We know that soft caramel candy is an American invention—we just don’t know exactly when it was invented. About 1650, Americans were boiling water and sugar in deep kettles in their fireplaces to make hard candies. Someone, at some point, added butter and milk to the pot and invented the caramel. By the mid-1800s, there were nearly 400 American candy manufacturers producing hard candies as well as caramels. Milton Hershey’s first business was the Lancaster Caramel Company. He learned to make chocolate when seeking a coating for his caramels. To Caramelize sweetened condensed milk: Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth. Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth. Microwave Method: Pour 1 can condensed milk into 2 quart glass bowl. Cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth. NEVER HEAT UNOPENED CAN! ~ Chef ~
