Slow Cooker Dulce de Leche Caramel
Slow cooker caramel (dulce de leche) is super easy to make and is much safer than boiling a can of sweetened condensed milk.
Dulce de leche—aka milk candy or caramel—is a heavenly dessert sauce. In this recipe, the rich caramel sauce is made by cooking sweetened condensed milk in the slow cooker. Though it is possible to make it by boiling a can on the stovetop, there is a risk that the can will explode. I think the slow cooker is a much easier method—you have to plan to start well ahead of serving time because it takes about 8 hours. You’ll be rewarded with delicious caramel sauce to top ice cream, drizzle over cakes and puddings, or use it in recipes made with sweetened condensed milk.
I chose to transfer the sweetened condensed milk to canning jars but feel free to put the unopened can in the slow cooker. Avoid opening the can or jar while it is still hot. Store homemade dulce de leche in the refrigerator for up to 2 weeks. If cooked in the unopened can, store it for up to 3 months.
What You’ll Like About This Dish
Almost no work. The slow cooker takes care of everything while you go about your day.
Perfectly smooth texture. Cooking low and slow creates thick, silky caramel.
Flexible preparation. Make it in jars or cook it right in the can.
Ingredient Notes
- Sweetened condensed milk: The only essential ingredient—two cans make three small jars.
- Salt (optional): Just a pinch turns it into a simple salted caramel.
Steps to Make Slow Cooker Dulce de Leche
- Prepare clean jars (or use unopened cans).
- Divide the condensed milk among the jars and close tightly.
- Arrange the jars—or cans on a towel—in the slow cooker.
- Add water until it covers the jars by about an inch.
- Cook on high briefly, then on low until the caramel turns golden brown.
- Let cool, then refrigerate or freeze as needed.
Tips for Slow Cooker Dulce de Leche
- Use jars for easier storage and to avoid staining the slow cooker with cans.
- Make sure the jars stay fully submerged for even cooking.
- Add salt before cooking if you prefer a salted caramel flavor.
- Thin with cream or water if the caramel thickens during storage.
Recipe Variations
- Salted caramel. Add a pinch of sea salt to each jar before sealing.
- Vanilla caramel. Stir in a little vanilla extract after cooking.
- Cinnamon version. Add a pinch of cinnamon for warmth.
- Extra thick. Extend the cooking time for deeper color and firmer caramel.
- Pourable sauce. Whisk in a splash of cream after cooking.
How To Use Slow Cooker Dulce de Leche
- Ice Cream Topping – Drizzle warm dulce de leche over a scoop of ice cream.
- Brownies – Create gooey caramel-infused brownies by swirling a few tablespoons of dulce de leche into the batter just before baking.
- Smoothies or Milkshakes – Blend dulce de leche into milkshakes or smoothies for a bit of caramel flavor.
- Cheesecake – Top cheesecakes with dulce de leche or mix some into the batter.
- Layered Desserts – Create unique desserts with cookies or crumbled cake with slow cooker dulce de leche caramel drizzled between layers.
- Dip for Fruit – Serve dulce de leche with sliced apples or bananas for dipping.
Slow Cooker Dulce de Leche Caramel
Ingredients
- 2 14-ounce cans sweetened condensed milk
- Optional: dash sea salt, for salted caramel sauce
Instructions
Prepare the Jars
- Wash and scald three 8-ounce canning jars.
- Divide the sweetened condensed milk among the 3 jars. Add a pinch of salt to each jar, if desired. Or leave it in the unopened cans.
- Place the lids on the jars and screw them on tightly.
Slow Cooker Preparation
- Place the jars in the slow cooker and add water to a depth of 1 inch above the tops of the jars. If you leave the sweetened condensed milk in the cans, place a small towel in the bottom of the slow cooker. People have complained about stains from cans in the crockery inserts.
- Cover the pot and cook on high for 2 hours. Reduce the heat to low and cook for about 4 to 5 hours longer. Lift a jar out of the water and take a look at the color. It should be a medium golden brown.
Storage
- Store the finished dulce de leche in the refrigerator for up to 2 weeks (the jars will appear to be sealed, but they are not shelf stable). After opening, use the caramel within 5 days. If you cooked the caramel in the can, store it unopened at room temperature for up to 3 months.
- Alternatively, pour the caramel into freezer containers and freeze for several months.
- Heat the dulce de leche and thin with water or cream, if necessary. Drizzle over cake, desserts, and ice cream.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
