My mother put me onto this recipe. And my mother doesn’t love cooking like I do, so I knew it had to be something special. If you have a crockpot and a full day to spend waiting for the crockpot to whip up the best and easiest batch of caramel you’ve ever had, this recipe is for you too. Making caramel can be a nerve wracking experience with the threat of burning the sugar always looming. This method takes a lot longer, but it also takes all the stress away leaving you with a perfect batch of caramel to eat with apples, in or on desserts, and any other way you enjoy caramel.
Your grocery list
Canned goods
- Sweetened condensed milk
Equipment/tools you’ll need
- Crockpot
- Can opener
How to make caramel in a crockpot?
Step 1: Prepare crockpot
- Fill your crockpot with water. The water level should be 1-2 inches above the can when laid on its side.
Step 2: Cook caramel in can
- Add unopened can of sweetened condensed milk to the crockpot. Cover and cook for 8-9 hours on high.
- All crockpot temperatures vary, and many of them only have “low/medium/high”. The water in my crockpot had a temperature of 212 degrees Fahrenheit, so adjust your settings accordingly.
Step 3: Let it cool
- Let the can cool completely. Do NOT open the can before it has cooled completely. Molten lava-like caramel could splatter everywhere if you don’t.
- If you can carefully remove the can from the crockpot/water, it will speed up the cooling time. If not, be patient. It’s better than being covered in scalding hot caramel.
What’s the science behind making caramel in a crockpot?
Caramelization is a chemical process that occurs when sugar is heated, leading to the browning and development of complex flavors.
When using a crockpot, the slow and steady application of low heat allows the sugar to caramelize gradually without the risk of burning. The gentle heat of the crockpot promotes even browning and ensures that the sugar melts and caramelizes uniformly.
Additionally, the enclosed environment of the can in the crockpot helps to trap steam, which condenses and drips back into the caramel, aiding in the prevention of crystallization. This slow evaporation of moisture contributes to the smooth texture of the caramel.
Ways to adjust and enjoy your crockpot caramel
- The color of your caramel will vary based on how long it cooks. Around 5 hours makes a blonde, nougat-flavored caramel. Cooking for around 8-9 hours will result in a thicker, darker brown caramel.
- I love to add it to ice cream or as a dip for apple slices.
