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★ Directions
Prep the Can
Remove the label from the unopened can of sweetened condensed milk. Ensure there’s no paper residue left.
Set Up the Slow Cooker
Place the can on its side in the bottom of the slow cooker.
Fill the cooker with water until the can is completely submerged by at least 2 inches.
Cook
Set the slow cooker to Low and cook for 8 hours.
Carefully remove the can using tongs (it will be very hot).
Cool Completely
Let the can cool fully at room temperature before opening.
Once opened, you’ll find rich, thick, golden caramel ready to use!
★ Variations & Tips
For lighter caramel, reduce cooking time to 6 hours.
Never open the can while hot—this can be dangerous.
You can cook multiple cans at once and store unopened ones in the pantry.
After cooling, stir in:
A pinch of sea salt for salted caramel
½ tsp vanilla extract for a vanilla-caramel blend
For faster results, use a pressure cooker (about 40 minutes—consult your manual for safety instructions).
★ Serving Suggestions
Drizzle over brownies, pancakes, or ice cream
Swirl into cheesecakes or trifles
Use as a dip for apples or pretzels
Stir into coffee or spread on toast
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