Saturday, September 26, 2009
Easy Homemade Caramel
We had had two cans of sweetened condensed milk sitting in our pantry without a purpose for far too long. Yesterday afternoon we pulled out a stock pot and set about making our own caramel. It's really very easy: remove the labels from the cans, keep the cans fully submerged with roughly 2 inches of water over the tops (be sure to maintain this depth to prevent the cans from exploding) and maintain a low boil for 4 hours. Let the cans cool completely in the fridge then pop them open and enjoy the creamy result. Steve put some in his coffee and I made a small batch of caramel popcorn. That hasn't made a dent in our supply though, we're brainstorming ways to use the rest. Right now caramel apples and dunked chocolate pretzel rods are topping our list. Mmmmm.