Caramel Sauce
OVEN METHOD: Pour 1 14-ounce can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 hour or until thick and caramel-colored. Beat until smooth.
STOVETOP METHOD: Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.
MICROWAVE METHOD: Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50-percent power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30-percent power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.
SLOW COOKER METHOD: Pour a can of sweetened condensed milk into slow cooker, set to low, stir every 45 minutes or so. Takes about 7 hours to turn into rich, brown caramel.
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