Dulce De Leche

     This is one of the handiest sauces to have on hand for the Holiday season and baking.  It's easy to make and can always be frozen for future use.  This is used easily as a fruit dipper, cake filling, cake glaze, stirred into coffee and always great with ginger and chocolates.  This sauce does need refrigerated and used within 2 weeks or frozen.  Enjoy! Diane 

Dulce De Leche (caramel sauce) 

Ingredients: 
3 (14 ounce) can Sweetened Condensed Milk
1/2 teaspoon Rodelle Vanilla Bean Paste 
1 Pinch of Salt, optional 
4 (half pint) canning jars with screw bands and lids 

Directions: 
     Open the condensed milk and pour evenly into the 4 half pint canning jars. You will be leaving about a 1 inch of headspace.  Place canning lids and bands on to finger-tip tightness.  Set the filled canning jars in a slow-cooker large enough to cover with at least 1/2" of water over the top of canning jars.  Set cooker to Low and let cook 8-12 hours.  You want the white condensed milk to turn a caramel brown.  Once the jars are light brown; turn cooker off and carefully remove the jars. Let jars cool at least 4 hours before placing into refrigerator.