This recipe is so simple that it seems far too good to be true. Believe me, it is true and will produce a thick, delicious caramel with very little effort. Take care to use a deep pot and to ensure that water consistently covers the top of the cans or jars, adding more water if needed. If the water level drops below the top of the containers, they may burst. I like to use a canning rack to keep the containers from resting on the bottom of the pot. You can learn how to easily make your own canning rack to fit any pot in your kitchen. Most recipes for this type of caramel call for the condensed milk to be boiled in the can it is purchased in. With BPA in the news, I decided to experiment and found that the condensed milk could easily be poured into glass canning jars and boiled as if you were canning its contents. I find that jelly sized Mason jars work very well. I simply divide a can of condensed milk (14 ounces) between two half pint (8 ounce) canning jars. Add a canning lid and ring and process the jars as you would if you were canning. The resulting caramel will be every bit as delicious.
Author: Jennifer from 1840 Farm
Equipment
Canning rack
Deep pot
Ingredients
Sweetened condensed milk
Instructions
If you plan to boil the caramel in the cans the condensed milk comes in, simply remove the paper labels from each can. Otherwise, open the cans and pour the condensed milk into canning jars before adding a canning lid and ring. Place the cans and/or jars in the boiling pot, using a canning rack if glass jars are used.
Add enough cold water to the pot to cover by at least an inch, more if the pot allows. Place the lid on the pot and place the pot over high heat. When the water has come to a boil, reduce the heat to a low simmer. Simmer for three hours, checking the water level every so often and adding more water if needed to ensure that the containers remain fully submerged in the water. If you use canning jars, you will notice the caramel taking on a deeper color as time goes on.
When the three hours have passed, turn off the heat and remove the lid from the pot. Allow the water to cool completely to room temperature. Remove the cans/jars from the pot and allow them to cool completely before labeling and storing in the pantry.
Notes
I like to boil several cans/jars at the same time so that I can keep our pantry stocked. Unopened jars of caramel keep in our pantry for three months. As they age, you may notice a few hardened toffee-like bits of sugar in the caramel. Don’t worry, they’re absolutely delicious.A note about canned good storage: You should never use canned foods that show signs of spoilage. If you notice a foul odor or an unexpected change in appearance, discard the canned goods immediately. Any signs of spoilage should be taken seriously and the food should be discarded.