This classic one-ingredient Mock Caramel Sauce can be used as the perfect topping for any dessert, as the filling for a homemade pie or tart, and guaranteed to satisfy your caramel cravings. It’s so easy to make it’s ridiculous.
Welcome to the age of everything old is new again in 1930 Eagle Brand released this simple to follow the recipe to make a delicious Mock Caramel Sauce. You will find the Crock-pot version all over the net. I, however, still prefer to use my Grandmother Josie’s and Aunt Martha’s method from the Eagle Brand. I love the fact that I can do it in approximately 3-4 hours or so and not wait overnight.
This simple and delicious one ingredient, Mock Caramel Sauce that has been around since the early 1930s. Mock Caramel Sauce is so easy and delicious you are going to love the recipe until the end of time. Our family has used it for years.
This recipe is one of my fondest childhood memories, and I swear if you didn’t keep an eye on me, I would eat it right from the container until my tummy ached. I’m not kidding. It has a great flavor and seriously can be used in place of store-bought Caramel sauce for ice cream, pastries, cakes, you name it we have used Mock Caramel sauce in place of it over the years.
I have to mention to Y’all that I absolutely love this invention and almost prefer it to the regular a Caramel Sauce. It’s even perfect for dipping apples or even adding to your morning coffee as a sweet treat. Below you will find the simple directions to make your own delicious Mock Caramel Sauce.
What you will need to make Mock Caramel Sauce
Large Dutch Oven or heavy pot with lid
Water, to fill Dutch Oven
Two cans of Sweetened Condensed Milk, your brand
Directions and Safety Notes:
CAUTION: Please be sure if the can is still hot after 60 minutes you use serious precaution opening- I recommend you wait till can is completely cool. I have never had an incident occur, making this recipe, nor has our family SAFETY has always been our utmost priority when making this.
- 2 cans Condensed sweetened milk
- water to fill the large pot
Place 2 cans of Sweetened Condensed Milk in large Dutch Oven. Place cans on sides. Completely cover with water, set a burner to medium-high heat. Once the water comes to a simmer, reduce heat to medium
You may cover with a tight-fitting lid. You will want to check the water level every so often to make sure the cans stay completely submerged at all times. You will cook at this temperature for 4 hours
Once done remove from the heat. Using metal tongs safely remove cans from water and place on a heat-resistant area to cool. Let the can cool for at least 60 minutes or longer before opening.
Please be sure if the can is still hot after 60 minutes you use serious precaution opening- I actually recommend you wait till can is completely cool. I have never had an incident occur making this recipe nor has our family SAFETY has always been our utmost priority when making this.
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