Dessert Now, Dinner Later!

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Crockpot Caramel

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I have seen this crock pot/slow cooker caramel trick all over the place for a while now, but I have wanted to try it with my homemade Sweetened Condensed Milk (check that out if you haven’t already, because it’s so easy).  I was having a little ice cream party for some girls I plan activities for, & finally got the chance to make this caramel for that.  

 

Although I was nervous the first 7 hours of the cooking time, it actually turned to caramel in the 8th hour & IT. IS. GOOD!  So thick & smooth good!  I actually had to thin mine a little bit to make it drizzle-able.  Use this caramel for ice cream, or on brownies, with apples, or any dessert recipe that calls for caramel.  Have fun with it!

 

 
 
 
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Crockpot Caramel

Ingredients

  • 1 (14oz) can Sweetened Condensed Milk
  • A towel if using store bought aluminum cans of sweetened condensed milk
  • Half Pint Mason Jars if using Homemade Sweetened Condensed Milk; you can also pour the canned milk into the jars. (Tip: The shorter the jar the easier it is to cover in your crock pot.)
  • Heavy Cream; for thinning if desired

Instructions

  1. If you are cooking in the can, remove the label and put a towel underneath the can(s) to prevent rust stains in your slow cooker. (Do NOT open the can until after it's cooked.)
  2. If using mason jars, pour condensed milk into the jar(s) top with lid(s) & and tightly close with canning ring(s).
  3. Fill crock pot completely with water; enough to cover the top of the can(s) or jar(s).
  4. Cover crock pot with the lid and cook on low for 8 hours or until preferred caramelization is achieved. (Mine turned to caramel right at the end in the 8th hour, so don't freak out if it looks white for a really long time.)
  5. If you are using Homemade Sweetened Condensed Milk, it may look foamy on top once you've opened the lid & that's ok. Stir it up while it's hot because it will smooth out. Also, you can add heavy cream, 1 TBSP at a time, to thin the caramel for drizzling purposes or if it is too thick for your liking.
  6. After cooling, refrigerate up to two weeks.

Recipe Notes

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Recipe instruction taken from Who Needs A Cape? and adjusted slightly by: Amber (Dessert Now, Dinner Later!)

 

 

A quick note about canning:  Although this caramel is made in canning jars, it is not being “canned” during this process.  I actually don’t recommend canning caramel or chocolate sauce at home.  Home canning only works with high acid foods, and caramel or chocolate sauces are definitely not in that category. Trying to can these in a hot water bath without refrigerating the cans would put you at risk for botulism once consumed.  These products can only safely be canned in a professional processing facility with specialized equipment and usually the use of preservatives.  They are still really fun to give away as gifts, but make sure the recipient understands to keep it refrigerated & consume it within a couple weeks; writing an “expiration date” & refrigeration reminder on top the the lid might not be a bad idea as well.  Enjoy!

 

Comments

    • Thanks Kathleen! Seriously. This caramel is so thick. I could spoon some from the jar in the fridge & it stayed on my spoon & it is absolutely perfect for dipping apples in for a snack. If you heat it up I bet it would even work for caramel dipped apples.

      Reply

  6. Eight hours in the crock pot??? I would have been biting my nails the entire time and after a couple of hours I would have thought that surely I had messed up somewhere! Way to sick it out. It looks absolutely delicious. I’m pinning for sure.

    Reply

  8. Dear Amber, That would not last long! Caramel is favorite and it certainly makes everything taste better.

    I am sure this was a hit at the party.

    Blessings dear. Catherine xo

    Reply

  9. I also have seen this and wondered if it really worked – now that I see it does what’s stopping me from trying it? Thank you for sharing your experience… found you through I Should Be Mopping the Floors….

    Reply

  10. Oh my goodness, this looks amazing! I’ve never made caramel before because I’ve always been so intimidated by the whole process and worried about burning the whole thing, what a great idea to make it in the crockpot!!! Thanks for sharing, I’ll definitely give this a try!!!

    Reply

  12. I have made this caramel before using sweetened condensed milk, but boiling it for hours on the stovetop. The crockpot method seems much better, because if you accidentally forget you have the can on the stove and it happens to boil dry, the can WILL explode, spewing hot caramel over everything within a 12 foot radius! It took DAYS to clean up!!!

    Reply

  13. I have a dumb question. 🙂 If I’m using store bought canned SCM, how do I know it’s caramelized without opening it? What should I do if I open it and it’s not done?

    Reply

  15. Thanks for asking that question Maryn!! I was wondering the same thing. Maybe there is nothing wrong with overcooking it??
    Also why 8 hours when I’ve read about the ones that only took about 3 and a half hours?? I am guessing the low temp cooking varies??

    Reply

  16. Canning does work real well with high sugar foods such as jams and jellies. But I agree I would not recommend canning this at all with the dairy. THank you for the recipe. Looks so amazing.

    Reply

  19. i dont know anything about canning really so excuse me if this is a no brainer. canning jars are not available in nicaragua could i use an old glass jelly or pickle jar with the original lid? thats about as close as i can get. also, for the powdered milk in the condensed milk recipe, would full fat powdered milk work fine? would i still need the butter?

    Reply

    • Hi Deanna,

      We’re not really canning the caramel to shelf stable during this process, so any glass jar with a tight lid should be just fine. And full fat powdered milk will work great. I would still use butter just for the salt in it, to help bring out the flavors, but you can omit it if you don’t have any. Good luck!

      Reply

  20. ive got my hands on the powdered milk and am going to be making the sweetened condensed milk this afternoon! just one more question– would using a large jelly jar increase the time it would take to make the caramel too much? the only other option i have are baby food jars.. would the 8 hours be too much then? have you ever tried with different sized jars?

    Reply

    • I haven’t played with it too much, but the jar does have to be fully submerged with water, so if the smaller ones will be covered better than a larger one, go ahead and do that. I think it will still take close to 8 hours. My crockpot has a clear lid, so it’s slightly easier to check. Good luck!

      Reply

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