Normally, I make my own condensed milk. You can use this to make your own caramel, but there is something about slow-cooker caramel in a can that makes the caramel so delectable. It’s just amazing! It also makes for a great caramel tart.
To make Slow-Cooker Condensed Milk Caramel, you will need:
- a tin of condensed milk
- water
- a slow cooker
Directions:
Place a sheet of baking paper in the bottom of your slow-cooker. This stops your slow-cooker from being marked. Place your can in the slow cooker. Ring-pull cans are okay, I just place the ring pull end down in the slow cooker. I also remove the labels from the cans first, making it easier to clean up at the end.
Cover the cans with water. Completely cover them, this is very important.
Put the lid on your slow cooker and turn it on. For one can, cook on high for about 4 to 5 hours or on low for around 7-8 hours. If you want a runny caramel, cook it for the shorter amount of time. For a nice, thick caramel, cook for longer.
Check your slow-cooker every hour or so and keep topping up with water if needed. The cans must stay completely covered with water.
Once the time is up, turn off your slow-cooker and allow to cool completely before touching the cans or opening them.
Notes:
- You can do as many cans at a time that will fit into your slow cooker. The time does not change.
- As long as the tin remains sealed, it will keep as long as it’s original use by date, though it never lasts that long in our house. It can last in the pantry until it is opened. It then needs to be kept in the fridge.
- You could also, store in a glass air-tight container, add a label and give it out as a present for Christmas.
- a tin of condensed milk
- water
- a slow cooker
- Place a sheet of baking paper in the bottom of your slow-cooker. This stops your slow-cooker from being marked. Place your can in the slow cooker. Ring-pull cans are okay, I just place the ring pull end down in the slow cooker. I also remove the labels from the cans first, making it easier to clean up at the end.
- Cover the cans with water. Completely cover them, this is very important.
- Put the lid on your slow cooker and turn it on. For one can, cook on high for about 4 to 5 hours or on low for around 7-8 hours. If you want a runny caramel, cook it for the shorter amount of time. For a nice, thick caramel, cook for longer.
- Check your slow-cooker every hour or so and keep topping up with water if needed. The cans must stay completely covered with water.
- Once the time is up, turn off your slow-cooker and allow to cool completely before touching the cans or opening them.
- * Make sure the cans are completely cover in water for the whole time! On very rare circumstances, the condensed milk can may explode, though this is usually due to it not being fully covered with water.
- * You can do as many cans at a time that will fit into your slow cooker. The time does not change.
- * As long as the tin remains sealed, it will keep as long as it's original use by date, though it never lasts that long in our house. It can last in the pantry until it is opened. It then needs to be kept in the fridge.