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If you want to make your own creamy caramel topping for ice cream or dip for apples, heat sweetened condensed milk, and follow these directions. For safety reasons, do not heat in the can.
- Oven: Pour one 14-ounce can into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan in oven. Fill larger pan with about 1/2 inch of hot water to surround plate. Bake at 425 degrees for 1 1/2 to 2 hours or until thick and caramel colored.
- Stovetop: Pour one 14-ounce can into top of double boiler; place over boiling water. Over medium-low heat, simmer 1 1/2 to 2 hours, stirring occasionally, until thick and caramel colored. Whisk until smooth.
- Microwave: Pour one 14-ounce can into 2-quart glass measuring cup. Cook on 50 percent power (medium) four minutes, stirring briskly every two minutes until smooth. Cook on 30 percent power (medium-low) 20 to 26 minutes or until very thick and caramel colored, stirring briskly every four minutes during the first 16 minutes, and every two minutes for the last four to 10 minutes. Use potholders when removing the glass measuring cup from the microwave, as it will be hot.
-- Family Features
