One of my favorite desserts, is anything glazed in caramel!!
There is a simple, yet utterly delicious way to create caramel with little to no effort. I guess this can be considered a hack, but to me it was just the norm growing up as a Belizean girl. Part of my Belizean tradition is baking cakes from scratch during the holidays. Just a simple yellow cake, which in itself would be enough, based on how flavorful and yummy it is. However, after the scratch made lemon fervent cake is completed, it’s glazed with homemade caramel!!
I would be lying if I said, I was able to make the actually cake (it’s quite cumbersome, so that task is left to the older more experienced bakers in our family), but while I am working on that, I have perfected the caramel part. Not that it’s that complicated. If you can boil water, you can make this caramel recipe.
First grab a can of your favorite brand’s condense milk. Remove the paper wrap from around the can, and leave just the exposed metal can.
Pull out one of your favorite larger sauce pans and put the can directly in the middle of it. Fill the pan with water covering the can. Place on medium heat for 4-5 hours, replenishing the water as it boils out.
Tip: Try not to wait too long to replenish the water as it boils out. The reason being that you don’t want the milk to caramelized unevenly.
After 4 or 5 hours turn the stove off, and remove the can from the pot. Let it sit for about 2 hours to completely cool down.
Now grab a can opener, and what will be revealed should be liquid gold.