This Slow Cooker Caramel Sauce recipe is a one of a kind, made with only 2 ingredients, 2 cans of Sweetened Condensed Milk and 1 teaspoon of Vanilla. It takes around 8 hours on low heat, making it a perfect companion for your dessert.

To make your Caramel Sauce in the slow cooker, start by mixing the vanilla into the sweetened condensed milk. Pour this mixture into three half-pint jars, seal them tightly, and place them in your slow cooker filled with water. Cook on low for about 8 hours, then cool slightly before stirring to smooth perfection.

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Can I use evaporated milk for this caramel sauce?

No, you cannot use evaporated milk as a direct substitute for sweetened condensed milk in this caramel sauce recipe. Sweetened condensed milk contains added sugar, crucial for the caramelization process, while evaporated milk does not. For this recipe, you need 2 cans of sweetened condensed milk to achieve the desired sweetness and texture.

What should I do if my caramel sauce is too thick after cooling?

If your caramel sauce becomes too thick after cooling, gently reheat it on low heat, stirring constantly. You can add a small amount of heavy cream or milk, starting with a tablespoon at a time, until you reach the desired consistency. This method will help thin out the sauce without altering its rich flavor.

Slow Cooker Caramel Sauce Ingredients

• 2 cans Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract

How To Make Slow Cooker Caramel Sauce

1. Combine Ingredients: In a bowl, mix the sweetened condensed milk with the vanilla extract until well combined.
2. Fill Jars: Distribute the mixture evenly into three half-pint jelly jars.
3. Secure Jars: Place lids and rings on the jars, ensuring they are tight.
4. Cook: Put the jars in a slow cooker, fill with water until jars are submerged, then cook on low for 8 hours.
5. Remove and Cool: Carefully remove the jars from the slow cooker and let them cool for 15 minutes before opening.
6. Stir: Open the jars and stir the caramel until smooth.
7. Serve or Store: Use the caramel sauce immediately or close the jars with lids and rings to store in the refrigerator.

Recipe Tips

• Jar Selection: Choose mason jars or any heat-safe glass jars with tight lids for making your caramel. This helps cook the caramel evenly and keeps it fresh when stored.
• Water Bath Importance: Make sure to cover the jars completely with water in the slow cooker. The water bath cooks the caramel gently, avoiding any burns and making it smooth.
• Stirring Technique: Once the caramel has cooled a bit, stir it well to make it smooth. If it’s too thick, adding a little warm milk can help thin it out to the right consistency.
• Storage Know-How: If you see sugar crystals in your caramel after storing it, gently heat and stir the sauce to smooth it out again. This is an easy fix for a common issue with stored caramel.

Recipe Variations

• Salted Caramel Sauce: Before you cook, mix in a teaspoon of sea salt with your caramel ingredients. This adds a tasty contrast, making the sauce both sweet and a bit salty, perfect for those who like a mix of flavors.
• Chocolate Caramel Sauce: After the caramel is done, add half a cup of semi-sweet chocolate chips and stir until they melt completely. This turns your caramel into a rich chocolate treat, great for drizzling over desserts.
• Coffee Caramel Sauce: Mix a tablespoon of instant espresso powder into your caramel mix before you start cooking. This gives your caramel a deep coffee flavor, ideal for coffee fans or as a special touch to desserts.
• Spicy Caramel Sauce: Add half a teaspoon of cayenne pepper to your caramel mix for a spicy twist. This version is great for those who like a little heat with their sweet, offering a unique taste experience.

What To Serve With Caramel Sauce

Serve your Caramel Sauce with ice cream, apple slices, pancakes, cheesecake, or popcorn. These sides perfectly complement the rich, sweet flavor of the caramel, enhancing any dessert experience.

How To Store Caramel Sauce

In The Fridge:

Store caramel sauce in an airtight container or a jar with a tight-fitting lid. Keep it in the refrigerator for up to 2 weeks. Ensure it’s cooled to room temperature before refrigerating to maintain the best quality.

In The Freezer:

Caramel sauce is not recommended for freezing due to texture changes upon thawing. The sauce may separate or become grainy, losing its smooth consistency.

How To Reheat Caramel Sauce

Reheat your Caramel Sauce by placing it in a microwave-safe container and heating it in short intervals, stirring between each, until warm. Alternatively, warm it over low heat in a saucepan, stirring frequently to prevent burning.

Check out More Slow Cooker Recipes:

• Slow Cooker Tomato Pasta Sauce
• Slow Cooker Green Tomato Chutney
• 5 Ingredient Slow Cooker Queso Dip