1. Remove the label from the can of sweetened condensed milk, leaving the can unopened. Make sure there are no paper remnants clinging to the can; you don’t want anything floating around in your slow cooker.
2. Place the can on its side in the bottom of the slow cooker. You can fit a few cans in most slow cookers if you plan on making a larger batch.
3. Fill the slow cooker with water, ensuring that the cans are fully submerged by at least 2 inches of water to prevent the risk of can explosion due to pressure build-up.
4. Set your slow cooker to ‘Low’ and let it simmer gently for 8 hours. Pull out the can with tongs carefully – it will be incredibly hot.
5. Allow the can to cool completely at room temperature before opening it. This is when the magic happens: as it cools, the caramel will thicken to that perfect, spoonable consistency.
6. Once cooled, open the can to unveil a golden treasure: your homemade caramel, ready to luxuriate any dessert (or spoon) it encounters.
Variations & Tips:
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This is the first I’m hearing of it
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Learned this one from my nana and it’s still one of my faves today!
