How to Turn Sweetened Condensed Milk into Caramel!

I'm sure this trend is well-known by now, as I have seen it on Pinterest a time or two. However, I have been reluctant to try it due to the fact that "set it and forget it" type recipes have never been my style. To me, cooking is about the journey AND the destination. I love eating- I love it so much that it inspired me to cook and bake. I have grown to love spending an extra hour or two a day cooking in the kitchen. I enjoy staying up late at night the day before a holiday to prepare appetizers, desserts, and home cooked meals. For a while I simply didn't understand why someone would want to REDUCE the amount of time spent  in the kitchen, because cooking was and is a hobby of mine...

   However, life happens! We, as human beings, are busy! As a commuting college student, I completely understand that not everybody has the luxury to take their time and enjoy cooking and baking. Sometimes in life, we must take shortcuts. I have come to the conclusion that we can learn some extraordinary tricks when we take shortcuts. Here's some evidence to back up my theory. 

THE EASIEST CARAMEL RECIPE EVER:

1) Peel the label off of a can of sweetened condensed milk (So the paper doesn't come off and make a mess). You can boil up to 4 cans at a time if you would like.

2) Put can in a large pot. 

3) Fill pot up with water- making sure water level is well above the height of the can. 

4)Simmer for 3 hours. DO NOT LET WATER LEVEL SINK BELOW THE CAN. REFILL WITH WATER AS NEEDED. 

5) Take pot off heat and let water and can cool completely before handling. 

In all reality- Take the label off the can and boil it in a big pot of water for 3 hours. Don't let water boil low enough that the can sticks out of the water.  

Then you will have this: 

Although families have been making this caramel for generations, there is a slight risk of having your can(s) explode. I'd like to make the case, however, that people have had their cans explode because they don't follow directions. If you don't puncture the can and if you top off the water periodically to make sure the can is never exposed to air, there is no reason for your can to explode. I have done quite a bit of research before I posted this on my blog because I didn't want to share a recipe that isn't safe. After doing some research I have found that the (very slight) chance of the can exploding is usually the result of people who puncture their cans and don't fully submerge them in the water. So shame on them for not following directions!

By the way- Why does sweetened condensed milk turn into caramel when cooked? Because to make caramel you cook sugar on the stove and whisk in cream when the sugar melts and becomes a caramel color. 

Caramel=melted sugar + dairy

Sweetened condensed milk= Sugar+dairy

This recipe makes a thick (scrumptious) caramel. If you'd like your caramel to be looser, you can always scoop the caramel out of the can and simmer on medium-low heat, whisk a little cream into the mixture until you get desired consistency, and let cool!