Condensed Milk Caramel – the ‘No Can’ method

Condensed Milk Caramel – the ‘No Can’ method

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December 3, 2014

  • Prep: 5 mins
  • Cook: 4 hrs


1 can of condensed milk

1 jam, coffee or preserving jar


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.

5Note from Slow Cooker Central: Be sure water is tap temperature only. Boiling water could crack your bowl.

Submitted by Carol McJannett


7 Reviews

Paulene @ Slow Cooker Central

December 16, 2021

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 🙂


December 14, 2021

Can you add salt to this to make salted caramel and if so how much salt to say a 400g tin?


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

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 🙂


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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