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Slow Cooker Sweetened Condensed Milk Caramel

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The art of cooking often lies in the beauty of simplicity, and today, I’m excited to share with you a recipe that exemplifies this perfectly. We’re going to make a Slow Cooker Sweetened Condensed Milk Caramel, known in Latin America as “Dulce de Leche” and in Mexico as “Cajeta”. This delicious treat is a testament to how a simple ingredient can transform into something incredibly rich and complex in flavor. It’s an age-old culinary trick, yet each time it feels like rediscovering a magical secret. Ideal as a dessert topping, a coffee sweetener, or a unique gift, this caramel is versatility and deliciousness in one.

Serving Suggestions: The versatility of this Slow Cooker Sweetened Condensed Milk Caramel is boundless. Drizzle it over warm brownies, lavish it on your morning pancakes, layer it in trifles, or swirl it into cheesecakes. It makes a fantastic pairing with sliced apples, a luxurious dip for pretzels, and an essential component of any ice cream sundae. Your creativity is the only limit!

Ingredients

2 cans sweetened condensed milk (395g / 14 oz each) (see notes)

Instructions

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Place cans in slow cooker on their side. Don’t worry about removing the label.
Cover cans with hot tap water until the water is about 5 cm / 2” above the cans.
Set slow cooker for 8 hours on low.
If you want your caramel to be a really dark golden colour, slow cook for a further 2 hours.
Remove cans from slow cooker using tongs. DO NOT OPEN CANS WHILE HOT. The contents might burst out – dangerous!
Submerge cans in cold water to cool before opening. It only takes 10 minutes or so.
Open cans.
If not using right away, transfer into jars or air tight containers, do not leave it in the can.

TO MAKE ON STOVE TOP

Place cans in a large pot and cover with water so that it is 5 cm / 2 inches above the cans.
Place on a small burner and bring JUST to boil – don’t walk away, you don’t want to leave the cans boiling in water.
Then turn down the heat to medium low (or low if you stove is powerful), put the lid on and let it simmer for 2 hours to get the consistency and colour as per the photos you see, otherwise for 3 hours if you want to darker and thicker.
Remove from the pot. Allow to cool before opening (otherwise the Dulce De Leche might burst out when you open it). You can speed up the process by submerging the cans in cold water.

Slow Cooker Sweetened Condensed Milk Caramel

0.0 from 0 votes
Recipe by Alexandra
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cans 2 sweetened condensed milk (395g / 14 oz each) (see notes)

Directions

  • Place cans in slow cooker on their side. Don’t worry about removing the label.
  • Cover cans with hot tap water until the water is about 5 cm / 2” above the cans.
  • Set slow cooker for 8 hours on low.
  • If you want your caramel to be a really dark golden colour, slow cook for a further 2 hours.
  • Remove cans from slow cooker using tongs. DO NOT OPEN CANS WHILE HOT. The contents might burst out – dangerous!
  • Submerge cans in cold water to cool before opening. It only takes 10 minutes or so.
  • Open cans.
  • If not using right away, transfer into jars or air tight containers, do not leave it in the can.
  • TO MAKE ON STOVE TOP
  • Place cans in a large pot and cover with water so that it is 5 cm / 2 inches above the cans.
  • Place on a small burner and bring JUST to boil – don’t walk away, you don’t want to leave the cans boiling in water.
  • Then turn down the heat to medium low (or low if you stove is powerful), put the lid on and let it simmer for 2 hours to get the consistency and colour as per the photos you see, otherwise for 3 hours if you want to darker and thicker.
  • Remove from the pot. Allow to cool before opening (otherwise the Dulce De Leche might burst out when you open it). You can speed up the process by submerging the cans in cold water.

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