Earl Cooks Crock-Pot Caramel Sauce

This dish never ceases to amaze me. It is the best way I have found to a terrifically tasty sauce that is so good you could just eat it by the spoonful, and you probably will. Let me say here that desserts are not something I eat often and I make them even less. All you need for this recipe are three 8 oz mason jars, two cans of sweetened condensed milk, and a slow cooker deep enough to cover the jars with water. Here is the WHOLE recipe:
—Fill the 3 jars to within about ½ inch of the top with the milk. Seal them tightly by hand.
—Place them in the slow cooker and cover with HOT tap water. Set to low and cover. Cook for 8 hours. Check the water level periodically to confirm the jars are covered.
—After 8 hours, remove from slow cooker and allow to cool. MUST BE REFRIGERATED! This is not a canning seal.
Now for the good stuff! We like this on ice cream. Here I dipped a pretzel rod and it was like eating salted caramel. Anything you can imagine, try it, or just eat by the spoonful!