EASY CrockPot Dulce De Leche Dulce de leche is a sweet, creamy, milk caramel sauce that is perfect for drizzling over desserts, stirring into coffee or eating straight off the spoon! All you need in order to make this sweet sauce is a crockpot, a mason jar and a can of sweetened condensed milk. If youre looking for more traditional caramel sauces, check out our Homemade Vanilla Bean Caramel Sauce and Bourbon Caramel Sauce for more delicious ideas! This rich, creamy sauce is the first step towards an absolutely fantastic ice cream recipe. So, get a jar in your slow cooker today and be ready to make the ice cream soon! EASY Crock-Pot Dulce De Leche Yield: about 1 1/2 cups 1 (14 ounce) can sweetened condensed milk * optional: 1/8 teaspoon fine sea salt Open the sweetened condensed milk and stir in the salt, if you want a salted caramel flavor. Pour the milk into a mason jar and top with a lid. Screw the band on the jar enough that it wont fall off, but not finger tight. Fill the crockpot with water to just below the band. Set the temperature to LOW and cover with lid. Let it cook for 6-8 hours, then check the color of the jar. (The lid on my crockpot is clear and I was able to watch it darken through the day.) After about 6 hours, the milk will have turned golden brown, thick and creamy. As you continue to cook it, the dulce de leche will darken and become thicker. I wanted mine to be pourable when warm, so 6-7 hours was perfect. Remove the jar from the crockpot and set aside to cool. Let it cool at least 1 hour before opening the jar. (Ive heard that the hot dulce de leche will explode out at you if you open it too hot!) Serve over ice cream, cake or brownies, while the sauce is still slightly warm or store in the refrigerator until ready to use. The sauce will thicken when refrigerated and can easily be reheated in the microwave for 20-30 seconds at a time, stirring in between. Enjoy! * Want to make yours 100% from scratch? Milk + sugar = sweetened condensed milk. Heres a recipe to show you how thats done!
Posted on: Wed, 26 Mar 2014 15:48:25 +0000
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