A few weeks ago when I posted the first installment of our Old School Easter Ham I mentioned having too much pineapple when I got around to putting the ham together. I said I would post about *why* in another post but decided not to. The reason is because I accidentally left the pineapple out of our dessert which happens to a favorite recipe from my grandma. Because it’s a favorite it deserves a full and accurate post so next time I make the dessert I will share it and this time I won’t forget the pineapple!
However, there is a bonus recipe that coincides with the dessert. The dessert calls for only half a can of Sweetened Condensed Milk. For years I would toss the remaining half can but a few years I found a way to use it. The recipe is everywhere across the net and I have no idea where I originally found it so I wouldn’t know who to credit at this point. Let me just say…whoever you are out there in cyberspace, Thank You!
It’s about the easiest thing ever. It just takes time. Here’s how to make Homemade Caramel Sauce from leftover Sweetened Condensed Milk.
Set up a double boiler by using a pot and a glass bowl.
Fill the pot with a few inches of water. Before you add the milk set the bowl over top and make sure the water level is not touching the bottom of the bowl. Add or remove water as needed. Bring the water to a slow boil, place the bowl on the pot and pour in the milk.
Simmer over rolling water for a couple of hours, stirring occasionally. It will turn watery at first then slowly start to thicken. I let this one go very slowly for several hours because I was standing in the kitchen preparing other dishes. I didn’t want it to go to fast because I didn’t want to baby sit it. I just let it go slow. No matter how long you let it go check your water level every so often to make sure it hasn’t all boiled out. Refill as needed.
The longer you let it go the richer and more flavorful it becomes. By the time I was done in the kitchen this day mine was still quite light but the flavor was fine. I also needed to pull it off the heat so it could cool a bit before capping the jar…you don’t want any condensation.
This is WAY better than the expensive, overly sweet and chemically tasting stuff you purchase in the grocery store to pour over ice cream.
I keep mine in the fridge in a Mason Jar. Pour it over ice cream, baked fruit and recently someone mentioned to drizzle it over Cinnamon Rolls…Can you imagine Cinnamony-Caramely Goodness? I know I can!!