To make additive free caramel is super easy, and this old family trick (that you probably all know about) is something that I had forgotten about till recently. Our Aunty Pam used to do this all the time and would then make these amazing little caramel filled tarts. These were always a hit and requested every time we went to visit.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy
Tracey and Jo

February 20, 2018
  • 5m
  • 1h 40m
  • 1 can

Ingredients

  • 1 x 395g tin condensed milk, sealed

Instructions

  1. Peel the label off the tin and place in a large pot of cold water, bring to the boil then reduce heat to a simmer for two hours (ensure that the tin is covered with water the entire time)
  2. IMPORTANT - allow water and tin to cool down before tipping out the water or opening the can. Once cooled down, open tin and store caramel in an airtight container in the fridge for up to two months
  • 6-8