:32
I love doing this around holidays :D I boil mine for 4 hours so it's REALLY thick!
Creativemind
05 Jun 14:33
One of my friends said too that she boils hers for 4 hours too. I might boil it that long the next time I do it, but with something like this, patience is just not one of my virtues. Haha! ^_^
Sugarlishes
05 Jun 14:36
yuuuuuuuuuuuuum! I must try this, it looks so easy and must be really easy to devour afterwards :D
poppers101
06 Jun 05:58
thats really cool have to try that
camilaustral
06 Jun 19:02
that's awesome!! in Chile that's called "manjar" yum!
Scarlet
15 Jun 23:50
I just tried this today, and it was DELICIOUS.
I think it might have been a bit better if you flip the can over periodically while you boil it though, because the top was noticeably less caramelized than the bottom.
Also, I just put the caramel on the bottom of the pie and had a layer of cool whip on top, then froze it, yum!
Creativemind
16 Jun 08:22
My caramel was pretty much the same all the way through, assuming that's why you must keep the water level above the can at all times during boiling. My mother-in-law made her pie like that too, except the cool whip melted because she didn't cool the caramel first. I was gonna do it that the next time and add some cream cheese. That should be interesting. ^_^
Irma
30 Jun 16:42
I love this and I know it as "dulce de leche" from my spanish-teacher... :D
The reason why you have to keep the water level above the can is: the can could blow up when the expansion is unsteady... so take care!!
I make it with the condensed milk in the aluminium tube so you can reclose it...
Irma
30 Jun 16:45
Oh, and try it with coffee and Ice! tastes like the iced caramel-macchiato by starbucks :D
Becca loves Origami
29 Jul 16:53
This is exactly what I use to make banoffee pie. yummy.