See next page for details. 1. Remove the label from the can of sweetened condensed milk and leave the can unopened. Make sure there are no paper scraps stuck to the can; there shouldn’t be any floating in the slow cooker.
“` 2. Place the can on its side in the slow cooker. Most slow cookers will fit multiple cans if you’re preparing a larger batch.
3. Fill the slow cooker with water, ensuring the cans are at least 5 cm deep under water to prevent the can from bursting due to pressure buildup.
4. Set your slow cooker to “Low” and let the water simmer gently for 8 hours. Carefully pull the can out with tongs—it will be incredibly hot.
5. Let the can cool completely at room temperature before opening. Now the magic happens: As it cools, the caramel thickens to a perfect, spoonable consistency.
6. Once cooled, open the can and discover a golden treasure: your homemade caramel, ready to delight any dessert (or spoonful).
Variations & Tips:
– For a lighter caramel, cook the can for a shorter time, e.g., for a shorter time. B. 6 hours.
– Remember: Never open the can while it’s still hot, as spilling contents can be dangerous and cause burns.
– If you want to make caramel in advance, simply cook several cans at once and store them (unopened) in the pantry – they’ll keep for a long time.
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For something a little spicier, you can stir in a pinch of sea salt after the caramel has cooled, or add half a teaspoon of vanilla extract for a vanilla-caramel blend.
– If you’re feeling adventurous and have a pressure cooker, you can make this caramel in about 40 minutes using the pressure cooker’s pressure cooking function. Check your pressure cooker’s manual for safety instructions!
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