Ingredients

• 2 cans (14 oz / 400 g each) sweetened condensed milk
• ½ cup (115 g / 1 stick) unsalted butter
• 1 cup packed brown sugar
• ½ cup light corn syrup (or honey)
• 1 tsp vanilla extract
• Pinch of fine sea salt (to taste)

Instructions

1. Place sweetened condensed milk, butter, brown sugar and corn syrup into the slow cooker. Stir to combine.
2. Cover and cook on LOW for 4–5 hours, stirring every 30–45 minutes to prevent hot spots and ensure even color. The mixture will thicken and turn a golden caramel color.
3. When the caramel is thick, smooth and deep golden, turn the cooker off and stir in vanilla and a pinch of salt. Taste and adjust salt or sweetness if needed.
4. Transfer the caramel to a heatproof jar or bowl. Serve warm as a dip, or let cool to room temperature then chill to firm slightly.

Serving Suggestions

• Serve warm with apple slices, pear slices, marshmallows, pretzels or shortbread cookies.
• Drizzle over ice cream, pancakes, waffles or cakes for an indulgent finish.
• Use as a filling for tarts or swirl into brownies before baking.

Storage & Shelf Life

Store cooled caramel in airtight jars in the refrigerator for up to 2 weeks. Reheat gently in the microwave (short bursts) or in a saucepan over low heat before serving.

Tips

• Stir regularly during cooking to avoid scorching and to reach even color.
• If you prefer a thinner sauce, reduce cook time slightly; for thicker caramel, cook a bit longer.
• Substitute corn syrup with honey or golden syrup, but flavor and texture may vary slightly.
• For a salted-caramel version, increase flaky sea salt when serving.

Quick Method Summary

Combine ingredients in slow cooker → cook on LOW 4–5 hours, stirring occasionally → finish with vanilla and salt → serve warm or chill for later.