Crock Pot Caramel in a Can

The first time I heard of this was like 20 years ago from my husband. He and a friend used to put cans of condensed milk in a pressure cooker to make caramel. Nothing about that sounded like a good idea (except the caramel part). I am terrified of pressure cookers and nothing, not even caramel, could entice me to try doing it.

More recently I saw tons of recipes on Pinterest using a crock pot instead. But I had doubts that it would really work like they said.

Then my friend, Kate, brought an unmarked can of golden caramel-y goodness to my house that came from her crock pot! I was too preoccupied with making 160 pounds of sausage to try it, but everyone raved about it.

So, I gave it a try…

IT IS AMAZING! SIMPLE, FAST, EASY, DELICIOUS! Not to mention that it looks gorgeous!

If you love caramel, you simply must try it!

I would suggest, starting it before going to bed, taking it out to cool in the morning, and then it will be ready for dessert after dinner.

Here’s all you do:

Peel the label off of a can of sweetened condensed milk.

Place wax or parchment paper in the bottom of crock pot.

Place unopened can on paper in crock pot.

Pour water into crock pot until the can is covered by at least 1/2”.

Cover and cook on high for about 8-10 hours. (Mine took about 8 1/2 and was perfect).

This is the hard part! Remove can from crock pot using tongs (it is very hot) and let cool on the counter until it is room temperature. This will take several hours. This step is also important to have a smooth creamy finished product.

Once it has cooled, you can store it on the shelf (unopened) for a very long time (or so I’ve read).

You can also open it and eat it right away…

 

Any leftovers should be kept in the fridge for up to 2 weeks. (If it lasts that long…)

Enjoy over ice cream, on apple pie or crisp, or as a dip with sliced fruit.

Butterscotch Chip Cake

Super fast and easy cake to make for dessert or company! I used pecans, but I think walnuts would work, too. It is moist and sweet and stays fresh for days.

1 yellow cake mix

1 small box butterscotch pudding mix (instant)

3 eggs

1/2 cup oil

1 1/3 cups water

Mix on medium speed for 2 minutes, scrape sides of bowl occasionally.

Pour batter into a greased 9x13 cake pan.

Sprinkle with 1 cup butterscotch chips and 1 cup chopped nuts.

Bake at 350 for 35 minutes.

Let cool on wire rack.

Ooey Gooey Chocolate Cake

This was the strangest recipe and I wasn’t sure if it would even work. But it did work. And it is super tasty! We ate it at room temperature. Next time we’re eating hot with ice cream on top… Cakey and fudgy at the same time. Almost like a messy lava cake. :)

1 cup flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

3/4 cup sugar

2 Tablespoons cocoa powder

1/2 cup milk

3 Tablespoons melted butter

1 teaspoon vanilla

Mix dry ingredient. Add wet ingredients and mix well.

Spread into a greased glass 9x13 baking pan.

1/2 cup sugar

1/2 cup brown sugar

1/4 cup cocoa powder

Mix well and sprinkle evenly on top of batter.

  

Slowly pour 1 1/2 cups of hot water evenly over the top of the cake.

Bake at 350 for 40 minutes. The cake will be gooey and wet on the bottom.

Serve warm or cold.

Crock Pot Beef Burgundy

This is a super easy meal to cook in the crock pot when you are short of time or forgot to start it earlier in the day. It was super tasty and tender! And it’s French… ooo la la! ;)

1/4 cup flour

1/2 tsp salt

1/2 tsp fresh ground pepper

2 pounds beef stew meat

2 Tbsp oil

1 onion, sliced

8 mushrooms, sliced

1/2 cup chopped fresh parsley

3 cloves minced garlic

2-3 bay leaves

1 cup burgundy wine

1/2 cup beef broth

Dredge the stew meat in the flour, salt & pepper mixture. Heat oil in large skillet and brown meat on medium heat. Place beef in crock pot. Pour wine and broth over meat. Top with remaining ingredients. Cover and cook on low for 4-6 hours or high for 3 hours. Serve with mashed potatoes.