Bananas with Homemade Caramel Sauce
Inns and Recipes
"Bananas with Homemade Caramel Sauce"
Recipe from "Cranberry Manor Bed and Breakfast"
Important Disclaimer it can be very dangerous boiling closed cans of sweetened condensed milk. Pressure can build and there is a possibility of the can exploding. So proceed at your own risk. I make sure the cans are not dented when I buy them. I have also used the pop top cans without any issues yet. You must keep at least 6 inches of water above the cans at all times when boiling so keep adding warm water throughout the 3 hours of cook time. I also use an old pot as we have hard water and the pot can discolor after boiling cans for several hours.
Prep Time: 5 Minutes
Cook Time: 4 Hours – Note You will need to dedicate 3 hours to this process as you will need to continue to add water to the boiling pot.
You can choose to cook as many cans you want that fit evenly in the bottom of a large pot and still allow at least 6 inches of water over the top of the cans. I usually make 8 – 9 cans and use a very large canning pot.
So this is our recipe for the Caramel Sauce we serve over sliced bananas you could serve over sliced apples or ice cream.
8 – 9 Cans of 14 Ounce Sweetened Condensed Milk
¼ Cup Hazelnut liquor
Remove labels from all the cans and place the unopened cans into your large pot. Fill pot with hot tap water to a level of 6 inches above the “top” of the cans.
Place pot with cans and water on burner on high heat to boil water. Once water starts to bubble set timer for 3 hours.
VERY IMPORTANT – Keep adding warm tap water to the pot. Keep the water level at least 6 inches above the top of the cans at all times. The water temporarily stops boiling each time you add water which is fine.
At the end of the 3 hours, turn the heat off, and then carefully remove the cans from the hot water using tongs. I support the underside of the can with a metal spatula as I remove them with the tongs so they don’t drop back down into the water. Place the cans on paper towels on the counter. Once the cans are cooled, store the cans in the cupboard until you are ready to use them.
In a glass microwaveable dish add the contents of one can of caramel sauce. Warm the caramel sauce for about 2 minutes in the microwave. Stir the caramel sauce until it is smooth. Next add in the ¼ cup of hazelnut liquor. Stir until mixed thoroughly. Heat the sauce some more in the microwave for about 2 more minutes. Don’t overheat to boiling or the caramel sauce will burn and crystalize and become crunchy. You don’t want that.
We serve warmed caramel sauce over sliced bananas.
You can tell whom the past guests are when we begin to serve this dish. They get a smile on their faces and sometimes they wiggle in their seats just a bit in anticipation as they say “I was hoping this was on the menu”.