This recipe is so easy, so affordable and so fun ~ you’ll want to make it all the time. It’s a favorite of my husband’s…he loves it if I make this when we have apples! Gala are our favorite but we love to try unusual varieties sometimes too. They all taste good with this sauce, which is really more of a dulce de leche…it is not sticky at all like traditional caramel. It’s also good on ice cream and in other recipes!
1-2 cans sweetened condensed milk (generic is fine)
electric pressure cooker
trivet or other means of keeping the jar off the bottom
Transfer sweetened condensed milk to mason jar. I like to use a pint jar for one can, or a quart jar for two cans (pictured). Loosely cover the jar with foil, so steam and condensation won’t enter it. Place jar on trivet or rack inside cooker and fill with water till 3/4 of the jar is covered. You CAN do this with less water, but I find I prefer the texture of the finished product when it cooks in a bathe of water vs. simply steam/heat. Cook for 30-40 minutes on high, depending on how dark you’d like your sauce. You may experiment and adjust for taste. If you will not be around to immediately release the pressure (and stop the cooking) then do less time accordingly. You CAN do 20 minutes of cooking plus 20 minutes of natural release (and so on) with similar results.
Carefully remove jar from pot (be REALLY careful…this step is not for kids) and stir. I like to start with a butter knife and switch to a whisk. You can let it cool a bit before stirring, and that’s safer, but we’re usually in a hurry and don’t wait!
(If you don’t have an electric pressure cooker, you can do the same in a slow cooker for 4-8 hours on low or high, depending on your needs.)