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Crock Pot Dulce de Leche is the easiest way to make a thick, sweet, rich and delicious caramel sauce.
I became a big fan of dulce de leche about 8 years ago when we traveled to Argentina. They serve just about everything with dulce de leche in Argentina – they know how to eat! I remember at breakfast there would be big bowls full of caramel and I would pour it over my fruit. Yum.
It is next to impossible to find dulce de leche in the stores here in Portland so I have to make my own. The first time I made it, I made it on the stove top. You can read how to do it here. That method involved boiling cans of sweetened condensed milk in a pan of water on the stove top for several hours. It works but it takes some watching and you need to make sure the water doesn’t boil away.
I discovered that making crock pot dulce de leche is the way to go. No watching required.
How to Make Dulce de Leche in a Crockpot
I did three 14 oz. cans of sweetened condensed milk at one time but you could probably do 4 if you wanted. You just don’t want the cans to touch. The more cans, the longer it will take.
- Remove the labels from the cans and place them in the crockpot. Fill your crock pot with enough water that it covers about 1/2 inch over the top of the cans.
If you prefer, you can open the cans of sweetened condensed milk and pour it into half pint size jars with lids. This allows you to see how thick the dulce de leche is getting. Two 14 oz cans will make three half pint jars crock pot dulce de leche.
- Place the jars or the cans into the crock pot and then fill with water. The water should totally cover the jars, about 1/2 inch over the top.
- Place the lid on the crock pot and put it on low and allow it to cook for 10 hours. I have only done it on low so not sure how it would work on high. But if someone tries it let me know.
Easy Dulce De Leche
- After eight – ten hours remove the jars or cans from the crock pot and allow them to cool before opening. Trust me on this one or you will end up with a big mess. You will have the most amazing, thick, rich, caramel sauce. Grab a spoon and scoop yourself out some. Really, you want to do this.
- I cooked my crock pot dulce de leche for 8 hours so it wasn’t quite as thick as it would have been if I’d cooked it for 10 hours. We were planning on making these amazing Carmelitas so we wanted it a bit thinner. If you want it thicker, cook for a few more hours.
- Believe it or not it’s pretty darn good spread on toast! I store it in the refrigerator. Not sure on the shelf life as it never lasts too long at my house. It also makes a great little gift, especially in the 1/2 pint sized jar.
Besides eating it straight out of the jar there are lots of other fun ways to use dulce de leche:
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Slow Cooker Dulce de Leche
Ingredients
- 42 oz sweetened condensed milk 3 (14oz) cans
- water
Instructions
- Remove labels from cans and place into crockpot.Option 2: Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly. Put on lids and rings and place in crockpot.
- Fill crock pot with water so that it covers about 1/2 inch above the top of the jars.
- Turn crock pot onto low and set timer for 8-10 hours, depending on how thick you want it..
- After 10 hours and remove jars from crock pot. Allow cans to cool a while before opening.
- Open the lid and grab a spoon!
Cristiana says
I love this stuff, I am from Costa Rica, living in the US now. My mother used to make this stuff in her pressure cooker, she would put the unopened can of sweetened condensed milk in it and pressure cook it, but I am terrified to do that. My sweet mom has passed away and have no way of knowing what exactly she did. But I will for sure try this, seems a lot safer lol!! My mother used this between layers of cake and we would eat spoonfuls of it, yum! I crave this stuff and it is so much better than anything found at the stores!! Thank so much for sharing!
Leigh Anne says
This way is much easier and safer than using a pressure cooker and I think it tastes the same! Enjoy!!
JudyL says
Saw this on Pinterest & it looks delicious – and I love to use my crockpot! Now, can you please tell me if the lids actually seal themselves like they do when you can something, or are they just put on to keep the water out? Wonder how it would taste to pour it warm out of the jar, over a warm, home-made cake with holes poke it top – sort of a version of LaLache cake, which I LOVE! Thanks!
Leigh Anne says
The lids do not seal so you will need to refrigerate it. I bet it would be delicious poured over a warm cake! Yum!
Erica says
My lids sealed. Does this mean it’s shelf stable? And I am in love with this super simple recipe, btw. Guess what everyone is getting for Christmas? 🙂
Leigh Anne says
Erica, I do not know if it makes it shelf safe. I would contact your local extension office and as them.
I keep it refrigerated.
Debi Bolocofsky says
This looks amazingl, I was wondering if you would link it in my Wednesdays Adorned From Above Blog Hop. Here is the link:
http://www.adornedfromabove.com/2012/06/natural-translucent-face-powder-and.html
I would love to have anything that you would like to link.
Sincerely,
Debi Bolocofsky
http://www.adornedfromabove.com
Adorned From Above
Jen says
I made this overnight and it was mind-blowing! Amazing & tasty, just like I had in Argentina.
Leigh Anne says
So glad!!! It is amazing.
Jane Payne says
Thank you! You are so generous with your recipes and I appreciate them very much.