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Jade Komrij how much faster? cuz I'm doing it right now! and it's been there for 2 and a half hour, and I want to make it more often, but I don't have the time, to wait 3 hours. thx :)
Michelle Jatta It will take 20 minutes to be like his. If you prefer yours a tad darker leave in for an extra 5 minutes. Make sure to cover the can by two fingers of water.
When making this please be very very careful how you cook this. A very good friend of mine was boiling two cans and as she was carrying the saucepan to the sink both tins exploded ...she got first to third degree burns on her face arms and upper chest, she had had a lid on the saucepan which probably saved her from worse burns. Always remember when making caramel this way you are dealing with boiling sugar that is under pressure in the cans.
I have several childhood memories of exploding cans from when my mother would make this, thankfully nothing serious ever happened but there were close calls. You need to let the cans completely cool in the pot after you turn off the stove before moving anything, that cannot be emphasized enough.
@@heronumbertwo3171 actually you fell nothong from third degree burn, your nerve was extremly damage that you don't feel anything. No heat, no pain, nothing.
Yes!!!!! Here in Argentina we call it dulce de leche!! It's a South American creation, and right here it's the equivalent of peanut butter in the US as a topping, sauce or simply a desert! We lived in the US for some time in the 90s and we used to do this exact thing with A LOT of cans of condensed milk and we would sell it later in a swap meet! Yanks really love it! The one in this video is not quite finish though. It supposed to look dark brown, much more than that. You need to boil it for at least 4 hours. It has to be really really dark brown and be really thick!
You can empty the can of condensed milk into a saucepan and heat over a low heat whilst stirring to achieve the same result, no need to waste all this time. Add a couple of drops of vanilla essence for extra flavour but try without first. My family have made caramel slice this way for the last 40 years.
But cooking it in the can doesn't make gooey sticky mess on stuff that you have to wash up, so it's not just a simple method, it saves washing up. Anything that removes the need to wash pots, pans and implements gets my vote! Thanks again Todd! 😁😋
Todd's Kitchen I never thought I'd see the day when someone else would know and share this secret. My grandma have known and made these since I was a kid. She kept it a family secret and she would sometimes give these away on Christmas and New Year. People loved this stuff. It is 100x much better and creamier than just caramel sauce. Thumbs Up for sharing. :D
Just made this the other day, I didn't time things exactly, and kept it a slow simmer for around 3 hours. Opened after setting on the counter for 4 hours and had no issues. (yes, I was impatient on tasting it!) It came out great. I think next time, I'm going to do it in the slow cooker for 10 hours (I'm in an all electric home and figure the energy savings is better than the time savings). I also used the cheap store brand and it turned out fantastic. Thank you Todd for your ability to explain things well and make everyone feel like there are things virtually anyone can do in the kitchen.
This is amazing, and so easy, why have i never come across this before, i carnt belive how easy this is. thank you so so much for sharing this, ive watched other people make this, but none of them knew this method. I'm just amazed, at the simplicity of it.
This is how you do it: 1st the can has to be the completely closed type, not this easy pop one. 1- Put the can inside a pressure cook 2- Fully cover the can with water + 1/3 of the can size with more water 3- Put the lid on the cooker and let it cook for 45 minutes in medium low temperature 4- Wait till it is completely coolled off before tempting to open it if you don't want it to explode on your face 5- Enjoy the best caramel ever Again: The can HAS TO BE the completely closed type, NOT this easy pop one!
my friend thats is awesome but is Dulce de Leche. In Argentins we have THE best DdL. Im gonna try this..actually here is also cheaper buy the condence milk ;)
This can also be done stove top by pouring can of condensed milk straight into pot stir and simmer....but you have to constantly stir and moderate heat....within 1/2 hour you will have caramel....and the best part is you can have it as dark or light as you like. Loving all your hints tips and recipes. Love the simplicity and use of standard low budget ingredients. I came across these videos yesterday and now hooked.
My friend, try using a pressured pot. Place the cans in covered in water than cover the pot. After the pots running at full pressure keep it like that for around 30 minutes, then turn the drive off. Wait for it to become safe to open and you have the same result. Stay Well!
I did two tins yesterday, opened them today and am well happy now. Thanks for the videos :) going to make snickers cup cakes and use this in the buttercream. Thanks again
My family has been doing this for 40 years...makes perfect caramel which keeps in the pantry (unopened) for months. Never had any issues and 3 hours simmering is just enough...3 and a half to 4 hours gets a firmer darker end product...great for caramel tarts!
Hey, Tod. Thank's for the recipe. It's actually Dulce de Leche, and here in Venezuela it's call: Arequipe. It's really tasty for... everything, but it is spectacular in what you call "merengue cookies", which is actually called Suspiros
The real name is Arequipe, other call it dulce de leche, this is an easy quick way to enjoy it, also is a very traditional Colombian sweet made by our granny's at home, requires a lot of patience and time. Thank you Todd
I love this, they sell this stuff already cooked in the Hispanic foods section of my grocery store as Dulce de Leche, but cooking it yourself gets ya the same thing!
OMG you are what what is was looking for ages showing what we cant buy at the shops im 17 and i cook sometimes (my pizza is better than my mom's) the point is that you must think out of the box but sometimes you just want to cook something and you cant find the ingredients Thank you
Just wanna say this IS NOT Caramel, is called "Dulce de Leche" a typical recipe from Argentina, the original way to cook it is boiling about 2 L of milk and 1 Kg of sugar for 2-3 hours you must be starving the milk until is brown or with a similar color of the caramel , if you stop you will never obtained the "Dulce de Leche" Keep cooking, cheers from Chile
i just did 6 tins of it in a slow cooker and it turned out so thick and yummy but i cooked it for 10 hours and it was a little dark so next time i make it i will cook it for only 8 hours in the slow cooker on high....hope this helps make sure you put a few sheets of chux down or a piece of fabric in the bottom as the tins can go a little rusty, this just prevents them from marking your slow cooker, just make sure the water comes above the tin and keep a close eye on them.... by the way i also used the ring pull tins and had no exploding issues.....
Welcome to Todd's kitchen! Today,we are making potential pressure bomb,and we are cooking it on gas stove for safety reasons. Much cheaper than paying someone to light your place on fire so you can take insurance money and eat caramel in a can.
Looks delicious. My brother in law put a can in a pressure cooker on the stove and ducked off to the shop for a few minutes. On his way back home the roads were closed by protesters. It took him hours to get home. As you expect the whole issue erupted. The can and pressure cooker had erupted. Caramel was EVERYWHERE 😂😂😂
I wonder if you could make a living off of purchasing massive amounts of canned sweetened condensed milk in bulk, and doing this same process in a number of huge containers that could hold thousands of cans at one time. Then when the process is complete, you could sell this by the can, with the original can, just relabeled... If the original price of the condensed milk is $1.80 and the caramel afterward is $6.00, you'd be making some serious bank.
what you are talking about there is what we call toffee, when you cook the sugar to a certain stage where it is golden brown and then you pour it into a tray and it sets rock hard... that is toffee, we here in australia call the stuff that you say is Dulce de leche = caramel.... different countries call the same thing different names, but it can all be the same .....
YAY!!!! finally an easy recipe for caramel,,it'z taken me a long time to find a caramel recipe that doesn't invole boiling sugar and stuff (coz i alwaes burn it LOL) THANKS!!! :)
Unless you have an electric stove, either way not much different than cooking during the holidays with every burner on AND the oven. I'm willing to give a go.
Tried to do this before. My dad told me the same process. Didn't know that it's gonna take 3 hours though. Great info! Am a new subscriber and can't wait to try all recipes!
Todd's Kitchen The key difference between these two is that dulce de leche is made from condensed milk (or milk and sugar) whereas caramel is made from sugar and water. Both, are fairly easy to make. To make dulce de leche (the easy, foolproof way) you will need: 1 can of sweetened condensed milk water Place the can of sweetened condensed milk, unopened, in a pot. Add water to cover can halfway. Let boil on medium heat for about 3 hours, checking constantly and adding more water to the pot when needed. When done, remove can from pot and let cool. Open can when cool and enjoy! On the other hand, to make caramel you will need: 1 cup of sugar 3 tbsp of water Using a nonstick pan, melt the sugar and water over low heat. Use only a wooden spoon to stir. Once the mixture starts bubbling and turns golden, it’s done :)
Technically caramel is water and sugar but who wants Martha Stewart:s technicalities. I'm with you... both milk/sugar aka condensed milk or water/ sugar are caramel in my mind.
I live in South Texas and I have been making caramel by placing the cans in the shed outside in the summer time; it gets over 100F degree in there and I just leave eight or ten cans for the summer and then store them in our house for later use; also you don't have to worry about the cans exploding.
Riven Riven is right. Dulce de Leche = Heated up sweet milk. Caramel (technically) = Water + sugar heated until brown, then you can add cream to it to achieve the same consistency.
That is not caramel, is call Dulce de Leche (sweet of milk)! Invented in Latin America, but the Dulce de Leche here is made a diferent way. Usually Argentinians living abroad use your way to make it. We use it in cakes, Alfajores, Cookies, etc. www.wikihow.com/Make-Dulce-De-Leche
Fe en el Señor Jesucristo hasta la muerte! caramel its sugar carmelized this is not thesame thing does it taste similar? sure! is it similar very! but its not the same thats all I'm saying.
@@Bohimei the maximum temp of that can surrounded by water is 100, in a pressure cooker that waters boiling point is increased so is the can temperature.
there are two types .. this caramel todd made is used in the galaxy caramel chocolate and also in the ice-creams and the other one can be used for caramel apples and also for a syrup .. :D
Exactly, it's basically the same and "caramel" is a vague term. In Russia everyone makes caramel this way we keep the name simple, literally "boiled condensed milk."
OMG thank uuuuu!!!!!!!! I was trying to make a salted caramel macaron, but I wasn't able to find the caramel thing Well you've helped me a lot Thxxxxxxxx xoxo
CAUTION: Not a good idea cooking in the can while closed. That is an explosion waiting to happen whether covered in water or not. Just cook on low in a glass bowl or pot stirring occasionly. Same thing with no chance of death.
Im sorry to disagree but i have had 100's of people tell me they did it without one single issue as long as it stays underwater. I had feedback from one person who said the can exploded but they also said the water was only 3 quarters of the way up the can as well. I have stated as long as the cans stay under water you will have no issues.
Todd's Kitchen Yes but just because you empty all the bullets out of a gun it still isn't a smart idea to look down the barrel and pull the trigger. There is no point in endangering yourself when the task can be accomplished in a safe manner.
I loved doing this as a kid! Can will only explode if you let it boil dry, which won't happen if you top it up with boiling water from the kettle when it begins to go low!
crem brule' in a can!!! been doing this for as long as I can remember. only we open the can just a bit, then only have the water 3/4 the height of the can. you have to watch the water level that it doesn't simmer away, but is safer this way. the can cannot explode if it is already open to vent steam pressure.
Hi there! I'm from Spain and this is is called 'Dulce de Leche' almost like katie lancaster said. If you translate it to English it would be something like Milk Sweet. I really enjoy you videos. Regards!
Well it is caramel and yes thats what they may call it in a different country but here in Australia its called ready to go caramel and it also tastes exactly like caramel. There is no way around that :)
Todd, you rock, this is simply brilliant. My can is on the stove as we speak. Don't let the nay sayers tell you what is and isint. I love how language makes things completely different. British Caramel is what South America and Spain call dolche de leche, and in North America caramel is basically rock candy/ toffee or brittle. I guess a better way of saying it is that you are making a Milk Caramel sauce. Either way une rose is una rosa is a rose . I am super excited to try out this "life hack" so to speak! Thumbs up and a follow!
Gee it taste delicous i made a sweet wrapper and I put the caramel in there mmmmmMMM taste nice thx for helping as well todd couldn't of done it without you ;D
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this recipe is better watch?v=NuAz0PL0Iuc (spanish sorry)
Doing it in a pressure pan gives you the same results but wayyy faster :)
Jade Komrij how much faster? cuz I'm doing it right now! and it's been there for 2 and a half hour, and I want to make it more often, but I don't have the time, to wait 3 hours. thx :)
Michelle Jatta It will take 20 minutes to be like his. If you prefer yours a tad darker leave in for an extra 5 minutes. Make sure to cover the can by two fingers of water.
When making this please be very very careful how you cook this. A very good friend of mine was boiling two cans and as she was carrying the saucepan to the sink both tins exploded ...she got first to third degree burns on her face arms and upper chest, she had had a lid on the saucepan which probably saved her from worse burns. Always remember when making caramel this way you are dealing with boiling sugar that is under pressure in the cans.
I have several childhood memories of exploding cans from when my mother would make this, thankfully nothing serious ever happened but there were close calls. You need to let the cans completely cool in the pot after you turn off the stove before moving anything, that cannot be emphasized enough.
Yep. I feel thankful your friend is not that injured. Third degree burns tho that must be PAINFUL
Once my grandma expolded some cans. No harm done to anyone, but we had to make repairs in the kitchen
ebano lobo thank you!!!
@@heronumbertwo3171 actually you fell nothong from third degree burn, your nerve was extremly damage that you don't feel anything. No heat, no pain, nothing.
Todd, my family has been using this way to make caramel cakes for 50 plus years, thanks for showing. Absolutely delicious!
Wow it is amazing how people will find a reason to argue :P it is a recipe people use it or don't but stop fighting over it!
EXACTLY
@Autumn Sky no it's not
My can exploded over my face , luckily I left it to cool a little bit so it was warm , but it still hurts nonetheless
nothin to read here did u not think about the pressure?
Yes!!!!! Here in Argentina we call it dulce de leche!! It's a South American creation, and right here it's the equivalent of peanut butter in the US as a topping, sauce or simply a desert! We lived in the US for some time in the 90s and we used to do this exact thing with A LOT of cans of condensed milk and we would sell it later in a swap meet! Yanks really love it! The one in this video is not quite finish though. It supposed to look dark brown, much more than that. You need to boil it for at least 4 hours. It has to be really really dark brown and be really thick!
You can empty the can of condensed milk into a saucepan and heat over a low heat whilst stirring to achieve the same result, no need to waste all this time.
Add a couple of drops of vanilla essence for extra flavour but try without first.
My family have made caramel slice this way for the last 40 years.
Jack Ripper How long do you have to stir it for
@@kit_cosplays0.253 till u get the color u want i guess
How long does it take to make
Thank you so much for this Jack Ripper. I was afraid I would hurt myself while making this.
But cooking it in the can doesn't make gooey sticky mess on stuff that you have to wash up, so it's not just a simple method, it saves washing up. Anything that removes the need to wash pots, pans and implements gets my vote!
Thanks again Todd! 😁😋
Todd's Kitchen I never thought I'd see the day when someone else would know and share this secret. My grandma have known and made these since I was a kid. She kept it a family secret and she would sometimes give these away on Christmas and New Year. People loved this stuff. It is 100x much better and creamier than just caramel sauce. Thumbs Up for sharing. :D
Looks amazing. What a fantastic & clever idea. Thanks for the mention :D
Just made this the other day, I didn't time things exactly, and kept it a slow simmer for around 3 hours. Opened after setting on the counter for 4 hours and had no issues. (yes, I was impatient on tasting it!) It came out great. I think next time, I'm going to do it in the slow cooker for 10 hours (I'm in an all electric home and figure the energy savings is better than the time savings). I also used the cheap store brand and it turned out fantastic. Thank you Todd for your ability to explain things well and make everyone feel like there are things virtually anyone can do in the kitchen.
This is amazing, and so easy, why have i never come across this before, i carnt belive how easy this is. thank you so so much for sharing this, ive watched other people make this, but none of them knew this method. I'm just amazed, at the simplicity of it.
This is how you do it: 1st the can has to be the completely closed type, not this easy pop one.
1- Put the can inside a pressure cook
2- Fully cover the can with water + 1/3 of the can size with more water
3- Put the lid on the cooker and let it cook for 45 minutes in medium low temperature
4- Wait till it is completely coolled off before tempting to open it if you don't want it to explode on your face
5- Enjoy the best caramel ever
Again: The can HAS TO BE the completely closed type, NOT this easy pop one!
Isabela that’s what most recipes tell you to use to make caramel. So it’s okay In my book.
His way is easier...
EklipsedDarkness his way can get you burns
@@EklipsedDarkness yea if u want to get ur whole face burned then go ahed and listen to him
@@user-ky7xf7se8j just did it nothin happened
my friend thats is awesome but is Dulce de Leche. In Argentins we have THE best DdL.
Im gonna try this..actually here is also cheaper buy the condence milk ;)
This can also be done stove top by pouring can of condensed milk straight into pot stir and simmer....but you have to constantly stir and moderate heat....within 1/2 hour you will have caramel....and the best part is you can have it as dark or light as you like. Loving all your hints tips and recipes. Love the simplicity and use of standard low budget ingredients. I came across these videos yesterday and now hooked.
Sounds like the temp wasn't high enough, it needs to be on a light simmer. So you will see small bubbles coming up
We have been making this for over 50 years and its the best!!
Thank you for watching :)
I just made this by watching your video and is now in the fridge can't wait to see how it turned out in the morning. Thanks Todd your a legend
My friend, try using a pressured pot. Place the cans in covered in water than cover the pot. After the pots running at full pressure keep it like that for around 30 minutes, then turn the drive off. Wait for it to become safe to open and you have the same result. Stay Well!
drive -> stove
I did two tins yesterday, opened them today and am well happy now. Thanks for the videos :) going to make snickers cup cakes and use this in the buttercream. Thanks again
All the dumb comments here , It's just a freaking simple recipe to make things easier.some of you people must be bored.
Bklyn Tigresa dude. It causes severe burns. Yeah totally were “dumb” for be scared about being severely injured.
My family has been doing this for 40 years...makes perfect caramel which keeps in the pantry (unopened) for months. Never had any issues and 3 hours simmering is just enough...3 and a half to 4 hours gets a firmer darker end product...great for caramel tarts!
How long the shelf life if opened?
@@yanyan4661 a month in the fridge
Where have you been all my life? :O this is amazing
You can tell you have a heart of gold!! Have a great day! Thank you!
nnnaaawww!!!! Thats the nicest compliment i have had in a long time! Thank you Ashley :)
I can't wait to bother my mom for a can of sweetened condensed milk xD
How
Hey, Tod. Thank's for the recipe. It's actually Dulce de Leche, and here in Venezuela it's call: Arequipe. It's really tasty for... everything, but it is spectacular in what you call "merengue cookies", which is actually called Suspiros
What! So you're telling me that's how you male caramel ?? Soo cooolll :)
Todd, you are the best! Warm personality and humble spirit. Keep doing what you do Todd.
how much did you spend on gas cooking it for three hours?
20 minutes in the can, not 3 hrs.
Louise Hall 20 minutes what are you talking bout?
Don't open the can, cover it with water and turn on the heat for 20 minutes, let it cool and it is great! Give it a try.
You have to cook it for 3 hours
No, try it. Three hrs is over kill.
The real name is Arequipe, other call it dulce de leche, this is an easy quick way to enjoy it, also is a very traditional Colombian sweet made by our granny's at home, requires a lot of patience and time. Thank you Todd
how long is the shelf life if left sealed? I would like to make some as gifts...
+Kristie weaver - I would guess the shelf life of the condensed milk it originally was. My can expired sometime in 2017.
I love this, they sell this stuff already cooked in the Hispanic foods section of my grocery store as Dulce de Leche, but cooking it yourself gets ya the same thing!
I wonder how long an unopened can would last. Could you store it for months, in the fridge or cupboard shelf.
yeah it will easily last a few months in the cupboard. I have used mine months after.
Todd's Kitchen *mine LOL
+Todd's Kitchen I was wondering though, how long will it last in the fridge after it's opened?
+Melanie Schielder lol not long with children lol
+Melanie Schielder Once you have opened it it won't last very long. Every time you go to the fridge you will eat a spoonful.
OMG you are what what is was looking for ages
showing what we cant buy at the shops
im 17 and i cook sometimes (my pizza is better than my mom's) the point is that you must think out of the box but sometimes you just want to cook something and you cant find the ingredients
Thank you
Just wanna say this IS NOT Caramel, is called "Dulce de Leche" a typical recipe from Argentina, the original way to cook it is boiling about 2 L of milk and 1 Kg of sugar for 2-3 hours you must be starving the milk until is brown or with a similar color of the caramel , if you stop you will never obtained the "Dulce de Leche"
Keep cooking, cheers from Chile
i just did 6 tins of it in a slow cooker and it turned out so thick and yummy but i cooked it for 10 hours and it was a little dark so next time i make it i will cook it for only 8 hours in the slow cooker on high....hope this helps
make sure you put a few sheets of chux down or a piece of fabric in the bottom as the tins can go a little rusty, this just prevents them from marking your slow cooker, just make sure the water comes above the tin and keep a close eye on them.... by the way i also used the ring pull tins and had no exploding issues.....
Welcome to Todd's kitchen!
Today,we are making potential pressure bomb,and we are cooking it on gas stove for safety reasons.
Much cheaper than paying someone to light your place on fire so you can take insurance money and eat caramel in a can.
Looks delicious.
My brother in law put a can in a pressure cooker on the stove and ducked off to the shop for a few minutes. On his way back home the roads were closed by protesters. It took him hours to get home. As you expect the whole issue erupted. The can and pressure cooker had erupted. Caramel was EVERYWHERE 😂😂😂
YOU ARE A KITCHEN GOD!
LOL
Maybe i should start up my own tax free religion now :P
I have never subscribed to any cooking channel. You will be my first. Short, great videos! Thank You :)
I wonder if you could make a living off of purchasing massive amounts of canned sweetened condensed milk in bulk, and doing this same process in a number of huge containers that could hold thousands of cans at one time. Then when the process is complete, you could sell this by the can, with the original can, just relabeled... If the original price of the condensed milk is $1.80 and the caramel afterward is $6.00, you'd be making some serious bank.
+Reiley U You should play Adventure Capitalist! Awesome observation!
+Reiley U they have canned caramel already :p But it might not be as good as this one, haven't tried
The Slippery Coq depends on how many cans you do at a time
In Brazil this is known to be the home made Doce de Leite and we cook it in a pressure cooker, just to make the cooking process quicker. :)
To make a caramel you need only one ingredient - sugar. To be honest, this is Dulce de leche, not caramel. But anyway thanks for the recipe. :)
what you are talking about there is what we call toffee, when you cook the sugar to a certain stage where it is golden brown and then you pour it into a tray and it sets rock hard... that is toffee, we here in australia call the stuff that you say is Dulce de leche = caramel....
different countries call the same thing different names, but it can all be the same .....
charmaine perkins Nope...Dulce de Leche is totally another dish...
that's Dulce de Leche, caramel is sugar and condensed milk with butter and salt...
charmaine perkins
he already mentioned that please learn to listen or read as it is stated in both formats.
You need cream and sugar to make caramel like this. Just sugar makes a semi clear hard candy-like substance.
Wow, your recipes REALLY are simple and easy!!
Caramel is boiled condensed milk? Really?
Glanceboy 1. Я не *"цензура"*
2. Я не умничаю, я спросил.
а хуле тебе не понятно. Обычная карамель = сахар+ сливочное масло. В данном случае - сахар+молоко. Т.е. то же самое но в других пропорциях.
Glanceboy Спасибо.
DerpyTrollGamer would be more polite to write in english ,so all can read it, For writing in your Language you should use PN
DerpyTrollGamer Твой комментарий на столько бессмысленный, что google решил не сообщать о нем.
He music at the starts makes me soooooo happy😂🎺
todd you said simmer we did it and it failed did you mean just boil? we are boiling our second try right now.
pokesoul321 I simmered 3 hours and didn't work either
YAY!!!! finally an easy recipe for caramel,,it'z taken me a long time to find a caramel recipe that doesn't invole boiling sugar and stuff (coz i alwaes burn it LOL) THANKS!!! :)
Holy fuck that's awesome
+Kippy Kip .....mom used to do this all the time
yes i think so. But can not guarantee as i have not done it that way myself.
69cent can of sweetend condenced milk.
3 hours of boiling.
200 dollars in gas bill. Yeah great friggin deal
John O'Brien calculated it, less then 50 eurocent gas
If that's the case for you, I suggest getting a new gas company. Shouldn't breach a few bucks to use your stove stop for a couple hours.
Unless you have an electric stove, either way not much different than cooking during the holidays with every burner on AND the oven.
I'm willing to give a go.
John O'Brien Where do you live? If gas cost you that much you’re getting ripped off
Tried to do this before. My dad told me the same process. Didn't know that it's gonna take 3 hours though. Great info! Am a new subscriber and can't wait to try all recipes!
I like the consistency but this is not Caramel! Is Dulce de Leche :)
So if a recipe calls for caramel don't replace it with this!
Dulce de Leche "IS" caramel *facepalm* :)
Todd's Kitchen The key difference between these two is that dulce de leche is made from condensed milk (or milk and sugar) whereas caramel is made from sugar and water. Both, are fairly easy to make.
To make dulce de leche (the easy, foolproof way) you will need:
1 can of sweetened condensed milk water
Place the can of sweetened condensed milk, unopened, in a pot. Add water to cover can halfway. Let boil on medium heat for about 3 hours, checking constantly and adding more water to the pot when needed.
When done, remove can from pot and let cool. Open can when cool and enjoy!
On the other hand, to make caramel you will need:
1 cup of sugar 3 tbsp of water
Using a nonstick pan, melt the sugar and water over low heat. Use only a wooden spoon to stir. Once the mixture starts bubbling and turns golden, it’s done
:)
Todd's Kitchen Hope It helps!! So don't get confused :)
Todd's Kitchen Sorry Todd, I have to disagree too. This is not technically caramel, it's dulce de leche. Young mi Park is correct.
Technically caramel is water and sugar but who wants Martha Stewart:s technicalities. I'm with you... both milk/sugar aka condensed milk or water/ sugar are caramel in my mind.
I live in South Texas and I have been making caramel by placing the cans in the shed outside in the summer time; it gets over 100F degree in there and I just leave eight or ten cans for the summer and then store them in our house for later use; also you don't have to worry about the cans exploding.
it could what? explode?
yes it can if the water level drops below the top of the tin....keep the water level above the tin and you shouldnt have any problems
I just watched several of these wonderful videos. I am so happy to have found these great ideas and can't wait to try them out!
The original name of this recipe from Argentina is "Dulce de Leche"
no the original name is Caramel. You are refuting to the name on a can.
Sorry, but i don´t . Anyway a very nice video man i love your channel !
Riven Riven is right. Dulce de Leche = Heated up sweet milk. Caramel (technically) = Water + sugar heated until brown, then you can add cream to it to achieve the same consistency.
He is such a great cook
That is not caramel, is call Dulce de Leche (sweet of milk)!
Invented in Latin America, but the Dulce de Leche here is made a diferent way. Usually Argentinians living abroad use your way to make it.
We use it in cakes, Alfajores, Cookies, etc.
www.wikihow.com/Make-Dulce-De-Leche
he already mentioned that please learn to listen or read as it is stated in both formats.
You're a GENIUS! Thank you so much, cooking god.
I think i could do this in my pressure cooker. Gonna try.
Yes! 30 minutes on pressure. 40 minutes to make a more dense dulce de leche
yes, you can use pressure cooker and it takes 30 minutes only
Yep yep today is Christmas eve im doing this in my pressure cooker. 30 minutes hell yeah
🌺🌺🌺aloha🌺🌺🌺
Your channel is the best your the cooking pro nobody else I'm your fan #1
My mum did this when she was a kid and it exploded in their kitchen
+Braidan Miners Hahaha I can imagine the scene
I tried this last week and it worked great. Thanks!
this is dulce de leche otherwise known as manjar this is not caramel.
read the description
yes but caramel doesn't normally have milk in it.
c4arla yes it does
Fe en el Señor Jesucristo hasta la muerte! caramel its sugar carmelized this is not thesame thing does it taste similar? sure! is it similar very! but its not the same thats all I'm saying.
c4arla who caresss..! as long as it taste's good, thats the only thing i care about!
I to love caramel I just simply cannot wait to try your method!
Russians are born with this knowledge ^^
Genetic Memory from thousands of years of Soviet Ingenuity!
это разве не вареная сгущенка?
DennisMK hes not russian
Aaliyah Vawda That's not what I meant...
what do u mean?
Love it. This how we make dulce de leche here in Texas.
3 hrs is too long. Is there a short cut?
+Jai Galloway if you use a pressure cooker it reduces the time to about 30-45 min.
This is essentially a pressure cooker since the lid is not open.
@@Bohimei the maximum temp of that can surrounded by water is 100, in a pressure cooker that waters boiling point is increased so is the can temperature.
Holy! I didn't think when I clicked on this video it was Todd's Kitchen! Threadbanger fans will understand!!
thats no caramel, caramel is burned suggar
And what do you think sweetened conduced milk is?
It looks like caramel, it tastes exactly like caramel. Shock horror, it must be caramel...
no its not, its more like milk pomade, and why do u think it tastes the same, those are two diferent things
PROfesorsAZ Well yes it is. Why don't you make it, taste it and taste the exact taste of caramel. There is more then one way to make caramel.
i have tasted them both, i can see the diference, but then agen the products can differ too, in two diferent places
there are two types .. this caramel todd made is used in the galaxy caramel chocolate and also in the ice-creams and the other one can be used for caramel apples and also for a syrup .. :D
Yes thank you! This is what my mom always did and it tastes amazing
i swear dulche de leche is translated to caramel though, so why tf and people so uptight
Exactly, it's basically the same and "caramel" is a vague term. In Russia everyone makes caramel this way we keep the name simple, literally "boiled condensed milk."
At least you capitalized White America. Your parent raised you well.
OMG thank uuuuu!!!!!!!!
I was trying to make a salted caramel macaron, but I wasn't able to find the caramel thing
Well you've helped me a lot Thxxxxxxxx
xoxo
CAUTION: Not a good idea cooking in the can while closed. That is an explosion waiting to happen whether covered in water or not. Just cook on low in a glass bowl or pot stirring occasionly. Same thing with no chance of death.
Im sorry to disagree but i have had 100's of people tell me they did it without one single issue as long as it stays underwater. I had feedback from one person who said the can exploded but they also said the water was only 3 quarters of the way up the can as well. I have stated as long as the cans stay under water you will have no issues.
Todd's Kitchen Yes but just because you empty all the bullets out of a gun it still isn't a smart idea to look down the barrel and pull the trigger. There is no point in endangering yourself when the task can be accomplished in a safe manner.
SlyDz420, I am 69 years old and when I was a little girl my Mom made this treat for us and not one can ever exploded.
SlyDz420 Guns and cans are two highly different things. Don't even think about comparing them.
dumbass XD
Love your cooking. Will try this weekend.
Delicious . Love it
I blew my god damn microwave up because of this shit
Looks like we're on the same page then🤔😩
U have to freaking boil it and have u thought of you are not supposed to put metal in the microwave
I tried still blew up my microwave
+StateOfDecayRF tough titty
Why would anybody put metal in a microwave????
I loved doing this as a kid! Can will only explode if you let it boil dry, which won't happen if you top it up with boiling water from the kettle when it begins to go low!
cant believe! Is it that simple. gonna try right way!
I have been looking how to do this forever! Thanks todd
this is some crazy magic im blown away
mom always did this it always tastes great
crem brule' in a can!!! been doing this for as long as I can remember. only we open the can just a bit, then only have the water 3/4 the height of the can. you have to watch the water level that it doesn't simmer away, but is safer this way. the can cannot explode if it is already open to vent steam pressure.
This recipe seems like a miracle!
Thanks for your help. I'm making a Banofee Pie for the first time and i wanted a second opinion on how to make dulce de leche. Great video.
Hi there! I'm from Spain and this is is called 'Dulce de Leche' almost like katie lancaster said. If you translate it to English it would be something like Milk Sweet. I really enjoy you videos. Regards!
Woooow wonderful. God bless you and your family!! Thank you so much for sharing with us!!!😋
Well it is caramel and yes thats what they may call it in a different country but here in Australia its called ready to go caramel and it also tastes exactly like caramel. There is no way around that :)
Todd, you rock, this is simply brilliant. My can is on the stove as we speak. Don't let the nay sayers tell you what is and isint. I love how language makes things completely different. British Caramel is what South America and Spain call dolche de leche, and in North America caramel is basically rock candy/ toffee or brittle. I guess a better way of saying it is that you are making a Milk Caramel sauce. Either way une rose is una rosa is a rose . I am super excited to try out this "life hack" so to speak! Thumbs up and a follow!
hehehe thanks :)
This is a great idea. I will try it. Thanks!
When you opened the can, it looked so delicious.
You're welcome Tracy :)
Yay, it works!!! It tastes great! Thanks for sharing! Is it supposed to be refrigerated?
Hey Todd yesterday I tried it an worked i was so happy
I never knew sweetened, condensed milk did this. 3 hrs? Good winter or rainy day project!
Not sure yet, i need to come up with a way to do it :)
i want to try that it looks delicious
It is :)
I love watching all your videos!
Gee it taste delicous i made a sweet wrapper and I put the caramel in there mmmmmMMM taste nice thx for helping as well todd couldn't of done it without you ;D