Caramel really is something that speaks to my sweet tooth, and there’s so much you can do with it: make soft chewy bites, pour sauce over ice cream, top it on a tart etc. So you can imagine the pure joy I felt when I stumbled upon this ridiculously easy method of making caramel in a can – my jaw practically fell to the floor. All you do is stick your can of sweetened condensed milk in a pot of simmering water!
In most places, caramel is known to be made by melting sugar with some water (especially in America and the UK). This method of using milk, however, is more popular in other areas such as Australia and parts of South America, where it is known as dulce de leche (directly translated to sweet/candy of milk). I much prefer this method because it’s a lot creamier and so much easier to make – the risk of burning the sugar, leaving me with a sticky mess is zero; for a clumsy person like me, that’s really important!
Image Flickr user Pinot Dina