This Slow Cooker Sweetened Condensed Milk Caramel is nothing short of versatile. Drizzle it over a warm brownie, use it as a topping for your morning pancakes, layer it in your trifles, or swirl it into your cheesecakes. It’s the perfect companion for sliced apples, a decadent dip for pretzels, and a must-have addition to any ice cream sundae. Honestly, your imagination is the limit here!
Ingredients :
- 1 (14-ounce) can of sweetened condensed milk
Directions :
- Remove the label from the can of sweetened condensed milk, leaving the can unopened. Make sure there are no paper remnants clinging to the can; you don’t want anything floating around in your slow cooker.
- Place the can on its side in the bottom of the slow cooker. You can fit a few cans in most slow cookers if you plan on making a larger batch.
- Fill the slow cooker with water, ensuring that the cans are fully submerged by at least 2 inches of water to prevent the risk of can explosion due to pressure build-up.
- Set your slow cooker to ‘Low’ and let it simmer gently for 8 hours. Pull out the can with tongs carefully – it will be incredibly hot.
- Allow the can to cool completely at room temperature before opening it. This is when the magic happens: as it cools, the caramel will thicken to that perfect, spoonable consistency.
- Once cooled, open the can to unveil a golden treasure: your homemade caramel, ready to luxuriate any dessert (or spoon) it encounters.
Variations & Tips :
- To make a lighter caramel, cook the can for a shorter time period, say 6 hours.
- Remember, never open the can while it’s still hot, as the contents can be quite dangerous and cause burns if they erupt out of the can.
- If you’d like to make a batch of caramel ahead of time, simply cook several cans at once and store them (unopened) in the pantry—they’ll keep just fine.
- For those who want to spice things up, consider stirring in a pinch of sea salt after the caramel has cooled or add a half teaspoon of vanilla extract for a vanilla-caramel fusion.
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