Submitted by Carol McJannett
Condensed Milk Caramel – the ‘No Can’ method
Ingredients
- 1 can of condensed milk
- 1 jam, coffee or preserving jar
Instructions
- Empty condensed milk into jar, cover with 2 layers of alfoil, secure with strong rubber band
- Place in slow cooker and fill with hot tap water to just above the milk line.
- 4hrs on High
- Leave to cool in slow cooker.
- Note from Slow Cooker Central: Be sure water is tap temperature only. Boiling water could crack your bowl.
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Can you store this out of the fridge if the jars seal?
How long does the caramel keep with this out of can method?
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 🙂
Instead of foil can I just use a lid for the jar? I dont like cooking with alfoil.
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
Can you add salt to this to make salted caramel and if so how much salt to say a 400g tin?
I’ve added cracked salt into mine before yes … not sure on exact amounts though – just to taste. Start small and build up as easier to add more but you can’t take it back out if you start too heavy handed 🙂
I do this in 8 oz canning jars and just put a regular canning lid and ring on it, not screwed too tight. This way I can monitor the color of the caramel so I know its exactly how I want it.
I’ve also used sweetened condensed coconut milk for this and it worked beautifully. I forgot my leftovers were in the fridge and they were still perfect over a year later.