One Ingredient Caramel is a simple and decadent treat you can make in minutes!
This is one of our favorite caramel sauces for topping desserts, dipping apples and eating with almost everything!
Once you give this easy recipe a try, you may never purchase store bought caramel again!
© SpendWithPennies.com
Ok, ok I know… its not technically “CARAMEL”.. maybe more along the lines of a dulce de leche.. but it is dang delicious with that sweet caramely goodness!
In this recipe, sweetened condensed milk is cooked until it creates a deliciously rich caramel sauce! The best part is this recipe has ONE ingredient! Just one! Easy huh?
I personally LOVE sweetened condensed milk in any dessert and this has to be one of my favorites!
You’re going to simply pour condensed milk into a pie pan or casserole dish. Cover it with foil and place it in a larger pan of water and bake. SO easy! I put my water level about 1/2″ to 3/4″ (depending on your pan) so just check the oven every now and then to make sure the water hasn’t evaporated.
One more thing, you may get a little crust on the top once your caramel bakes (which is delicious). You can either just serve it as it, just eat the caramel underneath or blend it with an immersion blender.
In the image below my caramel has been blended with an immersion blender while warm. Any little crusty bits on the top just melt right into the caramel.
Please note that this recipe has been adapted from the original recipe which included cooking a can of unopened sweetened condensed milk fully submerged in a large pot (1″ above the can) and boiled for 3 hours. There has been some question as to the safety of the original method (although, like many of you, I’ve been doing it for years and years). I’ve decided to err on the side of caution and try another method.
I’m more than happy to report that not only was it easy, it was quicker than the original method and it tastes just as amazing. You won’t be disappointed.
One Ingredient Caramel
Ingredients
- 14 ounces sweetened condensed milk regular or low fat, 1 can
- sliced apples for dipping, optional
Instructions
- Preheat oven to 425°F.
- Pour one can of sweetened condensed milk into a casserole dish or pie plate. Cover with foil.
- Place in a larger pan and fill to ¾" with water. (Fill water as needed while baking)
- Bake 60-90 minutes or until condensed milk has reached a golden brown color.
- Cool completely.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Question. Do you fill the lg pan 3/4 full of water or do you make sure the pie plate has water at least 3/4 up the side. I’ve only cooked it with the can submerged in water for 3 hrs. I just want to make sure I do this right! Is the goal to have the water all the way up the sides of the pie plate , in order to “cook” it all, or that’s not necessary. Thanks! I’m just a very specific person.
Hi Joanne, great question. We will the pan with a ¾” of water.
Learn from me and do not forget the water! I ended up speed running burning the caramel and now my casserole dish is permanently altered I have another can of sweetened condensed milk so I plan on trying again tomorrow, and I’ll update on if I managed to do it correctly this time lol
Oh no! I am sorry to hear that. Be sure to fill the casserole dish ¾” of water!
I love this Carmel recipe! Has anyone used it to make a cupcake filling with cream cheese and powder sugar maybe? Just wondering how it works for a filling.
We haven’t tried that but it sounds delicious, Marty! Maybe another reader can help!
It’s a 10+++++++YUM
I wanted an alternative method to boiling the entire can for 3 hours. I will be trying this tomorrow.
We hope you enjoy it!
Does the BRAND of sweetened condensed milk matter? Does Eagle brand make a discernibly better caramel than Carnation or generic store brand? It’s discernibly more expensive… $2.00 more per can.
I haven’t found that it makes a big difference but maybe some other readers can offer their experience.
You didn’t say oven temperature
The oven temperature is in step 1.
1. Preheat oven to 425°F.
How about the filling in a cake? I’m planning on making a chocolate cake with espresso buttercream and carmel filling. Would this carmel recipe work? And flavor work? Thank you!!!
Hi Mandy! That cake sounds delicious and this sauce would be a great addition! I would love to hear how it turns out for you
Have you tried adding rum or bourbon to this for a flavoured caramel? Would the alcohol interrupt the cooking chemistry?
I have only made this recipe as written so I can’t say for sure if it would work, Teresa. If you do decide to try it, we would love to hear how it turns out!
I know this is an old thread, but can I use this to make turtle candies?
This caramel is more like a sauce than a caramel candy. If looking for caramel for turtles, I’d suggest this microwave caramels recipe which sets up firmer.
Awful waste of electricity, can of condensed milk and my time.
I am so sorry to hear that, Marianne. This recipe has always turned out great for us.
Hi, how should this be stored? In the fridge and reheated as necessary?
We usually store it in the fridge. Then warm it up on medium power in the microwave for a few seconds before serving.
great! id recommend adding butter once you take it out of the oven to make it a bit thicker. but otherwise its amazing :) thank you
how much butter per can?
This was so helpful!! I have been looking for a way to use my can of condensed milk to make caramel but I was nervous to boil it. This was a lifesaver, thank you so much!