Slow Cooker Dulce de Leche
Over the years, I read several times that simmering a can of sweetened condensed milk on the stovetop for several hours would magically transform the contents into dulce de leche. This sort of made sense. After all, dulce de leche, translated, means sweet milk. Yet the claim seemed too good to be true.
Recently, I posed the question on The Fountain Avenue Kitchen Facebook page and the comments amazed me. Scores of people—interestingly, many from South America and England–told of doing this regularly and raved about how delicious it is. Some also shared stories of the can exploding, resulting in a major mess on the ceiling. Others were concerned that the coating on the inside of the can would leech into the milk.
Curious, but wanting to avoid a kitchen disaster, I transferred the condensed milk into Mason jars and used my slow cooker.
The result was exactly what was claimed, without the mess. After 10 hours on low, the condensed milk turned the color of caramel and was the consistency of a thick pudding. My kids love using it as a dip for apple slices or a spread on toast.
Mason jars are not only perfect for cooking and storing; they make a jar of this dulce de leche into a wonderful gift as well. Simply tie with a bow.
When finished cooking, the dulce de leche will be set like custard. Stirring with a spoon will soften to a spreading consistency similar to that of a thick caramel…perfect for dipping apples!
- 2 14-ounce cans of sweetened condensed milk
- 3 half pint (8-ounce) canning jars
- Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly. Put on lids and rings.
- Place jars in crock pot and add water to just reach the bands of the jars.
- Cook on low heat for 10 hours.
- After 10 hours, remove jars from crock pot and enjoy!
Notes
The thought occurred to me that cooking for a slightly shorter amount of time might create a consistency that could be drizzled over ice cream or my favorite apple cake. I made another batch and checked at six and a half and eight hours. The dulce de leche was a syrupy consistency both times. (This led to my new favorite use for this sweet treat: a make-at-home dulce de leche latte! I will share that concoction on my website.) Select cooking time based on the consistency you desire.
This recipe was shared with Recipes for My Boys Thursday’s Treasures, Week 55.
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
Ann, you are my hero! I’ve been dying to try this but had so many fears of the unopened can on the stove. Can’t wait to try your way! And just beautiful gifts! I can already picture my gift cards! Pinned, tweeted and shared on FB! You rock!
Thank you very much, Joan! I am smiling from ear to ear and look forward to seeing how you take this deliciousness to the next level of dessert perfection!
question. do i tighten the lids tight?
Hi Carol,
I tightened them firmly but not REALLY tight. I wanted them to be tight enough that the lid wouldn’t slip and cause leakage. Nothing came out and the cans sealed as they would with normal canning. I do store in the refrigerator though, just to be safe.
I have heard of this as well, actually on Pinterest and it looks fabulous! Think I am going to try this, I really need to get some mason jars too.
It was one of those things I finally had to try! I was skeptical, but it really works!
How long will this keep?… would you have to refrigerated since its sealed…I am thinking Christmas gifts!…. thank you
I have one jar that I have been keeping as a test, Cindy, and it still tastes great after three weeks. Given the shelf life of sweetened condensed milk, I think they should last pretty long. The jars do seal in the slow cooker but, to be safe, I store in the refrigerator. I was thinking they would make wonderful Christmas gifts: )
Annnneee girl!! I’m totally in!! This is awesome! I will try….thank you for bringing quick easy and unique creations to our foodie universe! xo Ally
I hope you love it, Ally, and thank you for the fabulous comment! xoxo
What a great idea! Can’t wait to try it!
I hope you love it as much as we do, Mignonne!
Found the 8 oz mason jars yesterday.. Going to put this in crockpot overnight. Thinking some might be good on the baked apple oatmeal tomorrow.
That sounds like a great combination, Mary Lou! If you want the consistency to be thinner–to drizzle like caramel sauce, for example–take the jars out on the shorter end of the time frame. You could also take one out after 7-8 hours, leave the others in for 10 and see which way your prefer it. Either way, it tastes great!
Had in for 8 hours, so crockpot stopped at about 4:40, went to warm mode. It is pretty thick, but still good! Next time I will try on a weekend when I am home and will cook for just 6 hours.
It was heavenly on the baked apple oatmeal! I put some on top and then heated in microwave at work.
That sounds wonderful, Mary Lou! It is definitely something to experiment with as the consistency can be almost any way you like it. Thanks for the comment!
and they don’t need stirring – and the bottom of the jars don’t have burned product in them? Sounds like a challenge I must take!
I know…it seems too good to be true! The only thing I can suggest is to decide if you want the dulce de leche firmer or more syrupy. It won’t hurt to open the lid and stick a spoon in to check. The first time, I just let them cook for 10 hours–no checking or stirring. The second time, I opened at various stages. Thick or thin, they taste great and no burned bottoms! Let me know if you try!
I’m so happy you tried it this way. I’ve been wanting to make this, but too scared to try it in the can! I can’t wait to make this…thank you so much for sharing
You are welcome, Lisa, and I hope you find it as easy and delicious as I do!
Thank you so much for sharing -this sounds fantastic! Did you put a cloth in the bottom to cushion the glass jars? Or, doesn’t it need anything? Can’t wait to try it.
I did not, Keita. I actually didn’t think of it, but the heat is low enough that there is no burning or boiling to make them jiggle in the slow cooker. Hope you love it!
picked up my sweetened condensed milk today….now where are those jars hiding?
I hope you find them soon, Keita! Let me know how it turns out!
I am definitely doing this! Thank you!
I hope you love it, Kath!
Oh my goodness! Thank you for sharing this recipe/method. I’ve always been afraid of the “exploding can,” too, but now I can enjoy Dulce Le Leche at will. Mercy.
I know…I would have been one of those people who would have been cleaning the ceiling after the can exploded!! I was thrilled that this method worked so well and with such ease. Enjoy!
So simple and clever! thank you! Can’t wait to try this:)
Don’t you just love it when simple is so delicious?? Enjoy, Amy!
Does this need to be kept refridgerated?
Hi Deborah,
The jars do seal but I have refrigerated just to be safe.
I am making Banoffee Pie which requires dulce de leche and since this is my first attempt I think I messed up. I “boiled” this in the oven as required for 1.25 hours and it never got thick. I wasn’t sure what I was doing I guess so I took it out and actually poured it into the crust of the pie. I was thinking that perhaps it would firm up once refrigerated? Now I am not sure what will happen? I am going to refrigerate it overnight. Next time I should bake it longer? Idk.
Hi Terry,
I have not used the stovetop method as I was always unsure how to determine when it was ready and heard the stories of exploding cans! I would recommend the slow cooker method as I describe here. If you have any questions, let me know. I hope your Banoffee Pie turned out!
wicked! I boil mine and havent had any issues (other than having to add more water – therefore making it something you need to keep your eye on)
I;ll try this out soon Ann!!
xo
Katrin @Running With the Deviled Eggs
Thanks, Katrin! The neat thing about this option is that you can see when it hits different stages and stop cooking when it reaches a consistency you like. Hope you like!
This is even better when made with homemade sweetened condensed milk. As good as it is, much healthier and tastes fantastic.
Great suggestion, Gayle! That is something I might have to try very soon!
Yummy! Great snack and gift! I love the Mason Jar idea. I am featuring this on my Weekly Rays of Sunshine: http://www.tumbleweedcontessa.com/blog/weekly-rays-of-sunshine-5-and-family-favorite-holiday-sides/
Thank you very much for letting me know! I will pop over and take a look!
Ann, I now have 9 jars of this! I am giving a jar and apples in pretty cellophane bag to friends and family this year, along with some homemade cookies.
What a wonderful gift, Mary Lou, and I love your idea of giving them with apples! I am so glad you liked this as a gift idea and appreciate the feedback!
Are you only supposed to fil the half pint jars halfway? My 14 oz can only fills 1 1/2 jars filling them to the bottom rim, not all the way to the top. Help?
For this recipe, I use 2 14-ounce cans of sweetened condensed milk and that amount will just fill 3 8-ounce (half pint) jars. If you only have one can of milk, I would divide it evenly between 2 jars. It won’t fill them the whole way but the dulce de leche will still turn out fine. I hope this helps!
Have you tried this with the homemade version of sweet milk.
I have not but I really need to try, Karin. If you do, please report back!
Oh yum I love dulce de leche, yours looks so good!
Thank you, Rosie…and me, too! It is pretty tasty!
I am making this right Now! It sounds delish. Btw – I found the canning jars in Walmart for $4 each and in the dollar store for $1 each. If this comes out as good as it sounds, I’m going back for the rest of the dollar store’s supply of jars and making a huge batch. I am also using fat free sweetened condensed milk. *fingers crossed*
Great find on the dollar store canning jars, Nina! I have not used fat free sweetened condensed milk and am wondering whether it will set up the same way. I would love to know your results. If it doesn’t work perfectly, I assure you the regular milk does!