How to Make Caramel Sauce
Want to learn how to make caramel sauce? I’ve got a recipe that is so easy, it’s stupid. I’m not joking. It involves pouring and waiting. Anyone can do it. My kids rave about this stuff. We use it as a dip, a topping, a spread, even something you can drizzle on hot cocoa or coffee (if you warm it up!) Let’s do this!
What You’ll Need
- Sweetened condensed milk
- Mason type jars with lids (these are 8 oz jelly jars)
What To Do
Open the cans of sweetened condensed milk and pour into washed (clean!) jelly jars. I found that three cans of sweetened condensed milk went perfectly into five 8 oz jelly jars (the pic above is missing a jar because I didn’t realize I needed an extra one!) Secure the rings and lids on the jars.
Place the jars evenly in the bottom of your crockpot.
Pour in enough water to cover the jars completely (at least one inch of water above the jars!) No kidding about this one – they must be completely covered.
I measured it just to be sure!
Now turn it on low and cook for 8-10 hours. It’s important to check every so often to make sure that the jars are still submerged. If they aren’t – just add some more water.
You’ll know it’s done because the resulting caramel is thick, golden, and fabulous! Just be careful when you remove the jars from the crockpot – they’ll be HOT~! I usually take them out and let them cool for awhile before we dig in.
There is nothing like a plate of sliced apples and some caramel dip!!
Please note that this caramel is NOT shelf stable – keep this in the refrigerator to avoid yucky bacteria. Even if the jar makes a lovely popping sound – it wasn’t properly canned to be stored in the pantry.