Also used in recipes for all sorts of things and cake and pie fillings. It's just sweetened, condensed milk cooked in the can until it turns a beautiful brown and thick. I heard about this years ago and tried to pour out and cook in a saucepan. All I got were scorched flecks. At a Tgiving get together a lady and I were talking and she couldn't get it to work but insisted it was cooked in can.
- 2 cans sweetened, condensed milk
- There are several methods to do this, and I must caution anyone who wants to make it not to ever let the water boil dry or down below the tops of the cans.
- The open jar method is the very safest but I wanted a few cans that I could store on the shelf a few months and not have to use right away.
- I investigated all the methods and felt the crock pot method was safe.
- It will get done in six hours in my old crockpot on low but I did eight to be sure.
- A pressure cooker is usually used in S. America which gets it darker brown like chocolate and very thick.
- *****
- Start with cans at room temperature.
- Remove the paper labels.
- I feel it's best not to do it when small children might get curious. Mine are grown.
- Don't do it when you can't be home although generally it's safe to leave crockpots.
- Don't recommend leaving this. Turn off, unplug and resume if you must leave.
- Don't do it if you're likely for any reason to be distracted or forget.
- Set a thin tile or trivet that will hold two cans sitting upright on the bottom of your crockpot.
- Fill the crockpot to at least TWO INCHES ABOVE THE TOP OF CANS with hot water.
- Some of the newer crockpots may have to lay cans on their sides.
- Set the temperature to low.
- Check about every hour.
- The lid fits tightly and I didn't have to add any more.
- It would probably work for 6 hours but I did 8 the first time.
- After the time is up, turn off the crock pot and unplug.
- Take off the lid to aid in cooling down.
- DO NOT REMOVE THE HOT CANS as I've seen some do.
- Let them cool naturally in the crockpot in the water.
- When cool, it's safe to remove from the crockpot.
- When totally cool, it's ready to use.
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Rating:
easygosh330 (2 discussions) on Apr 10, 2013 at 03:04 PM
This worked wonderfully. It was delicious! I could not keep my fingers out of it.
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ironmaiden (1 discussion) on Jan 25, 2013 at 11:18 PM
I love the Eagle brand. I learned about this about 50 years ago from an elderly lady. I could just eat it out of the can.
Comment by: agless (109 discussions) on May 6, 2012 at 11:26 PM
Mint bars? Not with Dulce de Leche. Actually I like regular thick caramel sauce better. I LOVE Fannie May mint bars and the green squares but haven't tried the flavor with baking cakes yet. I saw the choc mint DH at the store but wasn't sure if I'd like it. I guess without baking it, I can tell you I would love my orange brownies only filled with green peppermint filling, not too strong but enough. I like the GS thin mints, too, and certain choc mint cookies. IOW I love the flavor combo.
Comment by: aliceedwards (2 discussions) on Jul 27, 2012 at 09:36 PM
how long can you store the caramel sauce in the can?
No Rating
agless (109 discussions) on Feb 6, 2012 at 12:18 AM
On Youtube I saw someone frost a sheet tres leches cake. I've seen it used instead of burnt sugar for those custard flan cakes (chocoflan). I saw a Wilton lady fill a cake with some that looked really dark. When mine is that dark it's so thick it won't spread. I've got one can i'm saving now. I tried marbeling it with Duncan Hines Fudgy Brownies but the combined flavors didn't work for me (I got the idea from this gorgeous blog version where the brownies were made from scratch). Once I put my marbled brownies in the fridge to cool, it tasted better but not something I wanted to post. Some put it on ice cream. I like it but I really like carmel (butter, brown sugar better). I think I would like it to dip the right kind of apples in; used to buy some similar and pig out on it. I prefer Jonathan or that type of sweet/tart apple. In South America they put it on nearly anything like toast. I wouldn't like that. I'm thinking of trying it with my rice pudding, make a huge batch the old-fashioned way with short-grain and Arborio rice. It would get diluted way down with the milk. I can't think of anything else at the moment.
No Rating
owens.elise (2 discussions) on Feb 5, 2012 at 08:40 PM
i want to make this but i need some ideas on what to put it on??
Comment by: cupcake06 (no discussions) on Mar 30, 2012 at 01:59 PM
hot cakes, crepes, cakes, tres leches cake, bread, cookies etc
In Celaya, and the rest of México, the confection of half goats milk and half cows milk became known by the name cajeta!
In Celaya, and the rest of México, the confection of half goats milk and half cows milk became known by the name cajeta!
No Rating
agless (109 discussions) on Dec 17, 2011 at 05:49 PM
How long and did you cook yours and on low or high? My second batch is very dark, cook any longer it will be darker yet, and I will have to open the other end of the can to get it out. I don't think I need that ;-).
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kelliandjoesmom (1 discussion) on Dec 17, 2011 at 11:03 AM
I made it in the crock pot and also bought Nestle's Both are good
No Rating
agless (109 discussions) on Dec 16, 2011 at 08:04 PM
Nestle's makes a light and dark version, but evidently only specialty stores carry it, none here yet except possibly Mexican groceries. You can order it from amazon. My last two cans, I put on high for 2 hours, then turned to low because the water was boiling rather vigorously, left it until midnight when I turned it off, unplugged it but didn't take the lid off. It was all still a little warm when I got up this morning. I cooked it longer to see if I could get it the darker brown but it really doesn't matter that much.
