Microwaved Caramel Mess

microwaved caramelThis recipe for microwaved dulce de leche (also known as milky caramel) found on Cooking For Engineers shows you how to make your own caramel by nuking some sweetened condensed milk.

It sounds pretty easy, but the most important thing appears to be to watch the bowl very carefully. Because if you leave it unattended…

microwaved caramel failCraftFail reader Janelle demonstrates what happens when you try to microwave yourself some ooey-gooey caramel and get distracted by a (probably also ooey-gooey, in my experience) three-year-old.

microwaved caramel nailed itFor more laughs and distractions from toddlers, visit Robyn at Hollow Tree Ventures!




2 Responses to Microwaved Caramel Mess

  1. Emma says:

    You can avoid the whole problem by putting a can of sweetened condensed milk in a pot of boiling water for several hours, or putting it in a pressure cooker for an hour. Then it keeps in the can until you need to use it (usually as delicious cake layering).

  2. Joe Blow from Kokomo says:

    Emma is correct with one VERY important caveat – DO NOT OPEN THE CAN!!!

    You MUST leave the can closed when you boil in in the water on the stove or nothing will happen but a boil over mess. I have made this many many times and it never fails. I’ve never tried it with a pressure cooker however.

    Just peel the label off the can, put it in a saucepan of water and boil for three hours or so. Be sure to watch for when the water gets low and add more or you will get a bomb in the kitchen.

    And one important safety tip: let the can cool for 15 minutes before you open it. If not, as soon as you pierce it with the can opener, you’ll get a handful of extremely hot sugar caramel. Which leave exquisite burns.

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