Easy Crock Pot Recipes – Homemade Caramel Dip

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I was over at my neighbor Girly Girl’s house the other day, and she told me about an easy recipe for making caramel apple dip.  I was pretty interested since there was absolutely no stove top cooking involved.  Oh, and there was that whole part about the recipe calling for only 1 ingredient.

I didn’t think it would work.  But it did.  Who knew you could make your own caramel dip for just 1 can of sweetened condensed milk? This recipe totally rocks, and you can make it in your sleep.

Ingredients

1 can sweetened condensed milk

Supplies

1 Crock pot {I used a 6 quart crock pot*}
Enough water to cover the can of sweetened condensed milk

Directions

Grab a can of sweetened condensed milk, remove the label, and place the can on an old plate {or in a custard dish} and place it in a crock pot. The reason for placing the can on an plate is that it could rust, and you probably don’t want a rust ring on the bottom of your crock pot.  Especially if you have OCD like me.

Fill the crock pot with enough water so the can is totally submerged and place the crock pot lid on.  Cook on low for 8 hours.

When the 8 hours are up, remove the lid and let the water surrounding the can cool.  Using tongs, remove the can out of the crock pot and allow  it to cool for an hour or so.  Wipe any rust off the can and then open ‘er up.

Viola!  Caramel dip!  Serve with apples for an awesome afternoon snack.

Have YOU tried this before?  What did you think?  Pretty awesome don’t you think?

~Mavis

Find More Delicious Recipes

Looking for more recipes for dips and spreads?  Check out Circle of Friends Cookbook By the Goose Berrypatch. The Amazon kindle eBook price is only $.99.

* Direct link to Amazon product

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Comments

  1. you can put the milk in a canning jar with the lid on and do it the same way with no worries of rust rings :) and then you have a container to store it in already.

  2. My old boss makes this and puts it in a shortbread crust pie and serves with whipped cream…. it’s sooooooo rich, and sooooooo good! And a tiny little piece goes a long way :)

  3. Who comes up with these ideas? Brilliant!

  4. I shall try this! Thanks for sharing!

  5. I’ve done this before. Love the idea of putting it in a glass jar with a seal first. No chance of rust.

    I’ve also heard it called that fancy french term..Dulce de Leche.

    Whatever it’s called….it’s so good!!!!

  6. Do this in oven and then use to make banana caramel pie….delicious but like above little goes long ways.

  7. Way back last century, when I was young and charming….. ok… was the 80′s so now u know…..! Do u want a laugh at my expense?? That got your attention!!

    I did this but in a pot on the stove. My mum used to do it and I knew you had to keep the tin covered in water. That was fine as I was home with the ex hubby an kids. Then I got a call to go in to work, so giving the ex full instructions to keep checking the pot and keep it covered with water. Two hours later I arrived home and was outside greeting the kids when there was an almighty BOOOOM and a smash, and the kitchen window changed colour as a part of the can exited thru a pane of glass. The mess was horrific, all over the walls, windows, ceiling, fireplace, pile of washing on the table, floor….. it was everywhere and stuck like **** to a babies blanket.

    Need I add, I was not happy?? I made him start to clean up while I took the kids to a neighbour (had a coffee to to calm my nerves) to keep them out of it. It took about 5 hrs to clean it that day and a further 4 hrs the next. I could not get over how much caramel there was from one small tin. It took about week of washing to get the kitchen back to a semi pristine state.

    Since then, I have NOT made caramel this way but brought it ready made….. but this idea is good and certainly a lot safer. I might give it a try again.

  8. I did this on the stove, making sure the can was covered with water at all times and boiled it for two hours, then let it cool to touch before opening. I had heard of it exploding but it never happened to me. The crock pot idea sounds like a little less dangerous. The label on the can actually says “do not boil in water” I thought that was funny that enough had done this and exploded it that they put that as a warning on the can! The carmel is awesome!

  9. Elizabeth says:

    I do this all the time, it is dulce de leche and is in a Mexican cookbook I have. I have never had a problem with cooking in the can, though it is not supposed to be boiled, just simmered. And yes, there is a caution right on the can to not heat in the can. So, properly done, in 30 years I have never exploded a can. It also works fine using the lower fat sweetened condensed milk also. We serve it with vanilla ice cream and Tia Maria cookies.

  10. It’s great on angel food cake

  11. Sara Jane says:

    I make this all the time on the stove. Put it in a pan of water keep it covered for 3 hours. Let cool completely. Wonderful. My kids love when fall hits they come home and with in the hour they have eaten a whole can. Always make two. One for the fridge and one for now. Thanks Mavis

  12. I’m kind of skeptical. Is this how they make normal caramel that they repackage in the store for apple dipping? Are we making the regular stuff here and I’m just too young to know how it’s made? Or is this different stuff that tastes like caramel?

    • Elizabeth F says:

      This is what I know…I have an almost 50 year old Mexican cookbook that calls it Leche Quemada( Caramel Milk Pudding) and it is to simmer an unopened can in enough water to cover for 2-3 hours. That is what I do. Open. Warm or cool it can be served over ice cream or as a pudding topped with whip cream. Our authentic non-Taco bell Mexican restaurant in town serves it with the ice cream or with the whipped cream along with Tia Maria cookies which is how I choose to do it. It is extremely rich and delicious and nothing at all like the goop sold in the stores as caramel apple dip.

      Leche Quemada would be delicious with apple slices as some here use it and you would not be buying that stuff that has all kinds of additives and preservatives. Though in itself it is very calorie laden naturally.

      • Thanks for responding Elizabeth! Yes, I looked up the nutritional information for one can of sweetened condensed milk.. approximately 1,200 calories per can. That means it has to taste awesome!!!

        • Elizabeth F says:

          The caramel apple dip I make is this…I take a half block of neufchatel cheese (4oz) and stir in brown sugar, mix well add a dash of vanilla. Chop up some peanuts(optional) and serve with the apple slices. We used this as a treat often when I had a girl scout troop. You can make as little or as much as you want.

  13. Christie says:

    Can I make regular caramel apples with this stuff or do I have to buy the candies?

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