Go Back
–+ servings
A small glass bowl of 2 ingredient caramel sauce filled with a thick, caramel-colored sauce. The sauce has a smooth texture with a few ripples on the surface. It's sitting on a wooden table.

2 Ingredient Caramel Sauce

Traci Wennerholm
This 2-ingredient caramel sauce is a quick and simple recipe that yields a rich, velvety sauce perfect for drizzling over desserts, dipping fruit, or stirring into your favorite treats. This sauce delivers a sweet, buttery flavor that’s sure to impress. Whether you need a topping for ice cream or a decadent addition to your baked goods, this easy caramel sauce is your go-to recipe!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 5 minutes
0 minutes
Total Time 6 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 159 kcal

Equipment

  • slow cooker optional
  • sauce pan optional

Ingredients
  

  • 1 can sweetened condensed milk
  • 1 pinch salt optional

Instructions
 

Microwave Instructions

  • Pour the condensed milk into a bowl: Transfer the coconut condensed milk into a large, microwave-safe bowl and cover it completely.
  • Initial heating: Microwave on 50% power for 5 minutes, keeping a close eye to prevent it from spilling over.
  • Whisk and continue heating: Remove the bowl from the microwave and whisk the mixture. Cover it again, then reduce the microwave power to 20-30%. Continue heating in 2-3 minute intervals, carefully watching to avoid any spills.
  • Check consistency: Once the caramel reaches your desired thickness, remove it from the microwave and let it cool slightly before using.

Slow Cooker Method

  • Set up the slow cooker: Place the can of condensed milk in the slow cooker and completely cover it with water, ensuring the water level is 1-2 inches above the can.
  • Cook low and slow: Set the slow cooker to the low setting and cook for 8-10 hours. For a thicker caramel, aim for the full 10 hours.
  • Cool the can: Once done, turn off the slow cooker. Use tongs to carefully remove the can and place it in a bowl of cold water. Let it cool for at least 10 minutes.
  • Transfer the caramel: After cooling, open the can and transfer the caramel to a bowl or a sealable container for storage.

Stovetop Instructions

  • Place the can in a saucepan: In a small saucepan, place the can of coconut condensed milk and cover it with warm water, ensuring the water level is 1-2 inches above the can.
  • Heat and simmer: Bring the water to a gentle simmer over medium heat. Once it starts simmering, reduce the heat to low, cover the saucepan, and let it simmer for 2-3 hours. The longer it simmers, the darker the caramel will become.
  • Cool the can: After simmering, remove the saucepan from heat. Use tongs to carefully lift the can out of the water, and place it in a bowl of cold water. Let it sit for 10 minutes to cool down.
  • Open and transfer: Once the can has cooled, carefully open it and transfer the caramel to a bowl or jar.

Notes

To prevent the cans from exploding, make sure when using the slow cooker or stovetop method that the cans are covered by water at least an inch above the can. 
Adding salt: Add your salt after cooking if desired. Stir in a pinch of salt and adjust for taste. 

Nutrition

Calories: 159kcalCarbohydrates: 27gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 68mgPotassium: 184mgSugar: 27gVitamin A: 132IUVitamin C: 1mgCalcium: 141mgIron: 0.1mg
Keyword 2 ingedient caramel sauce, caramel sauce, vegan caramel
Tried this recipe?Let us know how it was!