Caramel Topping made from canned Sweetened Condensed Milk

14 oz can of sweetened condensed milk (if you want to make more than 1 can, lay cans on their side in a single layer. Do not stack them.) Take the labels off. (3 cans fit in my large crock pot)

Add enough water to cover cans 2″

Turn slow cooker to low and cook for 8 hours.

Remove cans from slow cooker using tongs. DO NOT open the cans while they are hot. This could result in the cans exploding! Put cans in a big bowl of cold water and let them sit until they are cool.

Transfer caramel to a glass jar or plastic container.

Caramel will store in the fridge for up to 1 month.

Recipe source: kitchenfunwithmy3sons