Ingredients
395g sweetened condensed milk
1 tbsp sea salt flakes
Equipment
- 1 slow cooker
- 1 baking paper
- 1 metal spoon
Instructions
- Gather all ingredients.
- Line the bottom of the slow cooker with baking paper (this prevents rust rings forming on the base of your slow cooker). Place tin into slow cooker (I used two tins because I like to have one on standby in the pantry).
- Cover tins with water and turn slow cooker to high until it comes to the boil. Turn down to low and cook on low for 8 hours or alternately on high for 4 hours.
- Leave to completely cool and decant caramel into a bowl. Sprinkle sea salt flakes over caramel and stir well with a metal spoon until the sea salt is completely dissolved. Store in the fridge for up to 2 weeks.
Notes
Tip
This caramel needs to cool in the can. It is dangerous to open a can of boiling hot caramel.
Variation
A nip (30ml) of bourbon, whiskey or Kahlua, for example, will boost the flavour and give you a delicious sauce for your desserts.
Storage
Store in the fridge for up to 2 weeks.
