Oh great idea. That completely solves my pan problem. Thanks pax!!!
I will try it tomorrow!!!!! one more question, do you peel the labels off first? before putting them in water? i would think it would get messy if you didn't
one more question, do you peel the labels off first? before putting them in water? i would think it would get messy if you didn't
I always peel the labels off before I put them in the crockpot. I hope everyone else has as much luck with the crockpot method as we have. 
How thick is your caramel after 5 or 6 hours? I would like to make some that is sliceable to use as a thick filling.
Oh, and do you put your crock pot on high?
and, does everyone put holes in the can when cooking or do you put holes in the can when you are done? I am starting to get confused about the holes!
How thick is your caramel after 5 or 6 hours? I would like to make some that is sliceable to use as a thick filling.
Gosh I am so sorry, but we never let them cool quick enough to see if they are sliceable. We always open them up to use while they are still warm. I will go to the store today and see if I can boil some more in the crock and make myself not open it, lol. I set the crock pot on high.
and, does everyone put holes in the can when cooking or do you put holes in the can when you are done? I am starting to get confused about the holes!
I've never put holes in the cans while boiling. I'm not sure why some people do that.
When I was a kid, we would get this turtle brownie mix. You put half of the brownie mix in the pan, then place 4 large round caramel disks on top of it, then you pour the rest of the brownie batter on top. I think you sprinkled nuts on top. I LOVED these things! But they stopped selling them and now only have the ones that you pour caramel on top.
Anyway, that is kind of where I got the idea from, only the brownies used actual caramel candie, I guess so that it would hold up during baking.
I can't wait to try the crockpot recipe! Thanks so much for sharing!
me too! no snow tires but i am willing to trudge thru for caramel! LOL
For the crockpot method, do you cover the cans completely?
Got my cans of scm. My friend(and partner in crime) read The SweetPatato Queen book, in this book they call this "Danger Pudding" I think that is hilarious!
For the crockpot method, do you cover the cans completely?
Yes, I pour hot water up to almost the top of the crockpot. Place the cans in the crockpot and place the lid on. Then set it to the high setting. You can see the water simmering later on.
It makes me nervous to use the stovetop method. Mainly because I am such a scatterbrain sometimes and forget something I am doing. 
I am sure if I had to watch something on the stovetop for 3 hours, I would forget about it and start doing something else. 
I HAVE MINE ON THE STOVE RIGHT NOW!!!!!!!!!!!!!!!!!! HOOOOOOOOOOORAY!!!!!!!!
danger pudding in the crock pot as we speak, about another hour to go!
ok, i made 4 cans of it tonight (planned on sharing it with my neighbors) and it tastes burnt... almost like cheddar cheese. is that normal?
I've made this, and LOVED it....but as I recall, I only cooked mine about 2 hrs, on a slow simmer on the stove.
Just FYI, I've NEVER poked holes in my cans before cooking.
Mine came out about the same color as the individually wrapped caramels you get in the store, but a heavy liquid, not solid.
Maybe 3-4 hours is too long?
HTH
Tim
well... i did 3 hours. color was gorgeous, texture was nice.. could stir it. but the flavor was iffy. finally figured out it had a hint of cheddar cheese taste. hubby won't touch it.. says it is nothing more than curdled milk LOL
name brand, i belive it was eagle or borden. regular, sweetened condensed milk. really bummed... in alaska it was ON SALE for $2 a can
OK, crok pot on high for 4 hours , tuned it off and let it sit in the water all ight, still warm this morning, opened the can and it was WONDERFUL!!!!!!!!!! I used the brand cheaper than the store brand, it said made by eagle company on the side, so I think it was the same as eagle brand... any way it was good! I started with warm tap water in the crock, not hot.... LOVE the danger pudding! It turned out thick, pourable!
I got mine for less than 1.50, but I am out here in the middle of nowhere, Kansas!
You guys really have got me thinking of using the caramel mixed with something as filling for a cake I need to make this weekend. Is the texture like the topping you use for ice cream? and if so how can you thicken it for the filling. Wouldn't it need to be thicker so it won't ooze out the sides of the cake? I'm going to use the crock pot method tonite to make some, I know I'll loose track of time and the cans will explode on the stove it I put it on the burner. Can you thicken it up?
Mine is thick enough to use by itelf! I let it cook in the crock on high for 6 hours then tuned off the crock and left it in there overnight, this morning it was still warm and a beautiful consistency! Thick but spreadable.... YUM!!!! Want to eat it all by myself!
Although this topic has been talked about to death, let me clarify. The thickness of the carmel depends on how long you cook it. The longer the thicker. At the thicker end, it will indeed harden for carmel apples. I believe on my stove with NO holes poked, it was approx 3 hours for pourable carmel and 4 for thick stuff.
Because of the conerns over explosions, many people are not comfortable with this method. You can do the same thing by cooking the milk for a about 45 minutes low heat, stirring the whole time. It's not much fun, but it works also.
-Sarah
Although this topic has been talked about to death, let me clarify. The thickness of the carmel depends on how long you cook it. The longer the thicker. At the thicker end, it will indeed harden for carmel apples.
Good to know- thanks for the info!
Amber
I would like to know why mine ended up tasting like cheddar cheese
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