Caramel. One of those things we all LOVE to eat, but is literally one of the messiest things ever to make on the stove. And good luck rinsing those pots/pans/utensils. At least you’ll get muscles after doing it since it takes some serious scrub work.
All you really need to achieve an amazing caramel is one thing: a can of sweetened condensed milk. And the Instant Pot is going to see to it that you have absolutely ZERO mess or hassles to deal with during the clean up.
And as if making this in the Instant Pot wasn’t the best part, the things you can DO with this know no limitations. Have it Dulce de Leche style with some sea salt sprinkled on top – dip apples, cakes and pretzels in it, make a caramel pie, serve it with ice cream, pour some in your coffee/latte. Whichever you choose, you cannot go wrong because…CARAMEL!
Here’s How I Made It!:
Begin with a good, ole-fashioned can of sweetened condensed milk.
Remove the lid (this is important. NEVER EVER pressure cook a can of something with its lid still sealed on).
Remove the label (actually, I’d do this before you remove the lid. It’s easier).
Now securely cover the can in foil…
…so it’s nice and tightly attached when done.
Add the trivet to the Instant Pot…
…and rest the can on top of it. Pour enough water in (but not directly on top of the can) so that the can is halfway submerged in it. Secure the lid and cook at high pressure.
When done, carefully remove the can from the pot (it will be hot)…
…rest it on the countertop…
…remove the foil…
…and ABRACADABRA! Like a caterpillar into a butterfly, that can of condensed milk transformed into CARAMEL (or Dulce de Leche)!
After allowing it to cool for a bit, add in some vanilla extract…
…and stir it in well for a few minutes so the consistency goes from a curdled/lumpy one (using a dish towel with one hand while stirring with the other will help as the can will still be hot)…
…(keep on stirring)…
…to a nice, smooth, creamy one!
Now you can serve this any way you wish (see the recipe below for many options). But I’m doing this Dulce de Leche style! Transfer it to a ramekin…
…sprinkle with some sea salt…
…and let all your troubles melt away (and then hit the gym for the pounds to do the same).ENJOY THIS INCREDIBLY SIMPLE AND VERSATILE TREAT!
- 14 oz can of sweetened condensed milk
- 1 tsp of vanilla extract (optional but strongly suggest as it adds a punch of additional flavor)
- A sprinkle of sea salt, if serving as Dulce de Leche
- A pie crust, cooked from scratch or according to instructions (a frozen one from the market is great) and then the caramel poured in it, refrigerated and topped with whipped cream before serving
- Ice cream, for topping
- Sliced apples, for dipping
- Pretzel rods, for dipping
- Pound cake, for dipping
- Remove the label and lid from the can of condensed milk and securely cover the top of the can with foil (you ABSOLUTELY MUST remove the lid from the can which is why we place foil over it once the lid is removed – it is super dangerous to cook a can with its lid still sealed on)
- Add the trivet to the Instant Pot, place the foil-wrapped can of condensed milk on top and pour in enough water (NOT directly on top of the can, but on the sides) so that the can is submerged in the water halfway up (about 8-9 cups worth of water in a 6qt). Note: You can totally do more than one can at once and fit in 2 or 3. The cooking time below will remain the same.
- Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 40 minutes. Quick release when done, carefully remove the can from the pot (it will be hot), rest on the countertop, remove the foil and let cool for 20 minutes. You’ll see it will have transformed from ordinary condensed milk into a beautiful caramel/dulce de leche!
- After 20 minutes have passed, add in the vanilla extract right in the can and stir well for about 2 minutes until it goes from a lumpy consistency to a creamy one (the can may still be hot so just hold it with a dish towel while stirring with the other hand
- And now, the sky’s the limit as to what you can do with it. So enjoy!:
- Pour some in a small ramekin and sprinkle with some sea salt to make an amazing Dulce de Leche dessert
- Make a caramel pie by placing in a pie crust (either made from scratch or follow the directions on one bought at the market), refrigerating a few hours and then topping with whipped cream
- Top it over some ice cream of your choice
- Dip pound cake in it
- Dip your favorite fruits in it (apples especially)
- Dip a pretzel rod in it
- Pour some in your coffee/latte
- Transfer to a mason jar, cover with a lid and pop it in the fridge and use when you wish. It won’t harden but will be like a super creamy and perfectly thick caramel consistency!
Want to make more than one can at a time? Go for it! Rest two or three cans on the trivet. Nothing else changes!
When done, you can definitely add to a mason jar, cover with a lid and pop it in the fridge and use when you wish. It won’t harden but will be like a super creamy caramel consistency!