Here’s the photo of the sweetened condensed milk I poured in jars, placed in water and used the sous vide to make caramel.
Well, heck. I didn’t show pictures of the milk in the jars but it was just plain sweetened condensed milk with nothing added.
Here’s what it looks like after 12 waters in the water with the sous vide at 185 degrees.
I don’t make it often because otherwise . . well, warm carmel, ice cream, whipped cream . . sometimes banana added . . not something it’s safe for me to keep in the house. But it surely is a nice treat.
That’s amazing! I never knew condensed milk could become caramel sauce! Does it stay liquidy in the mason jars or does it get hard?
I store it in the fridge and it doesn’t get hard but I simply take the lid and ring off, put a plastic lid on the jar and don’t tighten it all the way, place the jar on a trivet in a pot with about 1/2 of water, bring the water to a boil. Turn the fire off, put the lid on the pot and let it sit for about half an hour and it becomes hot caramel. I’m sure you could do it in the microwave too.
BTW, the jars are not shelf stable and must be kept refrigerated, even though the lids are sealed after going through the sous vide process.
Cindy F says
Oh boy! My Ninja Foodie has a sous vide function and I love caramel. But….I may wait and do this when we have houseguests as having it around would be dangerous for me…lol. I’ll never forget that after I was newly married (over 40 years ago) I had a friend who would make the caramel by cooking the can in a pot of water. One day she forgot about checking the water level and you can imagine what happened. Yep….exploded all over her kitchen! Fortunately she wasn’t in the kitchen at the time.
That’s how I always did it – on top of the stove. Oh . . what a sticky mess that must have been!!
i’ve made it in the instant pot, but knew it could be dangerous around here. i bought a few containers at the dollar store and gifted one container along with 3 apples to several friends. easy peasy and we all enjoyed it.
Sara Fridley says
The same caramel can be made in the oven – but inside the unopened can. Your jars are much prettier.
Boy, look at the ways we’ve found to caramelize sw cond milk! (It can also be done in a slow cooker, again in an unopened can).
I used to just put the whole unopened can in water and simmer it on low on top of the stove.
Kellie Steele says
Did that container come with your sous vide or did you modify the lid of a seperate container to make it work? I like the look of that set up. I will have to do some hunting around and see if I can find something similar here in Oz. Hoping you and Vince are happy and healthy.
I bought that separately at Amazon. The lid and the container came together.