OP would have to verify, but I'm thinking NOT "sweetened/comdemsed", since significant amount of sugar(s) added... but DON'T take my word on that. BUT I've made a pretty tasty caramel sauce from sweetened condensed... actually dulche de leche. UNopened can (remove paper wrapper) in pot deep enough to cover by an inch or so. Bring up to simmer and let go for... 1 hour will give you something about the color of posted picture... 2 hours darker and thicker. DO not attempt to open can till COOL. Makes for a nice cheese cake... layer on crust before base goes in, swirled thru base before baking or drizzled over finished/chilled cheese cake. A spoonful in your coffee is a nice change from sugar. It's addictive!

Thanks! I thought it was fine but it's good to hear other opinions. I quadrupled the caramel batch for pies for later this week so it would have been really sad to throw it out! Here's the recipe if anyone is interested. I made one of the pies last night and it's really good. I found it on Annie's Eats but it's a Dorie Greenspan recipe. Caramel Spiked Pumpkin Pie - Annie's Eats Yield: 1 9-inch pie INGREDIENTS 1 (9-inch) partially baked pie crust* 1 cup sugar, divided 3/4 cup heavy cream, warmed 1 tbsp. dark rum (optional) 2 tbsp. butter, cut into 4 pieces 1 cup pumpkin puree 1 1/4 tsp. ground cinnamon 3/4 tsp. ground ginger Pinch of freshly grated nutmeg Pinch of ground cloves 2 tsp. vanilla extract 2 large eggs DIRECTIONS Preheat the oven to 350àF. In a medium saucepan, spread 1/2 cup of the sugar out in an even layer over medium-high heat. Once the sugar begins to melt and change color, gently mix together so that the sugar is evenly melted. Continue to cook, stirring occasionally, until the sugar has turned a deep amber color (keep a careful eye on it to be sure it doesnâÂÂt burn). Once it has reached the desired color, remove the pan from the heat. Add in the cream in a slow steady stream down the inside edge of the saucepan, stirring or whisking constantly to incorporate evenly. (If any lumps remain, return the pan to the burner over medium heat and cook just until melted.) Continue mixing in the cream in this manner until it has been completely incorporated. Stir in the butter and the rum and mix just until smooth. Set aside the caramel and let cool for at least 15 minutes. In a bowl, combine the pumpkin puree, remaining 1/2 cup of sugar, cinnamon, ginger, nutmeg, cloves and vanilla. Whisk to blend. Whisk in the eggs one at a time. Blend in the caramel. Pour the filling into the partially baked crust. Place the pie plate on a baking sheet and transfer to the preheated oven. Bake 45-50 minutes, or until the center is just set and the edges are puffed. Transfer to a wire rack to let cool at least 30 minutes. Serve with freshly whipped cream and caramel sauce as desired. *To blind-bake a pie crust, preheat the oven to 400àF. Roll pie dough out on a lightly floured surface to a 12-inch disc. Place it in a 9-inch pie plate, trimming away the excess and creating decorative edges as desired. Prick the bottom and sides of the crust with the tines of a fork. Line the crust with a piece of aluminum foil or parchment paper and fill with baking beads. (If you donâÂÂt have baking beads, dried beans or rice also work.) Bake 25 minutes. Remove the baking beads and foil and bake about 5-10 minutes more, until light golden. Transfer to a wire rack and let cool. Here is a link that might be useful: Caramel Spiked Pumpkin Pie

Use a candy thermometer and watch the temperature carefully. When I make caramel for candy filling, I cook it to 244°, but for firm candy, it should be 248° - I'm not sure what the temp for sauce would be, but it would be less than 244°. Have a large bowl of water ready to set the pan in when you are ready to stop the cooking - otherwise the temperature will continue to rise even off heat, due to residual heat from the pan. I cook it on medium heat. Lars

Would depend on the specific recipe I suppose but for all practical purpose - no it can't be canned. Most recipes for it contain lots of butter and dairy fat (cream). Neither are usually allowed in canning since it insulates the bacteria and prevents the heat from killing it. Then there is the density issue. It is usually so thick that it would take a fair amount of time for safe heat penetration. Lastly, the pH. It is entirely made from very alkaline ingredients with no added acid. That alone means it could not be home canned except in a pressure canner. Dave