I’ll be the first to admit that I love caramel sauce. Like… LOVE IT. I like to have it on everything – I’d even spread caramel sauce on caramel sauce.
You can make caramel sauce on the stove, which I have. I’ve stood there.. being careful not to disturb the sugar as it’s melting in the water.. and then the endless wasting time watching it boil.. and boil.. and then boil some more. Waiting till it came to “just” the right color. Then sploosh.. adding the cream. That was the scariest part of making this sauce because adding the cream would make it boil up like a volcano and it would scare the crap out of me, and I’d be there, stirring like a mad woman in the hopes that it didn’t overflow onto the top of the burners, and then you’d have burnt caramel sauce that stunk.
Not to mention it’s hot as lava when it’s in that pot.
Nope. I have this new other way! The Instant Pot!! The benefits of the Instant Pot shine through again!! From everything making yogurt to now making caramel sauce – if it could make my bed and shovel my walk, I’d probably marry it.
It’s the easiest thing, sincerely, ever!! To make this wonderful type of caramel sauce – or, dulche de leche is another name – open a can of Sweetened Condensed Milk. YUM!! No licking that sharp lid – you may be left with a partial tongue that’s really no good for licking with, and you might sound funny when you talk, which wouldn’t be fun. So, just pour the soon-to-be-caramel-sauce into small jars. Baby food jars, small canning jars, old jam jars, whatever you have that will contain that golden sauce of amazing.
Make sure that you tighten the lids very securely. I found that one of my jars’ lids wasn’t on tight enough and it allowed water in during the process and so I lost that one small jar, but the rest were amazing! So remember, tight lids ppl! (not so tight that you need a bodybuilder to open them for you but you know, finger tight.)
Put the stainless steel rack inside the cooking insert and then place the jars on top of the rack. Fill the cooking insert with enough water to just cover the jars. Using the “Slow Cooker” button, adjust the time for 8 – 10 hours. Put on the lid and leave it to do it’s magic.
If you set it in the morning, it will be done in time to be dolloped on top of ice cream, or even pie. If you put it on before you go to bed, it will be ready in the morning to drizzle onto your granola or even into your coffee or tea (which is what I LOVE to use it for!). Alternatively, and, well kind of obviously, if you have a regular crock pot/ slow cooker, do the exact same procedure for the exact same amount of time.
Careful when pulling the jars out of the water, they’re going to be hot hot hot! Open the lids and marvel at the magic that happened in those 8 – 10 hours (the longer the time, the darker the caramel).
This caramel sauce is SO useful with all it’s .. uses! Ice cream, cheese cakes, coffee-teas, you could even simply dip apples in it or drizzle it on banana pieces! When you make this super easy caramel sauce (because I know you will, it’s so easy!!) please let me know how you used it!!! And yes, licking it out of the jar counts as a use.