You won’t believe how easy it is to make caramel from sweetened condensed milk in your Instant Pot or slow cooker. Homemade caramel is a staple in my kitchen. I’ll share with you the simple process of making golden, creamy caramel from sweetened condensed milk. Let’s dive into the sweet world of homemade caramel and create this beloved treat right in your own kitchen.
Why Make Caramel From Sweetened Condensed Milk
Store-bought caramel sauces are packed with additives, artificial flavorings, and preservatives. With just one ingredient and a slow cooker, you can make rich, golden, creamy caramel perfect for drizzling over ice cream, dipping apples, or even stirring into your morning coffee.
This recipe is incredibly easy. So, put away the store-bought caramel and get ready to impress your friends and family with golden, creamy caramel made from sweetened condensed milk.
How to Make Caramel From Sweetened Condensed Milk in Your Slow Cooker
We buy organic sweetened condensed milk but use your favorite brand. I use my Instant Pot as a slow cooker. If you don’t have an Instant Pot (I can’t imagine being without it), use your slow cooker of choice.
To make homemade caramel from sweetened condensed milk you need
- 14 oz can of sweetened condensed milk
- Slow Cooker
- Mason jar or glass bowl with a lid
- Remove the label from the can of sweetened condensed milk.
- Place the can into the slow cooker and add enough water to just cover the top of the can.
- Place the lid on your slow cooker and set it to low for 8 hours.
- After 8 hours, allow the can to sit in the slow cooker for 30 minutes before removing the lid.
- After 30 minutes, remove the lid.
- Use tongs to transfer the can to your refrigerator.
- Allow it to cool for an hour.
- Take the can out of the fridge, open it, and pour the caramel into a mason jar or a glass bowl with a lid.
That’s it! It will keep in your fridge for a month, but mine never makes it that long. I usually make a can at least once a week.
It will thicken as it cools in the fridge but it never gets hard or clumpy. It’s always smooth and spreadable.
Make Caramel From Sweetened Condensed Milk In Your Slow Cooker
Equipment
- Mason Jar or Glass bowl with a lid to store caramel
Ingredients
- 1 14 ounce can sweetened condensed mik
Instructions
- Remove the label from the can of sweetened condensed milk.
- Place the can into the slow cooker and add enough water to just cover the top of the can.
- Place the lid on your slow cooker and set it to low for 8 hours.
- After 8 hours, allow the can to sit in the slow cooker for 30 minutes before removing the lid.
- After 30 minutes, remove the lid.
- Use tongs to transfer the can to your refrigerator.
- Allow it to cool for an hour.
- Take the can out of the fridge, open it, and pour the caramel into a mason jar or a glass bowl with a lid.
- Enjoy!
Notes
Nutrition
How to Use Caramel from Sweetened Condensed Milk
The possibilities are endless. Mr. Farmer’s Lamp likes it best on ice cream. My favorite way is to add it to coffee with a little milk or heavy cream.
Here are some sweet suggestions for using this creamy caramel:
- As a Caramel Drizzle over desserts like ice cream, brownies, or autumn cheesecake.
- As a Caramel Apple Dip. This is probably the most popular way of using it, especially in the fall of the year. We like to use it with apples, of course, but also with ginger cookies or homemade molasses cookies.
- Make Caramel Coffee or Latte. This is my favorite way to use it when I make caramel from sweetened condensed milk. I add a spoonful to my last cup of coffee along with a little milk or heavy cream. Stir it to melt the caramel and enjoy!
- I also enjoy adding a spoonful of caramel and a dash of heavy cream to a glass and then adding cold coffee and ice on a hot day. You can also make it using a little whipped cream as a topping.
- For Caramel Sauce for Pancakes and Waffles. We only do this on birthdays or holidays because it’s so deliciously sweet. Drizzle warm caramel sauce over a stack of pancakes or waffles for an indulgent breakfast or brunch. Top with fresh fruit, whipped cream, or a sprinkle of sea salt for added flavor twist.
- Make Caramel Popcorn. Drizzel caramel over popped popcorn and toss to coat. Add more to get the amount of coating you prefer. This is a favorite of our grandchildren.
These are just a few ways to use it. The possibilities are endless! When you make caramel from sweetened condensed milk you’ll find yourself just taking a spoonful all by itself. The silky, creamy texture is sure to satisfy any sweet tooth. Get creative and experiment with different dishes and desserts to discover your favorite way to enjoy this homemade caramel.
Wrap UP
By harnessing the gentle, controlled heat of your slow cooker, you can achieve a caramel that’s not only beautifully golden but also incredibly smooth and flavorful. Homemade caramel is a delightful treat that never goes out of style.
Learning to make caramel from sweetened condensed milk will make your desserts a most requested family favorite. Enjoy!
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Easy Homemade Pumpkin Pie Recipe
Homemade Einkorn Christmas Cookies (For Any All-Purpose Flour)
how can I make the caramel x easier to use on caramel apples? the caramel out of the slow cooker is so thick it will not go on the apples good at all. it’s actually makes a huge mess out of my apples
Hi Alecia! That mess, while never fun (I hope it wasn’t too bad!) does make sense that it is happening. This recipe is more for a drizzle, apple slice dip, or sauce. It doesn’t harden up like what a good apple coating needs. For those yummy caramel covered apples with a firm coating that clings and sets up nicely, I’d recommend a different style of caramel recipe. Look for a cooked candy caramel recipe. I don’t have one handy at this moment, but you’ve inspired me so keep an eye out for a future TFL recipe! After some experimentation, of course :).
How can I make the Carmel thick enough to put in Easter eggs?
Hi Cynthia, I’m afraid to say that with the insta pot / slow cooker recipe that it can’t be made thicker. To get it thicker, you would need to use a caramel recipe like this one. Thanks for the great question, I’ll look at adding a fuller version of this caramel recipe sometime because of it! To make caramel thick enough to fill Easter eggs and hold its shape, you’ll want a soft, chewy caramel that firms up nicely at room temperature. Here’s a simple and reliable method to achieve that:
Thick Caramel for Easter Egg Filling
Ingredients:
1 cup heavy cream
1/2 cup unsalted butter (cut into chunks)
1 1/2 cups packed brown sugar
1/2 cup light corn syrup (this helps prevent crystallization)
1/4 tsp salt
1 tsp vanilla extract
Instructions:
Prep a pan: Line an 8×8 or similar dish with parchment paper if you want to cool and later scoop the caramel easily.
Heat: In a heavy-bottomed saucepan, combine cream, butter, brown sugar, corn syrup, and salt over medium heat. Stir until butter melts and sugar dissolves.
Cook: Continue to cook without stirring (but swirl gently if needed) until the caramel reaches about 245°F (firm ball stage) on a candy thermometer.
Finish: Remove from heat and stir in vanilla. Let it cool slightly before handling.
Shape or Scoop: Once it cools to a manageable but firm consistency, you can spoon or roll it into balls and press into chocolate egg molds or wrap it with your own chocolate coating.
Be sure to avoid overcooking, or it will get TOO hard. If it is too soft once it cools, then you can reheat it gently and cook a bit longer to firm it up.
Would this work with evaporated milk (nonsweetened condensed milk is basically evaporated milk)? Or is it the sugar that helps it set up/thicken? I am trying to not use sugar and was thinking of using condensed milk and then adding artificial sweetener once it’s set up in the fridge.
Laura, I’ve never tried it with evaporated milk, but I have a pretty good idea it wouldn’t work. I don’t use artificial sweetners so I’m not sure how that work. If you try it, please come back and share your experience with us. I’d love to know if it works.
I’d never even considered using the slow cooker for this sort of thing, thanks for sharing.
You’re Welcome, Jackie. Enjoy!