Hey there! I present to you today one of the most unexpectedly delicious delights that requires just one ingredient—the joy of cooking with simplicity. Slow Cooker Sweetened Condensed Milk Caramel, or “Dulce de Leche” in Latin America or “Cajeta” in Mexico, is what we’re going to whip up here. It’s incredible how something with such a sophisticated and flavorful background can emerge from such a plain source. Sweetened condensed milk caramel isn’t really a new trick—people have been enjoying it for years—but I still think it’s worth trying again and again because of the culinary enchantment it possesses. You may use it as a coffee sweetener, a topping for sweets, or even to make a unique present for a friend.
Recommended Serving Sizes: This Sweetened Condensed Milk Caramel, which is cooked in a slow cooker, is incredibly adaptable. You may pour it over a hot brownie, top your pancakes in the morning, add it to trifles, or swirl it into cheesecakes. Indulge in it with sliced apples, dip pretzels in it for a luscious treat, and top off your ice cream sundae with it. To be honest, the sky’s the limit!
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Refined Condensed Milk Caramel Made in a Slow Cooker
Servings: Makes around 1 to 1 caramel, half a cup
Things needed:
– Honey-sweetened condensed milk, one 14-oz can
What to do:
1. While the can of sweetened condensed milk is still unopened, remove the label. Before you put the can in your slow cooker, check to see if there are any paper scraps sticking to it.
2 Set the slow cooker on a flat surface and set the can on its side. Most slow cookers have enough room for a couple of cans, so don’t worry if you’re planning on creating a big amount.
3. Put the cans in the slow cooker and cover them with water, making sure there’s at least 2 inches of water around them. This will keep the cans from exploding from the pressure buildup.
4. Simmer the mixture gradually for 8 hours on “Low” in your slow cooker. Use caution while removing the can using tongs, as it is quite hot.
No opening the can until it has cooled to room temperature, step 5. Here is where all the magic happens: the caramel will thicken to the ideal spoonable consistency as it cools.
6. After it has cooled, remove the lid and you will find a golden gem: your handmade caramel. It is now prepared to adorn whatever dessert—or spoon—that comes into contact with.
Notes and Alternatives: – Cook the can for a shorter duration, say 6 hours, to generate a lighter caramel.
– A Do not open the can while it is still hot; doing so might result in severe burns from the contents.
– A Make many cans of caramel at once and put them (unopened) in the pantry for later use; they’ll keep just fine. –
Once the caramel has cooled, you may add a sprinkle of sea salt or half a teaspoon of vanilla extract for a fusion of vanilla and caramel if you’re looking to amp up the flavor.
Making this caramel under pressure takes just around 40 minutes if you’re up for an adventure and have a pressure cooker. For safety guidelines, always check the handbook that came with your pressure cooker.
