Homemade Caramel

This simple Homemade Caramel sauce was made slow cooker style
using the slow cooker setting on the Instant Pot.

Watch us make this Homemade Caramel recipe!

This method of making Homemade Caramel may take a little time, well 8 hours to be exact, but it is one of the simplest methods of making caramel because it's almost set it and forget it.

So let's get into it so I can show you how it's done!

More recipes ---> Southern Caramel Cake, Praline Caramel Apples, Caramel Apple Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake, Whipping Cream Pound Cake, Buttermilk Pound Cake, Sour Cream Pound Cake, Condensed Milk Pound Cake, Mile High Pound Cake, Kentucky Butter Pound Cake, Sock it to Me Pound Cake, Apple Cider Donut Cake

Ingredients needed:

• Condensed milk
• Water

 Steps to make the caramel:

• First, remove the paper from the cans of condensed milk.
• Place the cans in the Instant Pot or slow cooker.
• Add water to the Instant Pot or slow cooker filling it up as much as possible without causing an overflow.
• Place the top on your device and set it for 8 hours.
• If using the Instant Pot, simply choose the slow cook setting and set the time to eight hours. If using a slow cooker, set it to cook on low for 8 hours.

 Steps to make the Caramel continued..

• After 8 hours, remove the cans from the device, dry them with a towel and allow them to cool.
• Once they are warm to the touch, they can be opened.
• Once the cans have been opened and the caramel has cooled, store the caramel in the refrigerator. The caramel can also be left in the can until you're ready to use it as long as the can remains sealed.

 If you're are using a slow cooker or a crockpot...

You made need to add additional water during the cooking process as the water evaporates during the cooking process.

This was not an issue with using the Instant Pot. Also, releasing the steam was not needed using the Instant Pot.

The caramel can be stored in the refrigerator for up to one month in an airtight container.

I recommend storing it in a mason jar if you are going to keep it for some time as mason jars create a tight seal.

When you're ready to use the caramel, remove it from the refrigerator and place it on the counter and allow it to come to room temperature.

Then heat it in the microwave if needed. If the caramel is too thick, you can add milk to make it thinner.

Enjoy!

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