Slow Cooker Salted Caramel Sauce
Prep time
Cook time
Total time
Recipe type: Dessert
  • 14 oz can of evaporated milk
  • ½ cup butter, melted
  • 1 cup light corn syrup
  • 2 tsp vanilla extract
  • 1 ½ tsp lemon juice
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp coarse sea salt
  1. Inside your slow cooker, place a glass or oven proof dish.  I use a glass loaf pan. You will be creating a double broiler.
  2. In a bowl, mix all of the ingredients together.
  3. Pour into the glass loaf pan.
  4. Into the slow cooker, pour enough water until it is even with the caramel mixture.  You will want the water to boil around the pan cooking the caramel.
  5. Turn the slow cooker on high.
  6. The longer you cook the caramel, the darker and thicker it will be.  For a light, thinner sauce cook for 4-5 hours. For a medium sauce, cook for 6-7 hours.  For a dark thick sauce cook for 9-10 hours. I cooked mine for about 6 ½ hours.
  7. Remove the caramel from the slow cooker.  Whisk for about a minute to mix it up.
  8. Serve warm.
  9. To store, put into jars and refrigerate for up to 1 month.  You can also store at room temperature for about 1 week.
Recipe by The DIY Mommy at