How to make it

  • Take label off can/s
  • Put them in the pot (DO NOT OPEN CANS OR PUNCTURE THEM!)
  • Fill pot with water (and bring to a low boil with can inside)
  • Set timer for 3 hours and KEEP WATER LEVEL ABOVE CANS AT ALL TIMES!
  • Take HOT cans out of pot (BE CAREFUL) and open and serve in a dish or fondue pot
  • We like to eat it with just granny smiths (the bitterness of the apples goes so well with the extra sweet creaminess of the dulce de leche) but you could use it like a caramel fondue and dip whatever your heart desires!!! or drizzle over apple pie, or ice cream, or anything else a caramel- like sauce would go well with...yummy!!!! Hope you all enjoy!

Reviews & Comments 2

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  • crazycooker 10 years ago
    I have NEVER had a problem making this, BUT I am ALWAYS checking the water level to make sure it stays above the can/s, so that I do not have a mess like texaswomyn spoke of. Please don't let her "warning" stop you from making this dish, as long as you use proper precautions and keep the water level above the can/s you won't have a disaster like hers.
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  • texaswomyn 10 years ago
    WARNING! I have made caramel this way for years with never a mishap. . . until one day I put three cans of sweetened condensed milk in a large dutch oven, brought it to a simmer, and wandered off to the computer. At the first "explosion" I thought the dogs had knocked something off a table. On my way to the kitchen there were two more "explosions." THEN I remembered the cans. Long story short: I still have caramel on the ceiling. Thankfully no one was hurt and no permanent damage was done, and I was able to clean the hot, sticky mess off the cabinets, stove, refrigerator, ceiling fan, floor, etc., but NOT the ceiling. Trying to scrape off hardened caramel removes the drywall, sandpaper clogs up with caramel, and I don't think I should just paint over it. So I'm waiting for a remodel to replace the ceiling. Again, if you choose to do this (and the results are fabulous indeed) never leave your kitchen until you turn off the stove and make sure the cans stay submerged the entire time.
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