Salted Caramel - EASY CrockPot Method with NO Thermometer Required.
4 -5 half pint canning jars - with rings and lids
3 -14 oz cans of sweetened condensed milk
2 tablespoons of salt (I used pink himalayan salt but table salt is fine too)
2 teaspoons of vanilla extract
Thoroughly wash jars in warm soapy water, rinse well, and set aside. ** I generally prepare one extra jar as a habit just in case.
Using a large stock pot, fill halfway with water. Also, fill a 2 quart saucepan halfway with water and place both pots on the stove over medium heat. Once the water is at a slow simmer (almost a boil) add the jars to the large pot, add the lids and rings to the smaller pot being sure water is covering the jars and lids/rings to properly sterilize while you prepare the mixture.
Using a batter bowl (at least 4 cups or larger) add all three cans of condensed milk, salt, and vanilla extract. Mix thoroughly to combine all the ingredients. Set aside.
Remove jars gently from the large pot with canning tongs, draining excess water from the inside of the jar, and place on a towel. Pour the condensed milk mixture into each jar filling to the bottom ring. Using a clean damp cloth or paper towel, wipe the lids to remove any excess from the jar rim. Carefully remove a lid and ring from the small saucepan and place over the top of the jar and tighten to close. Do not over tighten the lids. Continue until all jars are filled and all lids are secure.
Place jars into your CrockPot, fill with warm water, I use the remaining water from my jars water bath, and be sure the water is covering the lids by about 1 inch. Place your lid over your CrockPot and set to LOW heat for 10 hours. After 10 hours, carefully remove the jars from the CrockPot allowing them to cool completely on a towel. During the cooling process the jars will “ping” to indicate they are sealed. Once they have cooled, wipe the jars and lids with a clean damp cloth to remove any residue/accumulation from the water that forms on the outside of the jar. Serve and enjoy!
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