Imagine coming home after a long day and being greeted by the rich, warm aroma of caramel wafting through the air. The Slow Cooker Sweetened Condensed Milk Caramel recipe offers just that—a simple, yet profoundly satisfying treat that can transform an ordinary day into something special. This recipe has a cherished place in my kitchen, having been a go-to for many of our family gatherings and impromptu dessert cravings. I remember the first time I discovered this method. It was during a particularly hectic week when I was looking for an easy way to make caramel sauce without standing over the stove, stirring constantly. To my delight, this slow cooker method provided an effortless solution, resulting in a velvety, golden caramel that quickly became a staple in our dessert repertoire.
What makes this caramel so special is its simplicity. With just one ingredient—sweetened condensed milk—and a few hours in the slow cooker, you can achieve a luscious, creamy caramel that is perfect for drizzling over ice cream, pancakes, or even enjoyed by the spoonful. This technique not only simplifies the process but also ensures that the caramel develops a deep, rich flavor without the risk of burning or crystallizing that often comes with stovetop methods.
Ingredients
1 (14-ounce) can of sweetened condensed milk
Instructions
1. Prepare the Can
Remove the Label: Start by carefully removing the label from the can of sweetened condensed milk. Make sure to remove any residual paper or adhesive. This is crucial as any remnants could potentially interfere with the cooking process and could be difficult to clean off later.
2. Set Up the Slow Cooker
Arrange the Can: Place the can of sweetened condensed milk on its side in the slow cooker. If you are making multiple cans, arrange them so they are lying on their sides and not stacked, allowing even cooking for each can.
Add Water: Fill the slow cooker with water until the cans are covered by at least 2 inches. This water acts as a buffer, ensuring that the cans do not overheat and explode due to pressure build-up. Proper coverage is essential for achieving a smooth and consistent caramel.
3. Cook the Caramel
Set the Slow Cooker: Cover the slow cooker with its lid and set it to the ‘Low’ setting. Let the cans cook for 8 hours. The extended cooking time on low heat allows the caramel to develop a deep, rich flavor and a creamy texture.
Monitor the Process: While the slow cooker is working its magic, resist the urge to open the lid or check frequently. Doing so could affect the temperature and the final outcome.
4. Handle the Hot Can
Remove the Can: Once the cooking time is complete, carefully remove the can from the slow cooker using tongs. Exercise caution as the can will be extremely hot, and any water splashing could cause burns.
Cool Completely: Allow the can to cool at room temperature before opening. This cooling period is crucial as it helps the caramel thicken and set properly. Opening the can too soon might result in a thinner caramel or even a splattering mess.
5. Reveal and Enjoy
Open the Can: Once the can has cooled completely, open it to reveal the golden, creamy caramel inside. The texture should be smooth and pourable, perfect for drizzling over your favorite desserts.
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