Sunday, October 28, 2012

Crock-pot Caramel

So I found this on Pintrest. I didn't know if it was for real or not, but I had cans of milk in my pantry, so I thought I'd give it a try. It works!! I was shocked, I thought it wouldn't. I was very terrified to try this for fear that this hot can would explode and burn me. So I took extra precautions and made sure the can was completely cooled before opening. A hot can, is a pressured can, and could turn into a old faithful. So just make sure you let the can cool.

First I pulled off the label on my can of sweetened condensed milk. (Do NOT use Evaporated Milk)

Then I completely submerged it in water, and set my timer for 8 hours on LOW. (I would suggest sitting it on a small plate or saucer, as this left a light rust ring on the bottom of my crock pot. Most of it scrubbed off, but just warning you.)

After 8 hours, I scooped it out with a slotted spoon and placed it in cold water in my sink for a minute. Then, when I was able to touch it, I placed it in the fridge for about 20-30 minutes.

After I opened it up, I found CARAMEL!!!

For me this was not a very good tasting caramel. It's not bad, but not that good either. Maybe it's because I used a fat free milk?? It also was more of a thick pudding consistency, although it is sticky, it's not a runny sauce like I was expecting. I will definitely try this again, with a regular can of milk. I will then update as far as flavor goes, but if I get this result again, I will not be making my caramel this way anymore. It works great in coffee though. Just use this, no milk or sugar, and it acts as your sugar, and cream! :)

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