Originally Posted by purrfectlydevine
Piccolina, how do you do that? Can you use the fat free or low fat sweetened condensed milk?
It's really simple, all I do is empty the contents of 2 cans of milk into a non-stick saucepan (small to medium sized pan), or a pot with a thick bottom (that won't easily scorch sugar) and set it over low heat (gas mark 2 for those with gas stoves) and stir! I keep stirring until it begins to take on a light golden brown colour (occasionally depending on the pot you might need to raise the heat a little). This take anywhere from about 15-25 minutes. You don't need to stir it every second, but it does need a lot of stirring (or at least I stir a lot for fear of it burning)
As it begin to reach a golden brown colour I add in a little butter (say 1/2 tbsp) and keep stirring. It thickens up relatively quickly as the colour changes and soon you'll have a fairly thick caramel spread. Lol, if you were to stick with it loner perhaps you could even end up with fudge. Once cooked it'll keep covered in the fridge for at least a week (reheat gently on the stove on low for a minute or two, until just warmed through).
Truthfully I've never tried it with reduced fat condensed milk, so I can't tell you firsthand how it would turn out.
I've not tried it myself, but I've also heard many times that you can make caramel sauce with condensed milk by leaving it sealed up in its can and heating the whole tin: Caramel sauce