Posts Tagged ‘Caramel’

Caramel Sauce from Sweetened Condensed Milk


Stove Top
Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  1. Remove the label from the can.
  2. Place the unopened can on it’s side in a large pot and fill with water so the water is 1″ above the can.
  3. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  4. Remove from heat and let cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Slow Cooker
  1. Place unopened can in slow cooker on it’s side.
  2. Fill slow cooker with water so the entire can is submerged. Cook on low 8-10 hours.
  3. Cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Homemade Caramel Sauce

2 qt. heavy saucepan
Candy thermometer

14.5 ounces sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1 cup water
1 cup heavy cream

Combine sugar, light corn syrup, cream of tartar and water in the saucepan over high heat and give it a stir. Allow the sugar to dissolve.

When the sugar has dissolved, reach for your candy thermometer and apply as the manufacture suggests. Pretty soon the mixture will reach a boil and the temperature will start increasing.

Turn the heat down to medium once you hit 230 degrees F and in about five minutes, you’ll get close to 300 degrees F. That’s when you can give it a stir.

Once you get to 340 degrees F, turn the heat off and remove the thermometer (be careful, it’ll be hot).

Pour in the heavy cream (stand back because it’ll bubble). Just wait. It’s just the moisture cooking out of the cream. As soon as you can safely approach the cooktop again, return the heat to medium and continue cooking for three minutes.

Remove from heat and let it cool thoroughly before containment. In the fridge it will last about a month.

Hittin’ the Caramel Sauce from Food Network‏!

 By Alten Brown

Crock-Pot Caramel


2 cans sweetened condensed milk
3 small canning jars with lids and rings
a crock pot
Divide the sweetened condensed milk from 2 cans equally into 2 pint canning jars. Close jars with lids and rings.
Place jars (or the unopened can of sweetened condensed milk) into crock pot and fill crock pot as full as you possibly can so that jars or can are completely submerged in the water. This is important! No part of the jar or can should be out of the water at any time! Turn crock pot to low for 8-10 hours, refilling water if necessary.
Let caramel cool on counter at room temperature before opening. The canning jars may appear to seal but the caramel will NOT be shelf stable–it should be stored in the refrigerator!

Preparation time: 5 minute(s)

Cooking time: 8 hour(s)

Use on apples, ice cream, cakes, cooking, anything you would like Caramel on! Keep refrigerated and allow to become room temperature or sit in a warm water bath before each use!


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