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Home / Recipes
3 hours 1 minute
4.47 from 15 votes
29 Comments

1 Ingredient Caramel Sauce

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  • 144
by: Joanna Cismaru
06.17.20

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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 in a jar

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.

A can of sweetened condensed milk

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.

Can of sweetened condensed milk boiling in a pot of water

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.

Can of caramel

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!

Top shot of 1 Ingredient Caramel Sauce in a jar with a spoon in it

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a spoon taking a scoop of caramel sauce from a jar

1 Ingredient Caramel Sauce

4.47 from 15 votes
Prep: 1 min
Cook: 3 hrs
Total: 3 hrs 1 min
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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.

Ingredients

  • 14 ounce sweetened condensed milk 1 can

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.

Recipe Notes

You must use sweetened condensed milk, evaporated milk will not work.
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.

Nutrition Information:

Calories: 159kcal (8%)Carbohydrates: 27g (9%)Protein: 4g (8%)Fat: 4g (6%)Saturated Fat: 3g (19%)Cholesterol: 17mg (6%)Sodium: 63mg (3%)Potassium: 184mg (5%)Sugar: 27g (30%)Vitamin A: 132IU (3%)Vitamin C: 1mg (1%)Calcium: 141mg (14%)Iron: 1mg (6%)
Course:Sauce
Cuisine:American
Keyword:caramel sauce
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 144

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Mia says

    October 3, 2021 at 11:11 am

    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..

    Reply
  2. Cynthia says

    August 12, 2021 at 9:01 pm

    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

    Reply
    • Joanna Cismaru says

      August 13, 2021 at 9:37 am

      It’s based on 2 tablespoons. 🙂

      Reply
  3. G says

    October 10, 2020 at 12:15 pm

    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?

    Reply
    • jo says

      October 11, 2020 at 10:01 am

      I’m so glad you liked this! It will last up to 2 weeks in an airtight container in the fridge. 🙂

      Reply
  4. Brian says

    August 11, 2020 at 8:51 am

    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.

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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