Ingredients:

 

1 (14-ounce) can of sweetened condensed milk

Directions:

 

Remove the label from the can, ensuring no paper remnants are left behind.

Lay the can on its side in the slow cooker. You can cook multiple cans for a larger batch.

Fill the cooker with water, covering the cans by at least 2 inches to prevent pressure build-up and possible explosion.

Cook on ‘Low’ for 8 hours. Carefully remove the hot can with tongs.

Let the can cool completely at room temperature to achieve that perfect caramel consistency.

Open the cooled can to reveal your homemade caramel, a golden delight for any dessert.

Variations & Tips:

 

For lighter caramel, reduce the cooking time to 6 hours.

Safety first: Never open a hot can to avoid burns from erupting contents.

Make caramel in bulk and store unopened cans in your pantry.

Add a pinch of sea salt or half a teaspoon of vanilla extract after cooling for extra flavor.

For those who love a culinary adventure, this caramel can also be made in a pressure cooker in about 40 minutes – always follow your pressure cooker’s safety guidelines!

 

There you have it – an easy yet sumptuous cream cheese pie recipe, ready to elevate any gathering with its delightful taste. Give it a try, and watch as it becomes a much-requested favorite!