how do you make caramel from evaporated milk?

Answer 1

DO NOT BOIL THE CAN IN WATER. You risk having the can explode and sugar burns will literally melt your skin off.

You empty the can of sweetened condensed milk into a tempered (heat resistant) glass bowl. Place the glass bowl in a baking pan and add water to the pan. Cover the bowl and pan with foil. Bake at 350 degrees for 1 1/2-2 hours or until caramel colored. I let it cool and then whip it smooth with a bit of heavy cream. It's very simple and easy and great instead of frosting. Use 2 cans if you are frosting a double layer cake.

Answer 2

What you should be using is sweetened condensed milk and then you would be making something like Dulce de leche (and you put it in simmering water for about 3 hours..and you DO NOT open the can!). It is very good. If you want to make caramel this is how you do it:
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

Answer 3

Here you go:

Homemade Caramel

List of Ingredients

2 cups light corn syrup
1/2 cup water
2 cups sugar
pinch baking soda
1/2 cup butter
12 ounces evaporated milk

Recipe

In heavy 4 quart saucepan, combine corn syrup, water and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture
comes to a boil. Add soda and stir well. If sugar crystals form, wash down sides with a wet pastry brush.

Clip on candy thermometer. Add butter and stir until thoroughly incorporated. Stirring constantly and without allowing mixture to stop boiling, slowly add milk. Continue to cook over medium heat, stirring
constantly to keep mixture from scorching. When temperature reaches 242° or firm ball stage, remove from heat and allow caramel to cool to 200°.

This caramel is great for making caramel clusters also. Spoon caramel over a thick layer of pecans that have been placed on baking sheet. When caramel
has set lift off clusters. Repeat until caramel and pecans are used up.

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Answer 4

keep the can in slow boiling water (punch a hole in it first)
for about a day