Crockpot Caramel


  • 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


  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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