I heard a while back that you could make homemade caramel sauce just by boiling a can of sweetened condensed milk for a few hours and I finally gave it a try. I have tons of apples right now and had this strange craving for a caramel apple the other day. I just happened to already have a can of sweetened condensed milk in my kitchen, so it was meant to be. The method worked out perfectly (almost foolproof I think) and the caramel is really smooth and rich. I have heard you can make this in a crockpot as well, which may eliminate the need to keep filling the pot with water and constantly checking on it. If you have a crockpot, you can check out that particular method on one of my favorite blogs A Beautiful Mess. If you use a crockpot, you need to open the can first and empty it into a glass jar. It also takes 8 hours, whereas my method only takes 3, so if you’re having a sudden caramel craving then I would definitely go with the simple boil method!
There are so many ways to use this caramel sauce. I have already dipped apples in it and put it on my morning overnight oats. It would be great on toast or pancakes, with cheese and crackers, and as a dip for all kinds of fruit. I think for the next couple of days I’ll be dreaming about how to use it. Maybe in some baked goods or layered dessert bars. Okay, I’ll stop now. Ooh I just thought of some more- on top of cornbread or bread pudding!
The caramel does not harden quite as much as melted caramel candies do, but it does thicken a bit when left in the fridge. I cut my apple into slices and dipped each slice in the caramel, then topped each slice with a different topping. The options are endless! I came up with a list of some options that I would love to try out:
Topping Ideas: chocolate chips, mini chocolate chips, sea salt, shredded unsweetened coconut, chia seeds, granola, cacao nibs, cinnamon, cocoa powder, puffed amaranth or quinoa, crushed peanuts or other nuts, melted peanut butter, sprinkles, honey, bee pollen…gosh, the list could go on and on!
Have you ever made homemade caramel? What method did you use?
Super Simple Homemade Caramel Sauce
Makes 1 can.
1 can sweetened condensed milk
For caramel apple slices:
apples, cored and sliced
toppings: chocolate chips, mini chocolate chips, sea salt, shredded unsweetened coconut, chia seeds, granola, cacao nibs, cinnamon, cocoa powder, puffed amaranth or quinoa, crushed peanuts or other nuts, melted peanut butter, sprinkles, honey, bee pollen
- Place can of sweetened condensed milk in a pot and fill with enough water to cover the can with 2 inches of water. Bring water to a boil.
- Once the water is boiling, reduce the heat to a simmer and let simmer for 3 hours. Constantly check on the water level and add more water when it starts to reach the top of the can. If the can is exposed it will explode.
- After three hours, turn the water off and let the can cool in the water overnight.
- Remove the can from the water, rinse the top of it off, and open with a can opener.
- Transfer caramel to another container if you are going to store it.
- Keep in an airtight container in the refrigerator for up for 5 days.
Nutritional Information (for caramel sauce)
Serving Size: 1 tablespoon Calories: 65 Fat: 1.5 g Carbohydrates: 11 g Sugar: 11 g Fiber: 0 g Protein: 1.5 g
I only cook mine for two hours thats enough
I had seen some recipes that said just two hours but a friend of mine said she made it once and 2 hours wasn’t enough. She had to put tin foil on the top of the can and boil it for longer with water just up to the top of the can. I figured 3 hours was safest, but I’ll have to try 2 hours sometime soon!
People in Soviet Union have been cooking the cans for ages, its something very common there! I boil them on a regular basis too. They don’t even have to be completely submerged, and I do mine in a dutch oven, few cans at a time for 2-3 hours, they just have to simmer. You can try mixing cream cheese, butter or even whipped cream with the caramel…makes great cake frosting and I’ve stuffed cream puffs with it too. Play around with it. The longer you cook/simmer the cans the thicker the caramel.(have you ever noticed the warning on the can, not to cook it?) Be careful to not forget to check on the cans while cooking, I’ve heard lots of stories from Russian speaking people on how they had to “remodel” their kitchens after the cans’ explosions 😉
Wow thanks for reading all the way from Russia and for your awesome suggestions. I will definitely try the icing idea! I think I might become addicted to this homemade caramel!
For the simple Caramel Sauce, you only simmer condensed milk? Nothing else added to get the flavor? Wow if this is true. Must try this.
It’s true! It’s like a little science experiment and so cool when it works! Give it a try and let me know how it goes!