Introduction: Slow Cooker Dulce De Leche (From a Can!)
Who doesn't love Dulce De Leche (otherwise known as thick delicious caramel with a milk, sugar base)
I love to make it and have it on ice cream, use it in baking or eating it straight as it is! it is highly addictive. I have been using this slowcooker recipe for years and it is great because you can use homebrand condensed milk and a slow to make one of the most incredibly tasty foods in the world!
Making dulce de leche from scratch is very fussy and time consuming, with this recipe all you have to do is place it in a slow cooker overnight and BAM! it is beautiful waking up to sweet, sweet dulce de leche in the morning!
And another bonus you can make a huge amount of this at one go! just use multiple cans and follow the ingredients for the same result!
Step 1: Ingredients
- 1 can sweetened condensed millk
- Cold water
THAT IS IT YAY!!! Just a few notes here
1. I am using home brand, this is literally half the price of the normal sweetened condensed milk, so i can make twice as much homebrand for the price of another can! And there is no difference in flavour (i have tested this hypothesis).
2. If you are using homebrand it will not have a ring pull on the top of the can be wary. if you do not have a can opener you will need the ring pull. (the can in the right of the picture is homebrand and silver, more expensive ring pull can is more yellow).
Step 2: Equipment
- Slow cooker (alternatively you can use a saucepot)
- 1 Sheet baking paper (or something to line the base of your slow cooker
- Can Opener (if using cans without a ring pull)
- Large bowl (for cold water)
- Something to remove the hot can from the water, oven mits, tongs etc.
Step 3: Slow Cook It!
The first thing to do is line the base of the slow cooker with baking paper* then place the can on top of it, on its side. Then cover the can in water so that there is about 5cm of water above the can**.
Put on the lid of the slowcooker and and place it on low for about 12 hours. I put it on before I go to bed, so that I can wake up to fresh yumminess!.......... I like dulche de leche on porridge for breakfast ok!
* This prevents any marks from the can on your slow cooker
**Make sure the can is fully submerged or it may open.
Extra note, the last picture shows a minor rust stain from the can after it was cooked. I'm placing it at this step so you can see it is important to do so that you do not mark your slow cooker or pot.
Step 4: ***ALTERNATIVE COOKING - SAUCE POT***
If you do not have a slow cooker or you want this done quickly. Line a saucepan with baking paper place the can on its side as well and fill the pot with 5cm of water above the can. then bring it to a slow simmer (very few bubbles) and cook it for between 3-4 hours on medium low.
This method requires more attention as you may need to keep filling the pot with water. If the water level gets too low the can may explode....... That is why I stick with the slow cooker.
Then follow the same instructions on the next step.
Step 5: Cool the Can
Now this is very important!!!
*** DO NOT TRY AND OPEN THE CAN STRAIGHT AWAY!!**
You need the can to cool enough so that you can easily handle it. It can still be warm when opening it, however if you attempt to do so when it is hot, there is a lot of pressure, possibly steam that can burn you. plus the hot caramel may burst out and burn your hand.
Therefore you can remove the can with tongs or silicon oven mits (for the slow cooker or pot). Place the hot can on a heat proof surface and allow it to cool for about 30 minutes to 1 hour before opening.
OR you can place the can in a bowl of cold water to speed up the cooling process.
Step 6: Open and Enjoy!
Once your can is cool enough to touch eith open with a pull rng or with a can opener. Be careful with a can opener as the first 'incision' may squirt some dulce de leche out. THEN WATCH THE DELICIOUSNESS!!!!
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Please be positive and constructive.
Hi, it would be interesting, what temperature "low" is. Most modern slow cookers have digital temp control.
Low is ~190 and high ~250 F or Low is ~90 and high ~120 C. Enough to leave it without much worry and hot enough to kill the "bad microbes." Obviously, the temperature control was not as exact as we manage today.
That is great point mine is the old fashioned one with high and low. Ill try and find out