This is probably the easiest slow cooker caramel that you can make. It involves just one very simple ingredient, some water and nothing else.
There are so many uses for this caramel but my favorite is to use it as a topping on ice cream. It’s also perfect to use in a banoffee pie, as a dipping sauce and so much more. There are even some delicious slow cooker desserts that will go great with the caramel. Something like the apple crisp is a perfect example of a a dish that just matches perfectly with a nice rich caramel. There is just so much you’re able to do and it’s so easy to make.
You should be able to find tinned condensed milk at most supermarkets. Any brand should work just fine, you can even find it online at stores such as Amazon.
Depending on the brand of condensed milk you’re using and how long you cook it for you may find the caramel a bit thick. Once it has cooled completely, I simply mix the caramel with some fresh cream. There is no accurate measurement to how much cream you should add, just add enough until you get the consistency you want.
This caramel will keep in the fridge for a few days if it starts to smell or look a bit weird then make sure you throw it out. Unless you need a ton of caramel I would only cook up a single can at a time.
The tin can may deform whilst you’re cooking but shouldn’t ever explode as long as it’s completely submerged. If you’re ever worried that it may explode then simply remove from the slow cooker and allow to cool. I have done this many times and never experienced the can exploding, even after accidently overcooking it.
If you want to see how this slow cooker caramel recipe is done, then be sure to check out the video below. There isn’t much to show but if you don’t believe me then you can see the amazing caramel you get at the end.
Slow Cooker Caramel Recipe
In a slow cooker, place the can of condensed milk.
Cover the can completely in water, make sure the water is 2-cm (0.7 in) or higher than the can. The can should be completely submerged.
Cook on low for 4-6 hours or on high for 2-4.
Cool completely before opening.
Serve & Enjoy
Make sure you remove the labels as they will become very wet and get quite messy. It’s best to just get rid of the labels before placing the cans in the water.
As I mentioned above it’s important to make sure the condensed milk can remains submerged throughout cooking. Since the slow cooker is a sealed unit there should be little to no evaporation so this shouldn’t be an issue. However, it may still be a good idea to check on it every now and then.
You can surprisingly overcook this caramel so make sure you don’t leave it in the hot water for too long. You will notice it’s overcooked because the caramel will be solid and a deep brown color.
If you need the caramel to be a bit runnier then you can add some cream. Slowly pour the cream in until you get the consistency you want. You should do this after the caramel has cooled and not whilst it is still hot otherwise it might not mix together very well.
The nutritional information won’t change from what’s been published on the label of the can. Just in case you threw yours out and you would like to know roughly know how this delicious slow cooker caramel might impact your diet then you can find all the information you need below.
There are just so many slow cooker desserts that will go well with this caramel. For example, something like the apple crisp or even a delicious peach cobbler will go great with it. The only downside is that you will need another slow cooker or you prepare the caramel ahead of time.
I hope that this slow cooker caramel has worked out as great as it did for me. If you have some feedback, variations or anything else about this recipe that you would like to share then be sure to leave a comment below.