Condensed Milk Caramel – the ‘No Can’ method
Baking, Condiments/Preserves, Dessert
December 3, 2014
- Prep: 5 mins
- Cook: 4 hrs
-
5 mins
4 hrs
4 hrs 5 mins
Directions
1Empty condensed milk into jar, cover with 2 layers of alfoil, secure with strong rubber band
2Place in slow cooker and fill with hot tap water to just above the milk line.
34hrs on High
4Leave to cool in slow cooker.
5
6
7Note from Slow Cooker Central: Be sure water is tap temperature only. Boiling water could crack your bowl.
Submitted by Carol McJannett
5 Reviews
Kathy Bowe
December 11, 2016
Instead of foil can I just use a lid for the jar? I dont like cooking with alfoil.
Paulene @ Slow Cooker Central
December 10, 2016
Nadya I would assume it’s the same as the caramel cooked in the can
I’d keep it in the fridge and use within 2wks myself 🙂
Nadya
December 9, 2016
How long does the caramel keep with this out of can method?
Katherine johnson
December 6, 2016
Can you store this out of the fridge if the jars seal?
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Dave.
December 4, 2017
I fancy making caramel in a jar.
I have a large coffee jar with the usual plastic lid.
Any liklihood of the lid cracking under the heat generated or even having the lid expand and leak ??
Second, I have a 1L kilner jar with a normal spring lock.
Can I use that as my container and do I submerge it in water, just like a can ?
(As Im asking these questions, Im beginning to talk my way out of transferring the milk to a jar) !!!
NO
Im resolute. The jar it will be.
Thanks in Advance. x