1 Ingredient Caramel Sauce
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1 Ingredient Caramel Sauce – you won’t believe how easy this is, you only need 1 ingredient and less than a minute prep time and you have smooth and delicious caramel sauce.
1 Ingredient Caramel Sauce
This has seriously got to be the silliest thing I’ve ever posted … BUT I was so curious, I just had to try this. I was watching youtube the other day looking at how to make macarons, yes I am scared of making them and think that if I watch a million videos I’ll get the courage to make them some day, when I came across a video on how to make caramel sauce.
You see I’ve never made caramel sauce at home, I always buy the stuff. For one I don’t use it often, and two I couldn’t be bothered. However this video intrigued me because it required only one ingredient, my friends. And that was sweetened condensed milk. Now I always have this stuff in my pantry, don’t ask me why, I’m a food blogger, we need sweetened condensed milk.
I used the Eagle Brand, I think that’s pretty much the only brand they have at my local grocery store, but any brand will work, so don’t worry about that.
How To Make 1 Ingredient Caramel Sauce
Remove the label from the can if you can, otherwise just leave it on, it will easily come off as you boil this. That’s right, you heard me right. Fill a soup pot, or some pot that’s deep enough, with hot water then place the can in the pot. Make sure it’s covered with water. You want there to be a couple inches of water over the can.
Now boil this on medium high heat for 2 1/2 to 3 hours. I boiled mine for 3 hours. The longer you keep it the darker and thicker it will be. Make sure you look at it occasionally because you will need to add more water as some water will evaporate. After 3 hours remove let the can cool completely in the water. then remove from pot. I left mine out on the counter overnight because I didn’t need it until the next day. Before opening it i placed it in the pot with hot water from the tap for just a few minutes so that the caramel becomes a bit smoother. Just make sure you don’t open the can immediately after boiling it for 3 hours, you could hurt yourself.
Yes I licked the caramel sauce from that lid, cause I’m a kid that way, not a mature woman!
So let me tell you that I was full of skepticism as I was making this, not believing that it would work. But it does! It’s like magic! And you know how I love all things magic.
Alternately, you can place the can in the slow cooker and fill the slow cooker with water, set it on low and leave it there for 8 hours. Same thing with the slow cooker though, you might want to check on it occasionally and add more hot water.
So there you have it, the easiest way to make caramel sauce or dulce de leche, to me they’re one and the same. Can’t beat that, 1 ingredient! Come back for my next post where I will show you another magic recipe I made where I used this caramel sauce. You won’t believe it!
Other Delicious Recipes To Try
- Apple Hand Pies
- Caramel Apple Dip
- Salted Caramel Apple Pie Cheesecake Bars
- Mini Salted Caramel Cheesecakes
- Scrumptious Caramel Pear Pie
- Canadian Butter Tarts
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1 Ingredient Caramel Sauce
Ingredients
- 14 ounce sweetened condensed milk (1 can)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Fill a deep pot with hot water and bring to a boil. Immerse closed can in the pot. Make sure there are at least a couple of inches of water above the can. The label will come off at some point during boiling.
- Let it boil or simmer on medium heat for about 3 hours. Check on it occasionally, and top with water as water will evaporate. Remove from heat and let it cool completely before opening the can.
Notes
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’m surprised that this recipe is still making the rounds, as there have been many an explosion of the can as it builds up pressure..! I’m a bit leary of this one. Hope it all goes well for everyone..! Looks delish..
I love the idea that it takes no time at all to make. My question is: you state that this recipe serves 8. What do you consider a serving size? Thanks
It’s based on 2 tablespoons. 🙂
I was very skeptic when I read it… but this is AMAZING!! Never knew it could be so easy. No more boiling, stirring, and non-stop watching the pan on the stove for me anymore! I had to try it out since your recipes are a never-fail. Just curious does it need to be refrigerated and how long it will last?
I’m so glad you liked this! It will last up to 2 weeks in an airtight container in the fridge. 🙂
I’ve made this in my stove-top pressure cooker. It took only 15 minutes of cooking once the pot was pressurized, and then I let pressure reduce naturally (removed pot from heat, let to sit for 15 minutes before ensuring pressure was fully released and then opening). For those with an Instant Pot, it would probably be similar. It’s a very delicious treat.
Okay so just so that I have this straight. Would love to try this, however I would like to make it directly in the canning jar. So I empty the can into the jar and seal it tight and then completely submerge the jar in water and boil for 2.5 to 3 hours. Is this correct? Thank you
Yes exactly
Thank you so much.
Hi Jo, I made your meatballs in mushroom sauce and it turned out pretty good.
Regarding the caramel sauce, I make it in the pressure cooker and it takes only 15 minutes or less.If you want to keep it for 30 minutes or more,it makes a delightful dessert where after it is cooked through,cut open both sides but leave the lid on one side and push it out inch by inch and cut it with a knife.Believe me, I have made this recipe literally 100 of times and its NEVER failed.Serve it with cream or icecream.
Interesting, I would be scared to do it in the pressure cooker afraid it’s going to explode but now I’ll have to try it.
This is not actually caramel, it’s Dulce de Leche. But that’s a quibble because it really does taste like caramel.
Anyway, I also make mine in a canning jar. The benefit of making it in a canning jar is that you can peek and see how dark the “caramel” is getting. I like mine a lot darker than the illustration here. Just don’t go too dark. The darker you go the thicker the “caramel” turns out. I once made Dulce de Leche candy by cooking too long. It was so thick I could turn the container upside down and it didn’t move!
Same method when using canning jars and materials? Put condensed milk into jars, close, submerge and cook for three hours? After I can store them up to how long? These would be great gifts this year…
Hi Jennifer,
Great question, but I don’t think I have an answer for you. You can put the cans in the slow cooker and follow these steps, and then after put them into jars and maybe then follow canning procedure. If you do follow canning procedure you should be able to store these for months, but please don’t take my word for it, I’m not an expert when it comes to canning.
This sounds like a great recipe. I’ll try it with mason jars because tin cans are lined with BPA.
This caramel making is one of the best part of my very first “BANOFFI PIE” recipe that I’ve got from cook book. It takes so much long time to do. I did it 1-2 times by boiling the tin cans under water level for 3 hours. Adding 1-2 teaspoons of espresso per 1 can to make it’s more aroma.
Anyway, this caramel is still the best result, many times I try to find another methods from other cook books or website to get close this result but mare time saving and less dangerous. Nothing ‘s compare to this technique indeed!!!
I bake mine cans in the oven for the three hours. Lots of water, . Great if you are having a baking day anyway. I got the tip from Chef Chuck Hughes
You don’t have to go through the trouble of cooking the condensed milk for 3 hours plus. You can use the Nestle brand condensed milk “La Lechera Dulce de Leche” which is the same condensed milk, except that it’s already cooked. Just saying … 🙂
Yum – I’ve been wanting to try this! I’d totally lick the lid too:)
In Australia we have tins of Carnation condensed milk and have been using the boiling the tin method since I was a young child.
I thought the one ingredient was going to be sugar – you had me fooled! This is cool, I’ll have to give it a try.
I made some in the slow cooker but I put the milk in pint mason jars with canning lids. Yum!
Let me ask you….so you opened the can of condensed milk and put it into canning jars with lids and then followed the directions as if it were in the unopened can? This way, the “caramel” seals for storing in a cupboard until opened instead of needing to be refrigerated right away?
I am hoping to make.some of this and sell it at a bake sale this weekend and am cincerned about selling aomething that needs to be refrigerated right away.
I look forward to your reply!!! Thank you so much!!!!!