No ratings yet
Homemade Caramel Sauce
How to make your own caramel sauce for your next ice cream party.
caramel sauce, homemade caramel sauce
slow cooker with water
2 4 oz canning jars,
lids and bands
sterile wet cloth
can of sweetened condensed milk
The jars and bands, should be sterilized before you start.
Open a can of sweetened condensed milk and pour it evenly into your clean canning jars.
Wipe the seal to ensure no milk go on the seal, wipe down the jar if it spilled.
Seal with a lid and and hand tighten the jars and place them in your slow cooker.
Fill the slow cooker with water, covering the jar.
You will want the jars to stay covered with water the entire time they process, so put a good 1+ inches of water above the jars (if possible) and cover.
Put the slow cooker on low for 8 hours. Once your sweetened condensed milk reaches that pretty caramel color, it's done.
You don't want the caramel to cook to long or it can burn and taste burnt.
Remove the jars and place them on a towel on the counter. Allow them too cool. The jars should seal as they cool. You can then store the homemade caramel sauce for a few months before eating.
Recipe can be found at EatTravelLife.com