This “recipe” if you can call it that, is so easy and simple, that I couldn’t believe it when I saw people talking about it on the net. Just one simple ingredient is all you need to make some of the most buttery and tasty caramel sauce you’ve ever ate. There are warnings out there that say it isn’t safe to cook your caramel sauce this way because of the chance of it exploding. I also found quite a few people saying this wouldn’t happen as long as you keep the can completely submerged in the water at all times. I’ve made this twice in the last 4 days and have had no problems. If your really concerned though, you can pour the contents of the can into a small mason jar with a lid instead, then proceed with the instructions. I’ve used it in a pie, and we’ve dipped apple slices in it, both yummy. We’re looking forward to trying it on ice-cream next.
Crock Pot Caramel Sauce
One 14 oz. can Sweetened Condensed Milk (NOT evaporated milk).
Remove the paper label.
Place on a saucer or small rag in the crock pot (The can will leave a rust ring).
Add water to fully submerge the can. (Make sure the can stays covered with water the entire time).
Cover and set on Low for 8-10 hours. (8 hours will produce a thinner sauce, 10 hours, a thicker sauce)
Turn crock pot off and let cool at least 3 hours. Remove can, open and enjoy.
Store leftovers in the refrigerator.
*Update: Once refrigerated it becomes very firm, like a caramel candy. I just heated it up a bit in the microwave, then added a tiny bit of milk and stirred till smooth. Just as tasty as it was the day I made it.
april
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Thanks April! I have to try this one, soon! Letting you know I pinned it to my Crock Pot recipes board.xoxoJoy