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.
MMmm! That looks good!
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