Condensed Milk Caramel – the ‘No Can’ method

Submitted by Carol McJannett

Condensed Milk Caramel – the ‘No Can’ method

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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes


  • 1 can of condensed milk
  • 1 jam, coffee or preserving jar


  • 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.

7 thoughts on “Condensed Milk Caramel – the ‘No Can’ method”

  1. 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) !!!
    Im resolute. The jar it will be.
    Thanks in Advance. x

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