Method

• 1.
  Preheat the oven to 220ºC. Sterilise 2 heatproof jars (including their lids) by cleaning them in hot soapy water, then place them in a low oven for 15 minutes.
• 2.
  Mix together the condensed milk and salt in a glass or ceramic dish. Tightly cover the dish with foil. Set this dish inside a larger baking dish or tin, and fill it with hot water, until the water reaches just over halfway up the sides of the smaller dish. Place in the oven for 1 hour, keeping an eye on the water level and topping it up with more water from the kettle as necessary.
• 3.
  After 1 hour, begin checking the colour of the milk – you are looking for a light golden brown colour to develop. Watch the water levels carefully at this point; if the water levels drop, then the milk will begin to bake and may take on a curdled, clotted appearance. The same will happen if the foil comes loose.
• 4.
  If the milk does seem to have split, don’t panic. After taking the pan out of the oven, allow to cool just slightly, then pour the split caramel into a large bowl, leaving any over-browned, stuck-on milk in the original dish. Wearing oven gloves and long sleeves, carefully beat the split mixture with a heatproof whisk, until fairly smooth. Next, set a sieve over another large bowl, and strain out any remaining lumps. The resulting sauce may have a very, very slightly granular appearance, but it is so delicious, no one will notice.
• 5.
  Once the caramel is an even golden colour, carefully remove from the oven and leave to cool a little.
• 6.
  To store the caramel, while still hot, pour it into the clean, sterilised jars.
• 7.
  Seal, cool, and keep in the fridge for up to 1 month.