Homemade Kajmak: Polish Milk Caramel Cream

Ingredients

• 1 can (354–450 g)sweetened condensed milk, regular (not fat-free)

Instructions

1. 1

   Place the can

   Put the closed can of sweetened condensed milk in a tall, narrow cooking pot.

2. 2

   Cover with water

   Pour in enough water to cover the can completely.

3. 3

   Boil gently

   Cover the pot with a lid and boil for 2 hours. Keep the can immersed in water throughout, topping up the water if needed; stay nearby and do not leave the pot unattended.

4. 4

   Cool completely

   Carefully lift the can out of the pot and leave it to cool completely before opening.

5. 5

   Use or store

   Once cool, use the kajmak in cakes and desserts, or refrigerate it overnight. For longer storage, transfer it to a freezer-safe container and freeze.

What is kajmak?

Kajmak is a caramel-like cream used in Polish baking and desserts. This simple version is made by slowly heating sweetened condensed milk until it turns thick and golden.

The method relies on just one ingredient, so it is easy to prepare ahead for cakes, pies and other sweet treats.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 9g protein, 12g carbs, 5g fat.

The supplied per-serving figures list 12 g of carbohydrate, 5 g of fat and 9 g of protein; the sweetened condensed milk provides these macros. Pair a portion with fresh fruit or serve it as part of a dessert alongside a less-sweet component.

The one key ingredient

Sweetened condensed milk: Use regular, full-fat condensed milk, not evaporated milk or a fat-free version. The recipe’s stated can size is 354–450 g.

Keep the can submerged

Water level: The can needs to remain covered for the full 2-hour boil. Check the pot periodically and carefully add more water if the level drops.

Stay close: Keep the pot attended throughout cooking. Do not let it boil dry, and let the can cool completely before opening.

Look for a smooth result

Cooling: The can is extremely hot after cooking, so leave it undisturbed until fully cool. Opening it while hot can release hot caramel.

Texture: Once cooled, the caramel cream is ready to use in desserts. Stir it before spreading or filling if it needs smoothing.

Plan the cooking time

Boiling: Set aside 2 hours for the can to cook, plus time for it to cool completely. The cooling period is not included in the stated cooking step.

Make ahead: Chill the cooled can overnight if you want the kajmak ready for baking the next day.

Ways to serve kajmak

Cakes and pies: Spread it between cake layers or use it as a pie filling, following the dessert recipe’s directions.

Dessert topping: Spoon it over a simple pudding or serve a small amount alongside fruit for a sweet finish.

Recipe notes & tips

• Choose a pot tall enough to keep the can fully covered with water.
• Keep an eye on the water level during the 2-hour boil and top it up as needed.
• Do not leave the pot unattended while the can is heating.
• Wait until the can is completely cool before opening it.
• Transfer the kajmak to a clean container if you plan to freeze it.

Variations

• Cake filling: Spread the cooled kajmak between cake layers.
• Pie filling: Use it in a pie that calls for caramel cream.
• Dessert topping: Spoon a little over a simple pudding.
• Fruit pairing: Serve a small amount alongside sliced fruit.
• Layered dessert: Add it as one layer in a chilled dessert.

Common mistakes to avoid

• Using evaporated milk: Choose sweetened condensed milk for the intended thick, sweet result.
• Letting the can emerge: Keep it fully covered with water throughout cooking and top up the pot when needed.
• Leaving the pot unattended: Stay nearby for the full boil and do not let the water boil away.
• Opening it while hot: Let the can cool completely before opening to avoid hot caramel escaping.
• Using a short pot: Choose a tall, narrow pot that can hold enough water to cover the can.

How to store

After the can has cooled completely, refrigerate it overnight or transfer the kajmak to a freezer-safe container for longer storage. Thaw frozen kajmak in the refrigerator before using.

Frequently asked questions