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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


  • 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.)
  • If using mason jars, pour condensed milk into the jar(s) top with lid(s) & and tightly close with canning ring(s).
  • Fill crock pot completely with water; enough to cover the top of the can(s) or jar(s).
  • 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.)
  • 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.
  • After cooling, refrigerate up to two weeks.


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