Caramel Sauce


Who knew you can make this easy Caramel Sauce just by boiling water? I have wanted to try this method for years but I never thought it would work. Let me be the first to tell you……it really does work!



Ingredients – Yes that’s it but don’t open it!



Remove the label.



Fill a deep pot with enough water to

cover the can by at least 1”. If it gets

lower than 1” you will have to add

more water. I simmered mine with a

lid and didn’t need to add any more

water. Bring the water to a simmer

and simmer for three hours. Keep on eye

on it and adjust the temperature as

needed to keep it at a simmer.

Do NOT open the can.

 It will remain sealed the

entire simmering time.



Remove the pan from the heat.

Carefully remove the can from the water.

Let the can cool and then open the lid.

You now have caramel!



Put the caramel on top of ice cream

or whatever you love and serve.


Caramel Sauce



  • 1 – 14 oz can sweetened condensed milk


  1. Place the can (do not open it) into a deep medium pot and cover the can by at least 1” of water.
  2. Bring the water to a simmer, I used a lid.
  3. Simmer for three hours watching carefully and adjusting the temperature as needed to keep the water at a simmer.
  4. Remove the pan from the heat and carefully remove the can from the water. Let cool.
  5. Open the can and serve on your favorite….anything!




Categories: Desserts, Ice Cream, Sauces


  1. I have seen this method used to make dulce de leche sauce but was too afraid to try it! Still kinda scared, I keep thinking the can will blow up!

  2. I’ve heard about it all over the place but never tried it. I must, since I’m a huge caramel fan! Now that you’ve paved the way, maybe I will be bold as well. Thanks!

    • I keep telling my husband it’s not going to work because my electric burner wouldn’t keep the water at a constant simmer so I kept turning the knob up and down until about the last hour. It didn’t matter and turned out perfectly and was so cool when I pulled the pop top and saw the caramel!

  3. Cripes. I did this once over 60 years ago. Forget how long I simmer the can; but, finally let it cool – then chilled it in the fridge. Cut open both ends with a can opener and slid the solid sweetness out to slice and serve.

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