Slow Cooker Dulce de Leche Caramel
Not only is this slow cooker dulce de leche rich and delicious, it’s effortless. It’s also much safer than boiling a can of sweetened condensed milk. Cook it in the can or in jars.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 24 servings 1x
- Category: slow cooker, dessert sauces
- Method: slow cooker
Ingredients
Scale
- 2 14-ounce cans sweetened condensed milk
- Optional: dash sea salt (for salted caramel sauce)
Instructions
- 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.
- 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.
- 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.
Find it online: https://classic-recipes.com/crock-pot-dulce-de-leche/