A few summers ago we bought a small ice cream maker at Sam’s Club. The Goose and I were so excited – we put a lot of work into developing the perfect vanilla ice cream recipe, the perfect chocolate ice cream recipe, and the perfect toppings for our ice cream sundaes.
We tried everything – chocolate chips, chopped nuts, strawberry jam – even melted peanut butter! In the end, The Goose decided that his ice cream was best when topped with nothing but sprinkles. I, on the other hand, decided that caramel, hot fudge and whipped cream was the way to go. So, when I found out that you could make homemade caramel using a can of sweetened, condensed milk and a crockpot I had to try it. And I am SO GLAD that I did.
Crockpot Caramel is so, so, so good. It’s sweet, velvety, and at my house, eaten by the spoonful. Trust me – this is a recipe you need to try.
1 can of sweetened, condensed milk
Place the can in a small slow cooker (I usually remove the label first). Cover with water. Cook on low for up to 10 hours (or high for about five hours if you’re looking to speed things up a bit).
To serve, simply remove the can from the crockpot and spoon over your favorite ice cream, put it in a small cup and use as a dipper for sliced apples, or just get your big spoon and eat it right out of the can.
Leftover Crockpot Caramel should be stored in an airtight container in the refrigerator. (I typically use an 8-ounce mason jar, so I can heat it up in the microwave for a few seconds before eating it).
Rumor has it that Crockpot Caramel can last in the refrigerator for up to two weeks – but I wouldn’t know. Ours is usually gone in two days.