Homemade Canned Caramel

Need to add a few pounds to your thighs? Try this delicious caramel dip. There are many options for this dip -- you are limited only by your imagination. It's a great family experiment and you will have many family members willing to provide their input!!

Caramel Dip

1. Take a standard can of Sweetened Condensed Milk, remove the label. Place the entire UNOPENED can into a pot and cover with water. The can must not be opened, the label must be removed, and the water must cover the entire can.

2. Boil for 2-4 hours, depending on what type of dip you like. Yes, HOURS. You will need to add more water periodically. I recommend using a pan that can hold at least 3 cans, so you can experiment to find out what type of dip you prefer...by trying a can at 2 hours, one at 3 hours, and one at 4 hours (See how I can justify eating additional jars???). Then, the next time you make it, you can make them all at the time that you prefer.

3. Remove the pan from heat and remove cans. When the can is able to be held (still warm), open the can and watch the calories just ooze out! You may add 1 TBSP vanilla and stir (if you prefer).

Note: If you boil for 2 hours, it will be a more runny caramel. This is good for dipping apples, pouring over ice cream, adding to your coffee. Yum! Yum! Yum!.

If you boil for 3 hours, it will be a little more thick but is still very much pourable, when warm. It's also good by the spoonful :) You can put it in the fridge and when it hardens, you can slice it. Have a slice of caramel on top of angel food cake -- with whipped cream and chocolate syrup. Yum!

If you boil for 4 hours, it will be much thicker. It would be good for a pie or cake filling. You could probably plop some caramel on a cookie sheet and make bite size caramel pieces?? Some have indicated it tastes "burnt" and the vanilla will help with the flavor. This is a personal preference at this level -- you either will love it or hate it at 4 hours.