Crock Pot Caramel Recipe

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Crock Pot Caramel Recipe

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Words cannot describe how amazing this recipe is… Seriously you MUST try this. When I told Mr.Savvy about this recipe he bet me $1.00 that it would not work much less taste good – well this Budget Savvy Diva is one dollar richer 😉 Not only will you get caramel it will melt your knees. So if you could only try one of my recipes this is the one to try.

What you need:

1 can of Sweetened Condensed Milk

Apple ( If you want – totally feel free to eat this caramel out of the can 😉 )

What To Do

Take out that crock pot – you can to this recipe on the stove top.

It is important to use either a saucer or a little bowl like I did  – so the can does not leave a rust ring on the bottom of your crockpot.

Once the can is in place fill up the crock pot with water till it covers the top of the can.

Put the crock pot on low for 8 hours 🙂

With tongs take the can out of the water and let sit for 30 minutes ( it is going to be plenty hot)

Open the can – stir

and enjoy!

( I cut up a granny smith apple to go with the caramel…. SO GOOD!)

Crock Pot Caramel Recipe

Crock Pot Caramel

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MOST AMAZING Caramel EVER!

Ingredients

  • 1 can of Sweetened Condensed Milk

Instructions

  1. Take out that crock pot - you can to this recipe on the stove top.
  2. It is important to use either a saucer or a little bowl like I did - so the can does not leave a rust ring on the bottom of your crockpot.
  3. Once the can is in place fill up the crock pot with water till it covers the top of the can.
  4. Put the crock pot on low for 8 hours 🙂
  5. With tongs take the can out of the water and let sit for 30 minutes ( it is going to be plenty hot)
  6. Open the can - stir
  7. Enjoy!

Disclaimer: I got the recipe from Worth The Wisk

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Comments

  • Melinda Ledbetter

    We used to make this when I was a kid. Boiled it on the stove for 3 hours making sure to keep the can covered. Them mom read somewhere not to do that as the can could explode. I have been dying for this – we used it as ice cream topping, too.

  • Tracy

    If you want something really good. I make this every year and everyone loves it. Take 3 cans and I boil it in a pot on the stove with water to the rim, I boil them for 3 hours and then let them cool for 30 minutes to an hour until the cans are cool enough to touch, open them and pour into a graham cracker pie crust and chill for a couple of hours. You can also drizzle chocolate over the top. It is sooo yummy. I haven’t tried it but cutting up some granny smith apples and putting around the edges would be good too.

        • Clf

          ^^^ We have a favorite restaurant that serves exactly what you’re describing (except real whipped cream, not Cool Whip). It’s called banoffee pie and it’s amaaaaazing!

  • Kim

    The only way I make caramel! My mother use to say wanna see some magic? LOL kids, we were so gullible. Wanna really impress your kids make jiffy pop! My nephews and nieces love seeing the silver dome. They are so use to the microwave stuff they had no clue popcorn can pop on the stove top. hehe

    • Jessica

      I’d love my make my kids some jiffy pop but its sooooooo expensive. I will one day but we are on a budget! haha.

  • Pam

    You can also buy at some grocery stores in the ethnic aisle cans of Dulce de leche. It is the sweetened condensed milk already cooked for you… Wonderful caramel to make it runny you will need to warm it up tho.

  • Amy

    I’m making this today! I read that you can pour the condensed milk into an empty mason jar and cook it that way so you don’t have to worry about the rust or the coating of the can! Will be a great snack for the kids (and myself) hope it turns out okay!

    • sylvia

      I love this idea of pouring the condensed milk into the mason jar — you can see the color of the condensed milk and also when it’s done, it’s already in a jar! Like not cooking in a can.
      I’m going to try it and let you know how it turned out.

  • bethlaf

    we do this on the stove all the time kids call it DANGER PUDDING , since yes there is a chance can could explode, why the cans are all labeled “do not boil heat unopened can” , promise, look on the can for it !!

    but crock pot, wow, i never thought of it !!
    AWESOME thanks love!

  • Diana

    I make it on the top of the stove & pour in graham cracker crust . But i think it would be so much easier & safer in the crock pot . I am going to try that . Thanks for the tip .

  • rijl

    I pour the caramel into a graham cracker crust lined with sliced bananas, top with sweetened whipped cream, sprinkle
    with toasted pecans-so good!

  • Ronny

    When you cook it in the crock pot do you put the crocpot lid on like you do when you cook other things?
    Also if you pour it in a mason jar I guess you would put a metal lid and ring on that and then the crockpot lid?

    I have never heard of doing this before so when I find out about the lid I am going to try it. Thanks

  • Ronny

    I forgot to ask, how long can you keep this caramel assuming left overs are
    kept in the frige? There are just two of us so know it would take awhile to eat.

  • ashley bowers knight

    Sounds soo yummy but I am soo scared that my bowls will crack in the crock pot doing this… What kind of bowl did you use a glass, ceramic or plastic? I am Def. going to try it…

  • Kathy

    Tried this last nite, I was worried about the whole blowing up thing so I made two changes. I opened the can and covered the top with foil. Then I put water only about half up the side of the can. Then cooked it in the crockpot for the 8 to 9 hours on low. Worked great and I was able to sleep!

  • Mommax2

    Ok question… what is the consistancy of this caramel once cool to room temp..is it a thin sauce…or a thick sauce, or semi solid? thanks…sounds yummy. love all the pie ideas as well.

  • x2aim

    If you make this on the stove top it will leave residue on your pot. I went to my local Goodwill & bought a funky old stew pot just for this. It is sooooo good! I’ll have to try the crockpot version!

  • Jenn

    OMG! Tried this today and it rocked! And for those worried about the can exploding- isn’t that how canned goods are actually packed and sterilized at the plant that packed them to begin with? The only real danger should be if you actually heat up the can enough to boil the contents and therefore explode the can- but since this is being done at a low temp, should be no worries. 🙂 Thanks for posting the recipe!

  • Tracy

    I’m so glad you posted pictures, i was worried about using a pop top can of milk. I remember they used to be a solid lid. I’m so trying this this weekend. Thank you 🙂

  • nancy

    i have done this before. i have had only one explosion (took me three days to clean everything within 15 feet!). the only thing to watch out for is the water level. making sure the water does not dry up and leave the can exposed. crockpot is the way to go. my aunt made this every summer in balboa, ca. and it was always a treat. glad to see this post!

  • mamallama

    If you are worried about bowl breaking you can put a folded piece of fabric or a small dish towel into the bottom of the crock. Set the can on top of the material and then fill with water.

  • Sami

    Great Website! Was considering making this for this weekend. I plan on having a caramel apple bar, and to buy and unwrap all those caramels is crazy and expensive! I was wondering, do you think if i made a couple cans of this, then put it in the fridge (or let it sit in the cupboard), that i could reheat in a small crockpot, maybe add some half anf half so it wouldn’t scorch? Thanks!

  • EmGK

    I just got a crock pot (an achievement being overseas!!) and tried this as my first crock pot adventure!! I followed Kathy’s advice about opening the can and covering it with foil then only filling the pot half way–I have a verrryy nervous husband and this eased his mind, a little. It turned out PERFECTLY!! I let mine cook over night in the crock pot for 8 hours, flawless…Though I have to say the water was a bit funky when I woke up, I think a bit of the milk must have spilled, but nothing seems to be amiss (could it have been the label from the can??) But OMG YUM! Amazing. I am eating it straight from the can…

  • Tammy L

    My sister-in-law did this for a Thanksgiving caramel pie….boiled the condensed milk, pour into a graham cracker crust & topped with whipped cream…….YUMMY!!!!!!! & so very easy

  • Rebekah

    I’d like to do this for holiday gifts. Thought we would make it and package it up in a mason jar. Just wondering if I need to include instructions. Would you need to reheat it or does it stay “soft” enough to eat a day or so later? Should it be refrigerated? Thanks!

  • Rebekah

    I was thinking about making this for holiday gifts and packaging it up in mason jars. Should there be some kind of instructions for reheating or does it stay “soft” when cooled? Should it be refrigerated?

  • Amy D

    I’m a fan of Crock Pot Liners. That will also keep you from getting the rust ring and from the sticky stuff getting in your crock pot. I’ve done this before and stored them on the pantry shelf for a few months (unopened). This is a great topping for cheesecake as well. Last Christmas I had some of this in my pantry and I opened the can and put it in a little crock pot and warmed it up. We served it on warm and put it on everything from apples to grapes to cheesecake. It’s sooooo yummy!

  • kgaylep

    get a gramm cracker or oreo pie shell. fill with caramel. then put any candybar froze and broken up. on top then whiped cream then a few shaved chocolate on top. best thing ever. small slices.

  • Nancy

    My Mom use to make this only she would cook it until it was firm enough to remove both ends of the can then slide it out, slice it, put a pineapple ring slice on top with a cherry in the middle. I cut to the wick and just eat the caramel 😀

  • Tracy

    Omg! I am so addicted to this stuff! I usually make it on the stove and boil for 2.5 -3hrs. I always make 2 or 3 cans at a time.
    It will last unopened in the fridge for months. If i open a can and just want to use a little.. i keep it in a tightly covered plastic container and it will last a week.
    Hint: always open it over a bowl, that way if it spills out over the top of the can… no mess.
    The best recipe ever for this is Banoffee pie! …To Die For!
    Layer these:
    Graham crust
    3 or 4 sliced bananas
    1 can caramel
    top with fairly stiff whipped cream ( cool whip can be used if you want but whipped cream seems to hold its shape better)
    Put in the fridge for 2 hours to set and devour!

    If you already have the caramel made, this takes less than 10 mins to prepare.
    * For a healthier version you can use low fat sweetened condensed milk and low fat cool whip! Then you don’t have to feel guilty about eating the whole pie! LOL

    Thanks for the crock pot idea! This reminds me…. I used my last can about 3 weeks ago. Time to make more!! 😀

  • Ashley

    When doing this, do you have to replenish the water at all, like you do with boiling it on the stove? Also should you let the can cool down in the water before removing from crockpot or pull it out after it’s done cooking and let it cool outside of the crockpot? Thanks!!

  • dany Miller

    What size can of sweetened condensed milk did you use because when I used a 8 ounce can for the proper amount of time that you said when I open a can it was a solid and not like a liquid Carmel? Please help because I’m really craving Carmel

  • Jen

    Do you know if I could just use a coconut milk in place of the condensed milk and have the same outcome? I’m Lactose Intolerant so coconut milk would be my go to 🙂

    • Gulguli

      I think not, because the caramel comes from the sugar in the condensed milk but coconut milk does not have added sugars.
      Maybe you can try with a can and see ? It’s worth an experiment!

  • Joh Jenkins

    Crockpot caramel recipe….we used to do it this way down under ( Australia )
    Now we can buy it already done for us in a can…from the condensed milk maker!!! Only draw back is the children open the cans and eat it before we get a chance to use it….LOL

  • Dlynn

    This is actually something the troops did in the Korean war. They were so hungry for something sweet and sort of discovered this by accident. But they cooked it until it was solid and ate it like that. They called it flan in a can. At least that’s the story I heard.

  • Allie Talley

    I can remember my mother doing this when we were kids! Except she always took the lid off and covered it tight with foil, you think it makes a difference either way? Ours always turned out looking like your picture and it tasted amazing!

  • Carol McCutcheon

    I did this as a child and got one of the worse spankings of my life. I was only suppose to do it if my mother was at home. Of course, I disobeyed. I put the can on the stove, covered it with water and went out to play. The water boiled off and the can exploded. I cleaned up everything and denied I did it. I would have gotten away with it too if the caramel hadn’t been hanging off the ceiling.

  • Nicole

    Does anyone know how long you can keep the Carmel in the can (unopened) before it goes bad? I made some for an event a couple of weeks ago and the event was cancelled so I have it sitting in my cabinet and was wondering if it will still be good? Thanks in advance.

  • Amy Blickenstaff

    I noticed that in your picture the can of condensed milk had the “peel back” type lid. Does this work as well as the type you must use a can opener for? I am worried about the expansion of the can and having it open on me.

  • Robyn K.

    My grandmother gave this recipe all the same instructions, other than rather putting it on low heat for 8 hours, put it on high heat for 8 hours. Then stick the hot can in the fridge for at least two days.
    When you are ready, melt a bag of semi sweet chocolate chips with 1-2 tablespoons of crisco oru use Gulf Wax Household Paraffin Wax, which I think is in the baking aisle at Walmart (melt over the stove so it stays melted). Then open both side of the can, and push one side unti about half an inch is push out, then cut the Carmel into pieces, dip it into the melted chocolate, the place each pice on wax paper. Once the pieces of candy are easy to pick up without being all over your hands, they are ready to eat!
    It’s take patient, and it’s super messy, but these candies are a family favorite!