Shelf Stable Caramel Sauce

Name: Shelf Stable Caramel Sauce
Cuisine: American
Ingredients: 2 cans sweetened condensed milk; 2 c brown sugar; 2 tsp salt; 4 tbsp butter; 2 tbsp vanilla

Serves 1

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Shelf Stable Caramel Sauce

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Serves 1

Directions

1Pour two 14 oz cans of sweetened condensed milk into your pan, scraping out all contents.
2Add 2 cups of light or brown sugar to the pan with the condensed milk.
3Turn the heat to medium and stir constantly until the mixture is fully incorporated and comes to a boil.
4Once boiling, reduce the heat to low and simmer for 5 minutes, continuing to stir.
5After 5 minutes, turn off the heat and add 4 tablespoons of butter, melting it into the sauce.
6Add 2 teaspoons of salt and mix well, ensuring the butter is completely melted.
7Stir in 2 tablespoons of vanilla.
8Pour the hot caramel sauce into hot jars.
9Wipe the rims of the jars with vinegar to remove any sticky residue and ensure a proper seal.
10Place lids and rings on the jars, tightening them fingertip tight.
11Place the hot jars into boiling water, ensuring the jars are completely submerged.
12Water bath the jars for 10 minutes.
13After 10 minutes, turn off the heat and let the jars sit in the pot for 5 minutes before removing them.
14Let the sealed jars sit undisturbed for 12 to 24 hours to ensure they properly seal and become shelf-stable.

Ingredients

2 cans sweetened condensed milk
2 c brown sugar
2 tsp salt
4 tbsp butter
2 tbsp vanilla

Equipment

panjarslidsringswater bath canner

Tips

Stir constantly to prevent sticking and burning.
Wipe jar rims with vinegar for a proper seal.
Let jars sit undisturbed for 12-24 hours after water bathing to ensure proper sealing.

Shelf Stable Caramel Sauce

Serves 1

tiktok.com

Shelf Stable Caramel Sauce

tiktok.com

Serves 1

Directions

1Pour two 14 oz cans of sweetened condensed milk into your pan, scraping out all contents.
2Add 2 cups of light or brown sugar to the pan with the condensed milk.
3Turn the heat to medium and stir constantly until the mixture is fully incorporated and comes to a boil.
4Once boiling, reduce the heat to low and simmer for 5 minutes, continuing to stir.
5After 5 minutes, turn off the heat and add 4 tablespoons of butter, melting it into the sauce.
6Add 2 teaspoons of salt and mix well, ensuring the butter is completely melted.
7Stir in 2 tablespoons of vanilla.
8Pour the hot caramel sauce into hot jars.
9Wipe the rims of the jars with vinegar to remove any sticky residue and ensure a proper seal.
10Place lids and rings on the jars, tightening them fingertip tight.
11Place the hot jars into boiling water, ensuring the jars are completely submerged.
12Water bath the jars for 10 minutes.
13After 10 minutes, turn off the heat and let the jars sit in the pot for 5 minutes before removing them.
14Let the sealed jars sit undisturbed for 12 to 24 hours to ensure they properly seal and become shelf-stable.

Ingredients

2 cans sweetened condensed milk
2 c brown sugar
2 tsp salt
4 tbsp butter
2 tbsp vanilla

Equipment

panjarslidsringswater bath canner

Tips

Stir constantly to prevent sticking and burning.
Wipe jar rims with vinegar for a proper seal.
Let jars sit undisturbed for 12-24 hours after water bathing to ensure proper sealing.