Last updated on August 8th, 2017 at 11:27 am
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.
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.
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!
1 Ingredient Caramel Sauce
Print Pin RateIngredients
- 1 14 oz can sweetened condensed milk
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
If you want your sauce to be smoother, place the can in hot water from the tap for a few minutes before opening.
The longer you let the can boil in water, the darker the caramel sauce will be.
Alternately, you can use a slow cooker on low heat for 8 hours, also making sure to top with water occasionally.
Shelly says
November 12, 2018 at 9:38 amOkay 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
Nicole Beaulieu says
November 13, 2018 at 9:49 amYes exactly
Shelly says
November 13, 2018 at 10:11 amThank you so much.
yardley pal says
June 10, 2016 at 12:56 amHi 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.
Joanna Cismaru says
June 10, 2016 at 10:34 amInteresting, 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.
Kate Henry says
January 15, 2016 at 10:11 amThis 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!
Jennifer says
October 14, 2016 at 8:45 pmSame 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…
Joanna Cismaru says
October 15, 2016 at 10:21 amHi 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.
susan says
November 13, 2015 at 10:52 pmThis sounds like a great recipe. I’ll try it with mason jars because tin cans are lined with BPA.
nok says
August 26, 2015 at 8:26 amThis 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!!!
Deborah says
August 2, 2015 at 8:22 amI 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
Liz Thompson says
April 1, 2015 at 8:30 amYou 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 … 🙂
Sarah @ SnixyKitchen says
February 6, 2015 at 12:12 pmYum – I’ve been wanting to try this! I’d totally lick the lid too:)
Chantelle Simpson says
February 4, 2015 at 5:40 amIn Australia we have tins of Carnation condensed milk and have been using the boiling the tin method since I was a young child.
Trish @ Well Worn Fork says
February 3, 2015 at 12:50 pmI thought the one ingredient was going to be sugar – you had me fooled! This is cool, I’ll have to give it a try.
Auntiepatch says
February 3, 2015 at 10:29 amI made some in the slow cooker but I put the milk in pint mason jars with canning lids. Yum!
Shauna says
October 4, 2015 at 8:46 pmLet 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!!!!!
Joan says
February 3, 2015 at 9:15 amMy mother-in-law used to make this! I have read that it can be dangerous to boil it in the can though, it has been said that it is possible that the can to explode…!
David says
February 3, 2015 at 8:49 amIt’s called “dulce de leche,” which literally translates to “sweet of the milk.” It can also be done in a slow cooker. The important part is to boil it at a simmer or a little more, because I’ve seen these cans blow up when someone got impatient and put them to a rolling boil, slinging scalding-hot caramel in all directions. My favorite method for this is the aforementioned slow-cooker or a sauce pot with a vented lid (like the T-Fal glass lids with a small hole, which keeps the steam from rushing out under the rim of the lid and down the side of the pan). The heavy glass lid will catch the caramel sauce if the can blows, limiting both the burn risk and the mess; a flawed can may blow even at simmering to medium heat.
Heather C says
February 3, 2015 at 6:32 amThanks, I have heard of this caramel method, but never tried it. I’m hoping you do find a great macaron recipe, I’m scared to try them myself and I even bought a macaron baking mat at Homegoods, so far it hasn’t gotten any use.
jo says
February 3, 2015 at 9:12 amI hope so too Heather, it’s my goal for this year. 🙂
Katy says
February 3, 2015 at 6:24 amMy mom is from Ukraine and that is how everyone makes caramel there. It’s a cool trick, but also you must be careful to keep the can covered in water. I’ve heard friends tell stories of the cans exploding all over their kitchens. Also, some people are now taking the condensed milk out of the aluminum can and placing it in a glass mason jar and cooking in the slow cooker, they are saying that the toxic coating from the can is leeching into the caramel sauce as it cooks. It is the best caramel sauce ever though, I usually cook a few cans at a time 🙂
jo says
February 3, 2015 at 9:14 amInteresting, how have I never heard of this until recently! LOL