One Ingredient Home Made Caramel Sauce
Better than storebought and you can make it in your sleep!
Servings: 10 oz
Calories: 125kcal
Equipment
- Slow Cooker or
- Deep Saucepan or
- Deep Dish Pie plate
Ingredients
- 300 ml sweetened condensed milk (One 10 oz can)
Instructions
Slow Cooker Method
- Remove label(s) from sweetened condensed milk cans and transfer cans, unopened, to a slow cooker. Cover cans by 1"-2" of hot tap water.
- Cook on low 8-10 hours. The longer you cook it the darker and stronger your caramel will be. Remove cans with tongs and allow to cool completely - at least 4 hours at room temperature.
- Unopened cans will be shelf stable up to 3 months. Use as desired. You will need to whisk the caramel into a creamy state before using. Once open, transfer to an air tight container and refrigerate up to 2 weeks.
- See Note 1 below to use mason jars for cooking and storage.
Stove Top Method
- Remove label(s) from sweetened condensed milk cans and transfer cans to a deep pot. Cover cans by 1"-2" of hot tap water..
- Bring water to a simmer and simmer 1.5 to 3 hours. Check and add water as necessary to ensure the water level remains at 1-2" over the cans.
- Remove cans with tongs and allow to cool to room temperature at least 4 hours.
- Unopened cans will be shelf stable up to 3 months. Use as desired. You will need to whisk the caramel into a creamy state before using. Once open, transfer to an air tight container and refrigerate up to 2 weeks.
Oven Method
- Preheat oven to 425°.
- Pour sweetened condensed milk into a 9" deep pie plate. Cover tightly with foil and set pie plate in an oven safe pan large enough to hold the pie plate. Add hot tap water to the oven pan until it is halfway up the side of the pie plate.
- Cook 45 minutes, uncover and stir. Cover again. Add water as necessary to keep the level half way up the pie plate. Cook another 45 minutes. Caramel should be dark brown and thick.
- Remove pie plate, uncover and allow mixture to cool completely to room temperature. Transfer to an air tight container and refrigerate up to 2 weeks, using as necessary.
Notes
Note 1: To cook and store the caramel sauce in mason jars, follow basic canning guidelines. Sterilize clean mason jars in a 275 degree oven for 20 minutes. Allow jars to come to cool slightly (same temperature as the sweetened condensed milk). Soften rings in boiling water for 5 minutes just before sealing. Pour sweetened condensed milk into mason jars leaving 1" of headspace. For one 300 ml (10 oz) can of sweetened condensed milk you will need one half pint and one quarter pint jar. Clean rims of jars with a clean cloth dipped in vinegar. Center lid on the rim and tighten the screw band finger tight.
Transfer jars to the slow cooker and cover by 1-2" with hot tap water. Cook on low 8-10 hours. Remove with tongs and allow jars to cool completely at room temperature. Check seals after 8-12 hours by removing screw band and lifting the jar by the lid only. If the lid opens close the lid and store in the fridge for up to 2 weeks. If the seals are good the jars will be shelf stable up to 3 months. Refrigerate up to 2 weeks after opening.
Hint- two 300 ml (10 oz) cans will make 3 half pints of caramel sauce if you want to make a 'batch'.
Nutrition is per oz.
Nutrition
Calories: 125kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 144mg | Sugar: 21g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 0.1mg