Crockpot Dulce de Leche

Once upon a time, I was introduced to the succulent, ever so popular taste of dulce de leche and became hooked. Then the moment I tried to find this stuff for myself, it was nowhere to be found. Not a single grocery store here carries it, so after a little bit of research, I found that I can easily make it myself, using nothing but a can of sweetened condensed milk, some heat, and some water. Awesome! Then as I kept reading, I also found that the above method is the exact recipe for a homemade bomb explosion. Not so awesome. I decided that rather than heating the sweetened condensed milk in the original can, I would transfer it to a jar and just heat it in that. Trust me friends, it turned out better than I could ever imagine.

Ingredients:
  • 1 {14 oz.} can sweetened condensed milk
  • 1 {16 oz.} canning jar
  • water

Directions:
  1. Open the sweetened condensed milk and pour it into your canning jar, tightening the lid. {Make sure to tighten it real tight, so you don’t even up with a mess of murky water like I did.}
  2. Place the jar into your slow cooker and fill with water until the jar is completely covered.
  3. Let sit on high for 4-6 hours, depending on how you like the consistency of your dulce de leche to be. {I like mine more runny, so I found 5 hours to be the perfect amount of time.}
  4. Remove from the crockpot and shamelessly eat it right outta the jar.
The possibilities are endless with this stuff. Use it to dip your apples in or if you want to get a little more intense, make these Dulce de Leche Cheesecake Bars. They’re to die for. Enjoy!
-Sarah
Linking up here.

Comments

  1. says

    Hi, just a word of caution, I’m not sure your method is safer. Sorry if I’m wrong but doesn’t pressure build up inside the jar too? I’ve never had a problem boiling the can, you have to be sure it has cooled down before opening it. If you want to cool it down quickly just put it in a pan with cold water till you can hold it in your hands (change the water if it has warmed up.

  2. says

    Hi, just a word of caution, I’m not sure your method is safer. Sorry if I’m wrong but doesn’t pressure build up inside the jar too? I’ve never had a problem boiling the can, you have to be sure it has cooled down before opening it. If you want to cool it down quickly just put it in a pan with cold water till you can hold it in your hands (change the water if it has warmed up.

  3. says

    I love that you found a way to bypass the explosive tendencies of heated cans. The jars are a great idea. Now I might actually get around to trying this recipe since my fear of hot sugar slathered kitchens are gone!

  4. says

    I love that you found a way to bypass the explosive tendencies of heated cans. The jars are a great idea. Now I might actually get around to trying this recipe since my fear of hot sugar slathered kitchens are gone!

  5. says

    I have decided my food knowledge is seriously challenged. I have never even heard of such a thing so I googled it and discovered this is a very tasty sweet not too decadent treat. Thanks so much for sharing and expanding my horizons. :D
    p

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>