How to Make Crockpot Dulce de Leche Using ONE Ingredient
If you’ve ever had dulce de leche, you know that it’s basically liquid gold. But did you know just how easy it is to make in a slow cooker? Whether you like your dulce de leche thin enough to drizzle on ice cream or thick enough to spread on your toast, this method can do it all. Because this is a crock pot recipe, it only takes about five minutes of actual effort — the rest of the time can be spent preparing some delicious taco recipes, whipping up a batch of agua fresca, or whatever else you like to do for Cinco de Mayo. Technically, this milk-based caramel is from Argentina, but why not combine cuisines for the holiday?
Ingredients:
Makes approximately one cup
— 14 ounce tin sweetened condensed milk
*You’ll also need one or two preserving jars with enough space to comfortably fit the condensed milk.
Instructions:
1. Transfer the sweetened condensed milk to the preserving jars and add the lids and rings. Seal tightly.
2. Place the jars into the slow cooker and completely cover with water (lay the jars on their sides if you need to).
3. Cook on low until the dulce de leche is cooked to your liking. Every slow cooker is slightly different, but four or five hours will produce a pourable sauce, and seven to eight hours will create a thicker spread.
4. Carefully remove the jars from the slow cooker using tongs — the water will be hot. Allow the jars to cool entirely.
5. Remove the rings from the jars and wipe away any rust that accumulated while the jars were in the water. Replace the rings and seal tightly.
6. Serve the dulce de leche immediately or store in the fridge until ready to use.
Transfer the sweetened condensed milk to the preserving jars and add the lids and rings. Seal tightly.
Place the jars into the slow cooker and completely cover with water. Ideally, you want the water level to be around an inch above the tops of the jars.
Cook on low until the dulce de leche is cooked to your liking. Every slow cooker is slightly different, but four or five hours should make a pourable sauce, and seven to eight hours should produce a thicker spread. I cooked mine for around eight hours for this thick dulce de leche.
Carefully remove the jars from the slow cooker with tongs, as the water will be hot. Allow the jars to cool entirely. Remove the rings from the jars and wipe away any rust that accumulated while the jars were in the water. Replace the rings and seal tightly.
Serve the dulce de leche immediately or store in the fridge until ready to use. My dulce de leche was lovely and thick, so it was perfect for smearing inside store-bought cookies for an easy variation on alfajores.
And that’s all there is to it! Literally five minutes of effort to create the most delicious substance known to man. You can use your dulce de leche in all sorts of ways — for cakes, donuts, churros, cookies or ice cream — or just eat it straight out of the jar.
Are you making any tasty desserts for Cinco de Mayo? Share your ideas on Twitter @BritandCo!
