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 method from Eagle Brand… I love the fact that I can do it in approximately 3 hours or so and not wait overnight.
This simple and delicious one ingredient Mock Caramel Sauce that has been around since the early 1930’s. Mock Caramel Sauce is so easy and delicious you are going to love the recipe till the end of time.
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 perfect for dipping apples, drizzling over ice cream 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.
Mock Caramel Sauce
- Large Dutch Oven or heavy pot with lid
- Water, to fill Dutch Oven
- 2 cans of Sweetened Condensed Milk, your brand
- Metal tongs
- Can opener
Directions and Safety Notes
- 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 2 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.
CAUTION: 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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