Slow Cooker Dulce de lech

November 21, 2012 · 0 comments Print This Post

Slow Cooker Dulce de Leche

Slow Cooker Dulce de Leche

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I originally made some a few years back by placing the unopened cans of sweetened condensed milk in a pot, covering them with water, then baking at a low heat for a couple of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

  1. Wash jars and lids, and sanitize in dishwasher (this is what I used) or boiling water.
  2. After the jars dry, add the condensed milk to about ½ inch from the top rim.
  3. Wipe jar edges clean, and put lids and screw rings on. Tighten firmly, but not aggressively.
  4. 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″.
  5. 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

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