Ingredients
1 (14-ounce) can of sweetened condensed milk
Preparation
Remove the label from the can, ensuring no paper remnants are left behind.
Lay the can on its side in the slow cooker. You can cook multiple cans for a larger batch.
Fill the cooker with water, covering the cans by at least 2 inches to prevent pressure build-up and possible explosion.
Cook on ‘Low’ for 8 hours. Carefully remove the hot can with tongs.
Let the can cool completely at room temperature to achieve that perfect caramel consistency.
Open the cooled can to reveal your homemade caramel, a golden delight for any dessert.
Variations & Tips:
For lighter caramel, reduce the cooking time to 6 hours.
Safety first: Never open a hot can to avoid burns from erupting contents.
Make caramel in bulk and store unopened cans in your pantry.
Add a pinch of sea salt or half a teaspoon of vanilla extract after cooling for extra flavor.
For those who love a culinary adventure, this caramel can also be made in a pressure cooker in about 40 minutes – always follow your pressure cooker’s safety guidelines!
There you have it – an easy yet sumptuous cream cheese pie recipe, ready to elevate any gathering with its delightful taste. Give it a try, and watch as it becomes a much-requested favorite!