INGREDIENTS
2 14-oz. cans sweetened condensed milk
Scant ½ tsp. sea salt, divided*
Special equipment: 3 half-pint canning jars with lids and a slow cooker
* Skip the sea salt and flavor your condensed milk with one of the following: bourbon, cardamom, cinnamon, chili powder, cloves, chocolate syrup, curry powder, espresso, Irish cream, orange extract, rum and vanilla extract.
A general rule of thumb is to add 1/8 teaspoon of a dry ingredient or ¼ teaspoon of a wet ingredient to each jar before cooking, then taste when it’s done and adjust to your liking.
PREPARATION
• Divide the condensed milk and salt equally among the canning jars, and stir well. Tighten the lids onto the jars, and place them upright in the slow cooker.
• Add hot tap water to the slow cooker until the jars are completely covered. Cover the slow cooker and cook on low 8 hours.
• Use tongs to remove the jars from the hot water and let rest at room temperature until cool enough to handle. Serve warm or refrigerate up to 3 weeks.
This article appears in July 2018.