Nothing says fall like “Homemade” Caramel Sauce. This simple Instant-pot recipe won’t scorch (scorching really is horrifying!) and the finished sauce is perfect for fall apples.
- 1 – 3 cans of sweetened condensed milk
- 1 Tbsp vanilla per can of condensed milk
Remove the label from the can of condensed milk.
Open the can(s) and cover tightly with foil.
Add 4 cups of water and the trivet that should have come with your pressure cooker to the pot. Gently lower the can(s) of milk onto the wire trivet.
Close the lid, check to make sure the valve is in the closed position, and start a 40-minutes Manual pressure cycle.
When the cycle is finished, do a quick release by carefully turning the valve to the open position. I like to put a cloth over the volcano of steam.
After the pressure is released, take off the lid and wait a few minutes. Carefully remove the hot can(s) from the water bath
Remove foil and pour into a mixing bowl.
Add vanilla and stir.
Allow to cool. You will be tempted to taste. Don’t do it. It’s super-nova hot. Slice your apple instead. Dip and enjoy.