Im 51, from South Eastern Tennessee. The deep South area. My grandmother did this. Yes, people in the south have always done this. 👍🏼 Im glad your teaching it to others though. Very nice. 😁❤️
I am 67 years old, and I remember my mom making it, with the stove top method, when I was five years old. We've always lived in Texas, so yes, it was done in the South for a very long time.
The stove top way seems like the most convenient to me. I've never done a pressure cooker since I have heard some strange and scary things about them, esp. if someone's not doing tomatoes correctly. One time a neighbor girl (a couple years younger than me), came running over saying she was frightened bcs she was left alone and didn't know how to shut off the pressure cooker. My friend LuAnn and I went over there and LuAnn just pulled the plug out.🙄😁
Yes😊 I am from Louisiana and my Mama made this every year for the holidays, she made yellow cake and caramel pecan fillings😊I’m 55 so it’s been around the south forever. Love the slow cooker idea, maybe less time.
It’s wasn’t just in the south that they did it, because I’m from Montana & I vividly remember my grandmother doing it when I was a kid. I absolutely loved the stuff & still do. That was back in the late 50’s, yet my mother recalled having it as a treat when she was a child too, so it at least dates back to the 1930’s.
Yeah I'm from the south originally. My granny used to make caramel cakes for my birthday. And she's the cook her condensed milk on the stove for my frosting. And I'm 40 plus years old so yeah it's not a new thing here in the states. I enjoyed you tutorial just subscribed and gave you a thumbs up. Have a great day
Yes it's been done here in the states for many years. I'm 53 and my grandmother boiled her cans to make frosting for cakes and homemade turtles so it didn't just start when you got here. But good video for comparisons.
My husband’s aunt Olive showed me this technique in the early 70’s. She had made Carmel this way since the 30’s. We are from Pennsylvania. I use this to fill cupcakes.
I recently learned this as well. It’s really delicious! If you want to frost a cake you can also beat it with a handmixer with the same weight of cold slightly softened butter. It makes a caramel buttercream that is creamy and delicious! Add a little sea salt
My mother is from Kentucky and she used to cook this for us in a cast iron skillet pan and would add peanut butter to make candy for us. I like your joyful attitude.
If you only have a short time to make caramel, you can cook a can of condensed milk, 50g.butter and 1/2 cup brown sugar in a saucepan over a medium heat. Stir it all the while until it thickens (10 minutes) and do not let it burn. EXTRA YUMMY!
That's how we did it in my restaurant kitchen...same, and you had perfect control over how brown you wanted it. For most cooks though, this is a pretty foolproof way to do it.
@@taathefriendlyway6888 gee you make things difficult to read! It's much easier to make caramelize condensed milk! We only got the holes in the ceiling from making unattended ginger beer! 😀
I did this last night. First brought the water to boiling point. Reduced the heat to simmer. Placed two cans in the pot and made sure the water level covered the cans completely... at least an inch above the cans. Covered the pot and boiled the cans on low heat for 3 hours. After three hours, Allow the water to cool (2 hours). Then place cans in the refrigerator for more cooling. After that your caramel sauce is ready. The taste!!!!! Wow! Delicious!
My mom and dad did the stove top boiling method when I was a kid. That was back in the 1960s in Southern California. We put it on ice cream or ate it with a spoon. Lol
My mom and her generation have been doing this for a long time in Mississippi. . But we always called it caramel cooked in its (condensed milk) can. It’s always been done here on the stovetop. Thanks for showing us your experiment. And looking for those cake layers you’re going to frost! Lol ! I’m sure it’s gonna be tasty!
Live in Louisiana and have been doing this for a long time. After you boil and let cool put in fridge for a day. Call then use to roll in pecans and cover with chocolate to make homemade turtles
Yes ma'am my mom made carmel apples for me as a child. I am currently 53 yrs old, and her mom made it for her. My mom is currently 78 yrs old. We are from the south.
Ohhhh fancy with the pressure cooker! I never knew you could use it for this-and only takes like 30 mins?! That is WAY FASTER than the stove/cooker methods I grew up with!!😱❤️😋
I live in New Hampshire in the USA and we hillbillies here have done this many times. We learned it years and years and years ago. It is very yummy. Glad you are teaching people how to do this.
Hi !! I want to say I live in Louisiana “the dirty south “ and I was born in 1960’s and my cousin Always made a Carmel Pecan 4 layer Cake , and she would boil the condense milk , I’m now in my 60’s and I’m thinking ppl just finding out about using the condense milk to make Carmel !!! So I’m sorry Ma’am I thought this was our specialty, and I’m sure my cousin never visited your part of the world , when I was a little girl As scripture say’s There is nothing New under the Sun “ God Bless You & Keep on Baking 🎉 Happy Holidays
Even when the stove top cooked one and the pressure cooker one look almost the same color, for some reason, I like more the consistency of the pressure cooker one. Thank you for taking the time to share three methods of making this desert.
@@adbc1f72 Yes, to make homemade caramel put sugar in a pan and turn on the heat. (Don't touch it or it will crystalize!) Add cream, or don't, depending on your taste. In less than 15 minutes you'll have perfect caramel. There are many many UA-cam videos on this. I think boiling something in a can is a waste of time and electricity/gas, and probably toxic, with the BPA leeching into the food. No, thanks.
I’m from western Kentucky and we had a restaurant in the early 90’s and a lady taught us how to do it on stove for the Caramel pie and it had been years since I had some this so thought I would check out your video and have four cans on stove as we speak. The condense milk comes in fat free and regular I’m not sure how much healthier that is as far as sugar content and calories but I have two fat free with lots cool whip and used to do that for the ladies I worked with for our office parties and they loved it.
Yes, Southerners have been doing this for years. I'd heard it called "Danger Pudding," because of the danger of the can exploding when cooking. Because of that, I tried it only once, since I was too afraid of the can blowing up. It worked fine. I'd never heard of using the slow cooker to make it, though. What a great idea! I'll have to try it that way. Thanks for the video!
I think she said that you have to cover it with an inch of water if we're cooking it in a pot over the stove. I, too, was concerned about cans blowing up since I read that on google. But now I think IF it's just about adding enough water over the cans, I will try it. But I'll stand back🤨. Well, at least until I have to remove them from the pot after 3 hours. 😷
My mother taught us to make these years ago, we serve in fancy sherbet cups with dollop of whipped cream . Everyone seems to cook these many different ways. on top of stove, never let water evaporate, refill to cover top of can with hot water as needed. You can cook out of can also.
Hola. My mother is from Juarez/El Paso Texas region of America and she had been making this since the early 70s for us kids, my grandmother was doing this for kids since the 40s.. It's like Nutella in that it goes with bread, apples, pretzels, and ice cream..
I believe that, my issue is with the people in America who says they did it here. I came here in 1981 and lived in Florida, Texas and then California and people were shocked when I did this.
Sorry for your misinformation, however, my granny was making this back in the 1900's in Blountstown, Florida. You can also make it from plain cane sugar in a cast iron fry pan with no liquids-just straight sugar. I do like your stove top caramel. Beautiful!
It’s the first time I am seeing you but I enjoy seeing you and your family they are amazingly wonderful and full of happiness your Mom looks so young and seems as a joy to be around God Bless her soul
I love making caramel like this! My mom and my grandmother used to use it to make caramel pie and cake. My kids and I like to use it on ice cream and cookies as well. We're all from Alabama and Florida. 🥰 Classic and cheap way to get yummy desserts. 🤤
Nothing beats dulce de leche in the old fashion way. Yes it takes hours, but fresh milk from the farm is best. This canned milk, I won't lie though, is delicious❣😊
I think the value here is that it feels good to do things yourself in your own way. Also you learn as you go along. Myself, I would put it in a frying pan and stir it until it turned into candy. I love your style. You just taught me something new. I like a big dollop of that in my coffee. was that good
I know your post has been on here for awhile, so I hope you see this! I just had to share with you that I had just done the same thing with my coffee, this morning. I have been trying to cut out most sugar but I got desperate for a cup of coffee with some type of sweetener, so I thought, "OK, I can splurge one in a while", so I found a can of SC milk in the cupboard and added a couple of teaspoons to my mug, and, yes, it IS such a treat!!😁❤ Never did that before.
Boiled in a pan meaning what? Boiled in the original tin the or open the tin and cooked the milk in the oven or stove top? I saw people do that and we do that to make fudge. We don't make fudge with chocolate. I've in Florida, Texas and California and since the early 1980's and no one we came in contact with knew anything about this way of boiling milk in the can to make this frosting.
I think it tastes best when you pour the sweetened condensed milk in a glass baking pan and add water to a second pan. It's like boiling it flat. It creates some chewy parts in the caramel which tastes great if you are using it for banoffee pie.
It’s a Ukrainian dessert 🍨 as well. I was born in Ukraine where my mother and grandmother have showed me and have made different dolce de leche desserts.
I know someone from Peru and she is 67 years old and her mom used to do this at home. I think it was done in many places but since there was not social media, it seemed nobody else knew.
Saw someone pour the sweetened condensed milk into a small bowl, place that bowl into a larger bowl with water, and then place it in the microwave for 8 minutes. Also if you want to use your crock pot, put it on low and cook for 7-8 hours.
Australia here. My mum back in 1940's used to place a can of condensed milk [for special occasions] in the wood copper on washing day. I think she told me for 3 hrs while the coals cooled down.
I’m 49 years old, never heard of this before (don’t judge) but I will use this idea next week for a yummy Christmas dessert. Won’t forget the pecans either... Thank you commentators for all the great tips!. #NewSubscriber
I love your videos, and your voice is very pleasant to listen to. I like how these videos are a bit more formal than some cooking videos on UA-cam, in the sense that I feel like I am watching a cooking show on TV, and there is also a cozy home-like aspect to the videos too. Thank you for making them!!
Thank you very much for such a sweet comment. I just started to edit the videos a bit differently over the past 10 weeks and it very cool to have you notice. It's great to have you.
Wanda Burgess It’s usually available during the holiday season, which is when I picked up a number of the cans. However , I was quite disappointed in it. It doesn’t taste the same as when doing it yourself & it isn’t quite the same consistency either. It’s definitely not bad, but just not nearly as good.
So you made a comment at 2:45 mins in to the clip that NoBody in this country had heard of Dulce de Leche... Well I want to Correct you on that I was Born n Raised in Sourh Texas and we live right by the border of Mexico and this candy is very common sold and made in both countries way before my time and Iam 55 years old....of course you are Very Right how it is made. I also want to Thank you for such a great clip and how informative you are....
Just yesterday I watched a video for making Carmel chew candies. They aren't FAV. It was indeed a lengthy process, still doable. I just wonder, if I use your stove top method of cooking the milk, how will I get it to a firmness, in order to roll out, a 1/4 - 1/2 inch rope's, to then cut into bite size pieces. Thank you for the hack.***OBTW. I am almost 70, I grew up eating various forms of Carmel. I grew up on the West Coast. I can see, how you might think, that Latin American's introduced, Dulce de Le'che, to North American's. When it is a matter of language. I will be the "FIRST", to say, in Spanish, brings another level of enjoyment to the product. And to Marketing Ad Agencies, it's $GOLDEN$. Overall, it's about the delight it brings, in consuming it, whatever form it is make & taken. It is GOOD. ALL THE BEST, THANK YOU. 🤗🕊️🙏👑
I have been doing this for years. I leave it in the water overnight after the boil, then refrigerate 24 hours. Never let the can show. Water should be at least two inches above can at all times.
Just a thought...it really worried me when the steam was being released so close to the outlet. Next time maybe unplug the cooker and move it away from the wall. Please be safe.
The first time I did this it just tasted metallic to me. I didn't like that it tasted like the can. So I emptied a can of condensed milk in a jar and boiled in a tall pan and it tasted sooooo much better. I only do it it jars now.
I can confirm, we have been doing this in the South for a long time. I've been doing it for about 20 years. 2 hrs and 15 minutes on the stovetop. When the water gets low, I add more water.
I moved to America 37 years ago and no one knew about this but other Caribbeans and Central Americans. 20 years makes sense because a lot us Afro Caribbeans were here showing it to Americans
DomLou2019 I feel like all Caribbean countries did this. When we moved to America, everyone was amazed when we made this for them. Now suddenly you hear southern people talk about “their grandma use to do this.” I met many a southerners when I lived in Florida and Texas and none of them knew anything about this.
@@TheBarePantryShow You are right. I don't think they would promote this in the US because if the Hazzard of can exploding or something of the sort, then a lawsuit comes along ..... 😁
My mother is 87 and is doing this for life. I love it
Im 51, from South Eastern Tennessee. The deep South area. My grandmother did this. Yes, people in the south have always done this. 👍🏼 Im glad your teaching it to others though. Very nice. 😁❤️
I've lived in Massachusetts all my 70 years. I learned to do this as a child.
yes it's also a southern thing. My grandmother taught me how to do this. She mixed hers with chopped pecans
This is a VERY southern thing! My granny made this every Christmas. It can be cooked until it makes a candy you can cut or whipped for icing.
I am 67 years old, and I remember my mom making it, with the stove top method, when I was five years old. We've always lived in Texas, so yes, it was done in the South for a very long time.
The stove top way seems like the most convenient to me. I've never done a pressure cooker since I have heard some strange and scary things about them, esp. if someone's not doing tomatoes correctly. One time a neighbor girl (a couple years younger than me), came running over saying she was frightened bcs she was left alone and didn't know how to shut off the pressure cooker. My friend LuAnn and I went over there and LuAnn just pulled the plug out.🙄😁
Yes😊 I am from Louisiana and my Mama made this every year for the holidays, she made yellow cake and caramel pecan fillings😊I’m 55 so it’s been around the south forever. Love the slow cooker idea, maybe less time.
It’s wasn’t just in the south that they did it, because I’m from Montana & I vividly remember my grandmother doing it when I was a kid. I absolutely loved the stuff & still do. That was back in the late 50’s, yet my mother recalled having it as a treat when she was a child too, so it at least dates back to the 1930’s.
Yeah I'm from the south originally. My granny used to make caramel cakes for my birthday. And she's the cook her condensed milk on the stove for my frosting. And I'm 40 plus years old so yeah it's not a new thing here in the states. I enjoyed you tutorial just subscribed and gave you a thumbs up. Have a great day
Yes it's been done here in the states for many years. I'm 53 and my grandmother boiled her cans to make frosting for cakes and homemade turtles so it didn't just start when you got here. But good video for comparisons.
My husband’s aunt Olive showed me this technique in the early 70’s. She had made Carmel this way since the 30’s. We are from Pennsylvania. I use this to fill cupcakes.
@@jarose7396 Not long, if anyone knows it's there.
Yes, I can remember my grandmother doing this in the 1950's, and she had done it all her life.
I have recently learned that you can pour it in a Mason jar with the lid and boil it that way, so I can see how dark it is.
Yep. I did it that way and it turned out great.
I've seen it where they put it in a baking pan in the oven too. I'll try all these suggestions. Thanks for sharing.
I will be trying this method as soon as my Ninja Foodi arrives. Thanks!
@@TheBarePantryShow just want to ask if any type of pressure cooker can do same like this I'm afraid it might explode if I use mine
I would want to put in glass jar... wouldn’t want it boiled in aluminum
It's not just the South... my mom made that for us in the early 80s here in Michigan. Great video
I recently learned this as well. It’s really delicious! If you want to frost a cake you can also beat it with a handmixer with the same weight of cold slightly softened butter. It makes a caramel buttercream that is creamy and delicious! Add a little sea salt
Yes!! The south has always done this. You're just getting the memo!!
My mother is from Kentucky and she used to cook this for us in a cast iron skillet pan and would add peanut butter to make candy for us. I like your joyful attitude.
If you only have a short time to make caramel, you can cook a can of condensed milk, 50g.butter and 1/2 cup brown sugar in a saucepan over a medium heat. Stir it all the while until it thickens (10 minutes) and do not let it burn. EXTRA YUMMY!
Make a video! lol
That's how we did it in my restaurant kitchen...same, and you had perfect control over how brown you wanted it. For most cooks though, this is a pretty foolproof way to do it.
Thanks so much. This recipe was a candy saver!!
Yes many people in south cook it this way.
Yes ma'am Lambert Mississippi right here and that's the only way we make our caramel for our caramel cakes
Like to say, I did this with 2 cans in a crockpot for 6 hours and it worked great. thanks
Well, I know my mother was doing that in suburbia Australia 60 yrs ago! So...there you are.
Absolutely. Aussie here too and everyone my age remembers boiling condensed milk.
My grandma would do this when I was little over 40 yrs ago in Boliva.
@@taathefriendlyway6888 gee you make things difficult to read! It's much easier to make caramelize condensed milk! We only got the holes in the ceiling from making unattended ginger beer! 😀
Thank you for this! As someone who loves caramel I don't know why I'm just now learning this! 😍
I didn't know either !
I did this last night. First brought the water to boiling point. Reduced the heat to simmer. Placed two cans in the pot and made sure the water level covered the cans completely... at least an inch above the cans. Covered the pot and boiled the cans on low heat for 3 hours. After three hours, Allow the water to cool (2 hours). Then place cans in the refrigerator for more cooling. After that your caramel sauce is ready. The taste!!!!! Wow! Delicious!
My mom and dad did the stove top boiling method when I was a kid. That was back in the 1960s in Southern California. We put it on ice cream or ate it with a spoon. Lol
I learned this in Southern CA, also. My mom probably learned it in Chicago.😋
@@nancye9265 my mom was from rock falls, Illinois. Maybe she brought it from there too.
My mom and her generation have been doing this for a long time in Mississippi. . But we always called it caramel cooked in its (condensed milk) can. It’s always been done here on the stovetop. Thanks for showing us your experiment. And looking for those cake layers you’re going to frost! Lol ! I’m sure it’s gonna be tasty!
Live in Louisiana and have been doing this for a long time. After you boil and let cool put in fridge for a day. Call then use to roll in pecans and cover with chocolate to make homemade turtles
Yes ma'am my mom made carmel apples for me as a child. I am currently 53 yrs old, and her mom made it for her. My mom is currently 78 yrs old. We are from the south.
Watching you reminds me of my childhood! I've been searching for someone that makes recipes like she did. ✌️🕯💜
Ohhhh fancy with the pressure cooker!
I never knew you could use it for this-and only takes like 30 mins?!
That is WAY FASTER than the stove/cooker methods I grew up with!!😱❤️😋
I live in New Hampshire in the USA and we hillbillies here have done this many times. We learned it years and years and years ago. It is very yummy. Glad you are teaching people how to do this.
Hi !! I want to say I live in Louisiana “the dirty south “ and I was born in 1960’s and my cousin Always made a Carmel Pecan 4 layer Cake , and she would boil the condense milk , I’m now in my 60’s and I’m thinking ppl just finding out about using the condense milk to make Carmel !!! So I’m sorry Ma’am I thought this was our specialty, and I’m sure my cousin never visited your part of the world , when I was a little girl
As scripture say’s
There is nothing New under the Sun “ God Bless You & Keep on Baking 🎉
Happy Holidays
71 years old and I never new this, Thank you!!
Even when the stove top cooked one and the pressure cooker one look almost the same color, for some reason, I like more the consistency of the pressure cooker one. Thank you for taking the time to share three methods of making this desert.
I'm 56 and my mother used this method when me and my sisters were young. Taught it to my children
Water boils at 212°F. It doesn’t matter if it’s in a slow cooker or on a stove. If you are boiling the water, the milk is cooking at the same speed.
and releasing all the toxic BPA lining into the Carmel
★Erin★
Do you know another way to make homemade caramel?
@@adbc1f72 the way real chefs make it. Sugar and butter in a non toxic pan
@@ErinDavila76 you're obnoxious.
@@adbc1f72
Yes, to make homemade caramel put sugar in a pan and turn on the heat. (Don't touch it or it will crystalize!) Add cream, or don't, depending on your taste. In less than 15 minutes you'll have perfect caramel. There are many many UA-cam videos on this.
I think boiling something in a can is a waste of time and electricity/gas, and probably toxic, with the BPA leeching into the food. No, thanks.
I’m from western Kentucky and we had a restaurant in the early 90’s and a lady taught us how to do it on stove for the Caramel pie and it had been years since I had some this so thought I would check out your video and have four cans on stove as we speak. The condense milk comes in fat free and regular I’m not sure how much healthier that is as far as sugar content and calories but I have two fat free with lots cool whip and used to do that for the ladies I worked with for our office parties and they loved it.
I am from the Philippines and my mother has been making this since my childhood in the early 70’s. 😉
Yes, Southerners have been doing this for years. I'd heard it called "Danger Pudding," because of the danger of the can exploding when cooking. Because of that, I tried it only once, since I was too afraid of the can blowing up. It worked fine. I'd never heard of using the slow cooker to make it, though. What a great idea! I'll have to try it that way. Thanks for the video!
I think she said that you have to cover it with an inch of water if we're cooking it in a pot over the stove. I, too, was concerned about cans blowing up since I read that on google. But now I think IF it's just about adding enough water over the cans, I will try it. But I'll stand back🤨. Well, at least until I have to remove them from the pot after 3 hours. 😷
My mother taught us to make these years ago, we serve in fancy sherbet cups with dollop of whipped cream . Everyone seems to cook these many different ways. on top of stove, never let water evaporate, refill to cover top of can with hot water as needed. You can cook out of can also.
Hola. My mother is from Juarez/El Paso Texas region of America and she had been making this since the early 70s for us kids, my grandmother was doing this for kids since the 40s.. It's like Nutella in that it goes with bread, apples, pretzels, and ice cream..
We've been boilling condensed milk in South Africa since I was young about 50years ago.
I believe that, my issue is with the people in America who says they did it here. I came here in 1981 and lived in Florida, Texas and then California and people were shocked when I did this.
Jenny Smith-Dack I absolutely agree, greetings from a fellow South African.
@@TheBarePantryShow Does it tastes as good as the sugar, butter, ect recipe in the pan?
Sorry for your misinformation, however, my granny was making this back in the 1900's in Blountstown, Florida. You can also make it from plain cane sugar in a cast iron fry pan with no liquids-just straight sugar.
I do like your stove top caramel. Beautiful!
It’s the first time I am seeing you but I enjoy seeing you and your family they are amazingly wonderful and full of happiness your Mom looks so young and seems as a joy to be around God Bless her soul
I love making caramel like this! My mom and my grandmother used to use it to make caramel pie and cake. My kids and I like to use it on ice cream and cookies as well. We're all from Alabama and Florida. 🥰 Classic and cheap way to get yummy desserts. 🤤
I'm 51 and my granny did this for desserts when I was a kid :-) I use it for my turtle bars :-)
I’d heard this trick about... well, many years ago and had forgotten. Thanks for the reminder!!
My Momma...born 1924. Did this for us.
Appalachian mountains of N.C. - This is how my grandmothers made caramel and how I taught my daughter to make caramel ❤
Nothing beats dulce de leche in the old fashion way. Yes it takes hours, but fresh milk from the farm is best. This canned milk, I won't lie though, is delicious❣😊
I think the value here is that it feels good to do things yourself in your own way. Also you learn as you go along. Myself, I would put it in a frying pan and stir it until it turned into candy. I love your style. You just taught me something new. I like a big dollop of that in my coffee. was that good
I know your post has been on here for awhile, so I hope you see this! I just had to share with you that I had just done the same thing with my coffee, this morning. I have been trying to cut out most sugar but I got desperate for a cup of coffee with some type of sweetener, so I thought, "OK, I can splurge one in a while", so I found a can of SC milk in the cupboard and added a couple of teaspoons to my mug, and, yes, it IS such a treat!!😁❤ Never did that before.
I've known about the stove method for several yrs. Didnt know about the crockpot or the pressure cooker.
Yes the south in which I know has ALWAYS done it this way!!!!! My 91 year aunt who was an avid baker, made hers the same exact way.
Yes it has been done here in the north too
My Granddaddy told me that he made this as a young man during the Great Depression. In Virginia, so the South. Boiled in a pan.
Boiled in a pan meaning what? Boiled in the original tin the or open the tin and cooked the milk in the oven or stove top? I saw people do that and we do that to make fudge. We don't make fudge with chocolate. I've in Florida, Texas and California and since the early 1980's and no one we came in contact with knew anything about this way of boiling milk in the can to make this frosting.
@@TheBarePantryShow most eat at McDonald's and can't even fry egg without burning
I think it tastes best when you pour the sweetened condensed milk in a glass baking pan and add water to a second pan. It's like boiling it flat. It creates some chewy parts in the caramel which tastes great if you are using it for banoffee pie.
I’ll test this method abs give you my opinion.
Hi Barbara! Definitely one of my favorites having grown up in the Philippines!!! ❤️
My mom is from Belize and seeing you cook reminds me of home ❤️
I just learned this after I bought an Instant Pot earlier this year. I am not ashamed. 🙃
Lol me too
It’s a Ukrainian dessert 🍨 as well. I was born in Ukraine where my mother and grandmother have showed me and have made different dolce de leche desserts.
I just cooked 3 cans a little over 4 hours it is now cooling down in the pot i boiled them in and i cant wait to see how it turns out!
Yes we did this in the Midlands UK. For hundreds of years.
Very true. Also we have been doing this in Scotland for years too!
"Hundreds of years." Lol, wisegal. Canned sweetened condensed milk invented in 1850s by Gail Borden. US product and market until turn of the century.
I've always known about it, but never tried it. Thank you for sharing.
Yes, my grandmother back in Peru used to do boil condensed milk to make majarblanco,or dulce de leche.
My mom has been doing it for a long time. It would make sense considering that she is Creole. My sister is 51 and she remembers my mom doing it.
I have never seen caramel made this way ...this is pretty cool! I’m going to try it this weekend.
Yep we have been doing it in the south for a long time
Very nice job, Miss Barbara!!! I learned something. I thank you!! 😊
We have been making caramel like this in Mississippi for centuries.
Wow! Has condensed milk in a can been around for centuries?
@@jillhumphrys8073 Apparently you're not familiar with sarcasm...
I'm from Mississippi and my Grandmother taught me to boil it on the stove. Makes THEEE BEST make from scratch caramel cakes!!
We also do this in the oven. Chill then you can slice. Love your video!
How long in the oven? In water?
How long in the oven?
Thank you for your instruction on Dulce Le Leche with heritage added.
I love your demo on this method! Thank you!
I know someone from Peru and she is 67 years old and her mom used to do this at home. I think it was done in many places but since there was not social media, it seemed nobody else knew.
Saw someone pour the sweetened condensed milk into a small bowl, place that bowl into a larger bowl with water, and then place it in the microwave for 8 minutes. Also if you want to use your crock pot, put it on low and cook for 7-8 hours.
Australia here. My mum back in 1940's used to place a can of condensed milk [for special occasions] in the wood copper on washing day. I think she told me for 3 hrs while the coals cooled down.
We have been doing this in the uk for many years
I’m 49 years old, never heard of this before (don’t judge) but I will use this idea next week for a yummy Christmas dessert. Won’t forget the pecans either... Thank you commentators for all the great tips!. #NewSubscriber
NewHeart NewSpirit Don’t worry, I never judge. I’m always learning from my viewers too. Welcome to the channel.
I love your videos, and your voice is very pleasant to listen to. I like how these videos are a bit more formal than some cooking videos on UA-cam, in the sense that I feel like I am watching a cooking show on TV, and there is also a cozy home-like aspect to the videos too. Thank you for making them!!
Thank you very much for such a sweet comment. I just started to edit the videos a bit differently over the past 10 weeks and it very cool to have you notice. It's great to have you.
You taught me some nice caramel hacks! Thank you!
We did it 40 years ago for sure in far deep Russia. Surprise! But thank you, for remining me because I didnt remember how long to cook it.
Yes we’ve been doing this in the south for a very long time
Great video!
Eagle Brand condensed milk makes Dulce de Leche now!
If I can find it in Canada, it's in the U.S.A for sure!
I am in Ontario and Food Basics has it. 😉
@@gsdmomb530
That's where I got mine from!
*LOL*
@@wandaburgess9400 LOL.
Wanda Burgess It’s usually available during the holiday season, which is when I picked up a number of the cans. However , I was quite disappointed in it. It doesn’t taste the same as when doing it yourself & it isn’t quite the same consistency either. It’s definitely not bad, but just not nearly as good.
@@supertrw
So true, it's too runny for me too!
My mothers Peruvian friend taught is to do this. It’s a filling for a traditional cookie. Two brown sugar cookies with the dulce de leche in between.
So you made a comment at 2:45 mins in to the clip that NoBody in this country had heard of Dulce de Leche...
Well I want to Correct you on that I was Born n Raised in Sourh Texas and we live right by the border of Mexico and this candy is very common sold and made in both countries way before my time and Iam 55 years old....of course you are Very Right how it is made. I also want to Thank you for such a great clip and how informative you are....
We did this in Scotland 🏴 eons ago
I learned this from my Mom in law and she is from Kutztown, PA.
Just yesterday I watched a video for making Carmel chew candies. They aren't FAV. It was indeed a lengthy process, still doable. I just wonder, if I use your stove top method of cooking the milk, how will I get it to a firmness, in order to roll out, a 1/4 - 1/2 inch rope's, to then cut into bite size pieces.
Thank you for the hack.***OBTW.
I am almost 70, I grew up eating various forms of Carmel. I grew up on the West Coast. I can see, how you might think, that Latin American's introduced,
Dulce de Le'che, to North American's.
When it is a matter of language. I will be the "FIRST", to say, in Spanish, brings another level of enjoyment to the product. And to Marketing Ad Agencies, it's $GOLDEN$. Overall, it's about the delight it brings, in consuming it, whatever form it is make & taken.
It is GOOD. ALL THE BEST, THANK YOU. 🤗🕊️🙏👑
Great comparison. Thanks for the info!
I have been doing this for years. I leave it in the water overnight after the boil, then refrigerate 24 hours. Never let the can show. Water should be at least two inches above can at all times.
So you bring to a boil first then leave it simmer or bring to a boil turn off and leave over night?
Simmer for one hour. The longer you simmer the darker it will be
Just a thought...it really worried me when the steam was being released so close to the outlet. Next time maybe unplug the cooker and move it away from the wall. Please be safe.
My granddaughter and I enjoyed the video 😊 love you personality.
My mama would make cookies with Eagle brand sweetened milk, yummy. I miss her& her cooking.
I’m from Mississippi and this is how I learned
This is a staple at Thanksgiving for my family, we serve it over top a slice of pineapple and whip cream
I learned this over 30 yrs ago from my mom.
The first time I did this it just tasted metallic to me. I didn't like that it tasted like the can. So I emptied a can of condensed milk in a jar and boiled in a tall pan and it tasted sooooo much better. I only do it it jars now.
Tasting metallic is an excellent point! I was going to boil like
you did, as I was fearing explosion any other way.
I have been using the boiling method forever. I am originally from South Texas.
I heard of boiling condensed milk to make caramel pie filling about 20 yrs ago, but was scared to try it. Thx for showing us how.
My grandmother did this, she was from South Carolina, this info was told to me by my Aunt. They are both gone now, and I'm the grandma, lol.
I can confirm, we have been doing this in the South for a long time. I've been doing it for about 20 years. 2 hrs and 15 minutes on the stovetop. When the water gets low, I add more water.
I moved to America 37 years ago and no one knew about this but other Caribbeans and Central Americans. 20 years makes sense because a lot us Afro Caribbeans were here showing it to Americans
I think she Means no one she ran into
I did it as a child in my country (DR) and I found out about it on the condensed milk label I believe. This must have been in the mid-late 80's
DomLou2019 I feel like all Caribbean countries did this. When we moved to America, everyone was amazed when we made this for them. Now suddenly you hear southern people talk about “their grandma use to do this.” I met many a southerners when I lived in Florida and Texas and none of them knew anything about this.
@@TheBarePantryShow You are right. I don't think they would promote this in the US because if the Hazzard of can exploding or something of the sort, then a lawsuit comes along ..... 😁