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!
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1 Ingredient 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.
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.