Dulce de lech is basically caramelized sweetened condensed milk. The concept of making Dulce de lech is pretty simple: cook sweetened condensed milk over low heat until it turns into caramel.
If you can use caramel in a recipe, you can easily substitute Dulce de lech in it’s place.
I originally made some a few years back by placing the unopened cans of sweetened condensed milk in a pot, covering them with water, then baking at a low heat for a couple of hours. Not very practical in the summer, and not super cost efficient either, not to mention the idea of cooking something in a can meant for storage.
Enter a post I stumbled across from fromscratchclub.com, where they use a Crockpot (slow cooker) to make the Dulce de lech. No heating up the entire house in July, nor the energy bill from keeping the stove on for a couple of hours.
Downside: I made nine jars, which I’ll be using in *something* soon, as they keep taunting me every time I open the fridge. I really want to show them, by getting a spoon and eating some right out of the jar, but I’ve kept my willpower in check…so far…
Slow Cooker Dulce de Leche
4 (14 oz) cans sweetened condensed milk – NOT evaporated milk!
6 (8oz/1cup) canning jars with lids and rings
- Wash jars and lids, and sanitize in dishwasher (this is what I used) or boiling water.
- After the jars dry, add the condensed milk to about ½ inch from the top rim.
- Wipe jar edges clean, and put lids and screw rings on. Tighten firmly, but not aggressively.
- Place jars as evenly spaced on the top of a kitchen towel, used as a buffer, on bottom of slow cooker. Fill pot with water to cover the tops of the jars by at least 1/2″.
- Cook on low heat for 7-9 hours, depending on how firm/thick you want it (I cooked it for 9 hours). Cool to room temperature, then store in the refrigerator.
Source: From Scratch Club