Pressure Cooker Gooey Caramel – step by step instructions for making your first batch of pressure cooker caramel!
What could be better at the beginning of Fall than making your first batch of caramel? It’s my guess that not many of you have ever made your own homemade caramel, but if you have, it’s probably included a saucepan on the stove, a candy thermometer that only works half of the time, and lots of butter, cream, ad sugar.
What if I told you that you could use a can of sweetened condensed milk and a mason jar and have the yummiest, ooey gooey caramel in the whole wide world?? That’s it!! It couldn’t be easier, or cheaper for that matter. I’ve seen sweetened condensed milk for anywhere from $0.79 to $1.39, which even at the high end of things is less than half the price of a jar of store bought caramel!
This caramel is the perfect kind for apple dipping, heating and drizzling over anything your little heart desires, or just eating by the spoonful. I’m partial to that final method…
You’ll notice below that I’m trying a new style of recipe post for my pressure cooker recipes. I know many of you are fairly new to your pressure cooker, so I want to make things as easy for you to figure out as possible. Read through the actual recipe at the bottom of the page for specific directions, ingredients, and measurements, then follow along with the collage photos, step by step, to make sure you’re on the right track!
I can’t wait to hear what you think of your first batch of caramel!
- 2, 14oz cans sweetened condensed milk
- 2 glass Ball pint jars
- Place trivet in pressure cooker.
- Pour one can of sweetened condensed into each glass jar.
- Screw lid and outer band tightly onto jars and place in pressure cooker on top of trivet.
- Fill the pot with water until water is a little above halfway up the jar.
- Lock lid and set to high pressure for 30 minutes.
- When time is up, let pressure naturally release for 15 minutes, then release all remaining pressure with a quick release.
- Carefully remove jars from water and set on a dry surface to cool.
- Let cool for 1+ hour then serve warm or place in fridge to store for later.
Coming up to pressure: 20 minutes
Cook time: 30 minutes
Release Time: 15 minutes