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Into the slow cooker, lay an unopened can of condensed milk on its side. Note: The labels can be left on the cans or it can be removed before placing into the slow cooker.Depending on the size of your slow cooker, you can make 3-4 cans at the same time.
Fill the slow cooker with enough hot tap water, so that the cans are covered with at least 5 cm (2 inches) of water.Note:For safety reasons do make sure that the cans are completely submerged in water.
Put the lid on your slow cooker, turn it on to LOW setting and allow it to cook for 8 hours.Note: During the cooking time check the water level. The water level should not drop. If it has dropped, top up with boiling water from the kettle.
After the time is up, use tongs to carefully remove the hot cans and place onto a folded tea towel.
Allow the cans to completely cool before opening.Note: DO NOT OPEN the cans just after removing from the slow cooker. The caramel is extremely hot and under pressure inside the tin and can cause severe burns if you are not careful. So, have patience and allow it to cool completely before opening.
Use this sauce as a filling:This condensed milk caramel is very thick; it can be used straight from the can as a filling for cakes or cookie sandwiches.If the sauce looks lumpy or has air pockets in it, remove it from the can, warm it in the microwave, and mix until smooth.Make it a pouring sauce:For either of the methods below, warm the caramel sauce in the microwave first and use a whisk to mix everything together. To make a thick sauce for dipping. Take some of the thick sauce and mix in small quantities of condensed milk, until you get a consistency you like.To make a pouring sauce for drizzling over ice cream. Take some of the thick sauce and mix in small quantities of milk until you get the desired consistency.Tip: Don’t thin down the entire can. Because you are adding liquid to the sauce, you are also increasing the volume of sauce. Also, if you have added just a little too much liquid, you can add some of the reserved sauce to thicken it.