Making desserts and other sweet treats entails understanding which sweeteners to use. One popular one is caramel, and condensed milk is the primary ingredient in making it. It is the top choice for desserts and puddings, as well as fillings for pastries and bonbons and is also used to make candies.
Properly handling condensed milk is necessary to achieve that ideal caramel consistency. Knowing how long to boil condensed milk for caramel will help you get perfect results.
Making Caramel
Caramel, in a nutshell, is burned sugar. The main component of this sticky and gooey goodness is sugar. It boasts a delightful taste with a thick consistency, and what’s interesting is when you eat it, it warms and starts to become stickier and thicker.
It is believed that the first uncomplicated caramel was courtesy of the Arabs in 1,000 A.D. – they mixed sugar and water and came up with a crystallized liquid. What’s surprising here is this newly discovered caramel was not intended for food or to be a versatile component in cooking; in fact, it was designed to be used in the beauty industry.
Yes, waxing and sugaring all started with caramel. It was only later that it was used as a confection, and it was not even called caramel – it was referred to as a “ball of sweet.”
When making caramel, the sugar—in this case, the condensed milk—causes the sucrose molecules to break down and make way for new compounds when exposed to heat. Usually, the ideal temperature to heat the sugar is 240 °F (115 °C).
How Long Do You Boil Condensed Milk to Make Caramel?
Generally, you’d need three hours to make caramel from condensed milk. The good news is you don’t need to stir it constantly, and the only thing you need to check often is the water level of your saucepan.
But, to achieve a softer texture using other ingredients apart from caramel, like evaporated milk, is part of a different boiling process.
How long does it take for milk to boil to make caramel? In this case, it will take about 12 to 13 minutes. The first three minutes are when you heat the milk over medium heat until it boils, then minimize the heat, and allow it to simmer for ten minutes while occasionally stirring.
Steps On How to Boil Condensed Milk to Make Caramel
Now that you know the answer to “How long do you boil condensed milk to make caramel,” it’s time to try the process. You only need one can of condensed milk for this.
Here are the steps you need to follow:
1. Remove or peel off the label of the condensed milk from the can.
2. Fill your saucepan with water and bring it to a boil.
3. Carefully set your unopened condensed milk (in the can) in the saucepan.
4. Simmer it for three hours.
5. Turn off the heat and remove the can from the saucepan.
6. Allow it to cool before opening and using the condensed milk that has now turned to caramel.
Additionally, here are some practical tips to ensure that once you open your condensed milk, you’ll find thick and chewy caramel goodness:
- Completely cover the can with water throughout the process, so top it up as needed.
- Don’t keep moving the can – let it sit in the middle of the saucepan, and, when refilling the water, add it to the sides without disturbing the can.
- Don’t cover the saucepan when simmering; let the water evaporate.
- If you want your caramel dark and gooey, simmer it longer than the recommended three hours.
- The cooling period can take a minimum of one hour or longer. To expedite the process, place the unopened can of condensed milk inside your refrigerator for an hour or two.
Here’s a summary of the boiling and cooling times when making caramel from condensed milk:
| Boiling Period | Minimum of three hours |
| Cooling Period | Minimum of one hour |
Frequently Asked Questions
1. Is the Process of Boiling Condensed Milk in a Can Safe?
Yes, it is safe to boil canned condensed milk as long as you keep it fully submerged in water when boiling and simmering. This will prevent the can from exploding from the bottled-up heat. At the same time, not covering the pot where the condensed milk is being boiled allows some heat to evaporate.
2. Can You Store Leftover Condensed Milk Turned into Caramel for Future Use?
You can undoubtedly use excess caramel made from condensed milk for a few days, but keeping it in your refrigerator is best. You can transfer your gooey sweetness to an airtight container, and pop it in the fridge to maintain freshness.
3. Why Is Caramel Made from Condensed Milk Runny?
When you open the can, and the caramel is not as thick as you want it to be, it means you need to cool it more. Remember that caramel significantly thickens during the cooling period. Remedy this situation by covering the can or putting the lid on; if not completely removed, put it back on your stove directly, reheat it for a couple of minutes and then start the cooling process again.
Final Thoughts
Enjoy caramel anytime without having to exert too much effort in making it. Using condensed milk to make caramel is the most straightforward and inexpensive approach, as you’ll only work with one ingredient.
Although there are other ways to make caramel, why complicate things when you can effortlessly boil the condensed milk and enjoy a spoonful of the goodness of caramel in a can? So, say yes to boiling condensed milk to make caramel.
