This is a 1 ingredient, 15 second recipe for a Caramel made from sweetened condensed milk in the slow cooker!
This is how to make sweetened condensed milk caramel: Place sealed cans of sweetened condensed milk in slow cooker, fill slow cooker with water, slow cook on low for 8 hours. Output: Perfectly smooth, no stir, thick, deep flavoured caramel sauce. It’s incredible!
Sweetened Condensed Milk Caramel
“This keeps for a month in the fridge. But it won’t last that long.”
Dulce De Leche. Smooth, rich and thick with a deep caramel flavor, this South American export is the king of all caramels. The literal translation of “dulce de leche” is “candy of milk”. And that’s exactly what this is – milk and sugar that’s been slow cooked.
Made from scratch using milk and sugar, it requires a lot of attention for the first hour to make sure the caramel at the bottom doesn’t burn, then a further 2 hours of cooking (and checking….and cooking….and checking…). So if you’re more like me, this effortless version made with condensed milk in a slow cooker will appeal to you. This is how this goes down:
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Place sealed cans of condensed milk in slow cooker. You don’t even need to take the labels off. (3 seconds)
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Fill slow cooker with hot tap water (10 seconds)
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Turn slow cooker on for 8 hours on low (2 seconds)
“Use no-brand condensed milk if you want to save on cost. I promise you no one will know the difference.”
When you open those cans up, you are going to be amazed at the deep golden colour and the smell of the rich caramel is going to make your mouth water. Dig deep and be strong – do not get stuck in with a spoon because you won’t be able to stop!!
This caramel is quite thick, a spreadable consistency (shown in the top picture) and perfectly smooth. If you want to make it a pourable consistency, you can whisk in a touch of milk or even water, or heat it up in the microwave.
I don’t get fancy serving it up, I usually just warm it up slightly and pour it (generously) over vanilla ice cream, or spread it onto a biscuit. Because it’s so rich, I don’t think it needs much else to make it shine. But here are other suggestions for things you can use it for:
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As a sweetener + milk in coffee
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Use as spread on muffins or toast
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Spread on sweet plain biscuits like graham crackers or shortbread
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Drizzled over cakes and cupcakes. Fancy!
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Caramel layer in slices
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Over crepes and pancakes
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Cheesecake
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As a dip for churros (it is, after all, South American!)
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As a gift (if you like anyone enough to give this away to)
It’s pictured here used in this Shortbread Dulce De Leche Cookie Sandwiches. It could also be used to stuff a brownie (see these Salted Caramel Stuffed Brownies).
I hope you give this a try! It really is handy to have in the fridge. I’m especially glad that I made this batch today because I’ve just organised to have a bunch of friends over this weekend! 🙂 – Nagi x
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Sweetened Condensed Milk Caramel (Dulce de Leche)
Ingredients
- 2 cans sweetened condensed milk (395g / 14 oz each) (see notes)
Instructions
- Place cans in slow cooker on their side. Don’t worry about removing the label.
- Cover cans with hot tap water until the water is about 5 cm / 2” above the cans.
- Set slow cooker for 8 hours on low.
- If you want your caramel to be a really dark golden colour, slow cook for a further 2 hours.
- Remove cans from slow cooker using tongs. DO NOT OPEN CANS WHILE HOT. The contents might burst out – dangerous!
- Submerge cans in cold water to cool before opening. It only takes 10 minutes or so.
- Open cans.
- If not using right away, transfer into jars or air tight containers, do not leave it in the can.
To make on stove top
- Place cans in a large pot and cover with water so that it is 5 cm / 2 inches above the cans.
- Place on a small burner and bring JUST to boil - don't walk away, you don't want to leave the cans boiling in water.
- Then turn down the heat to medium low (or low if you stove is powerful), put the lid on and let it simmer for 2 hours to get the consistency and colour as per the photos you see, otherwise for 3 hours if you want to darker and thicker.
- Remove from the pot. Allow to cool before opening (otherwise the Dulce De Leche might burst out when you open it). You can speed up the process by submerging the cans in cold water.
Recipe Notes:
• As a sweetener + milk in coffee
• Use as spread on muffins, toast or graham crackers
• Drizzled over cakes and cupcakes. Fancy!
• Caramel layer in slices
• Over crepes and pancakes
• Cheesecake
• As a dip for churros (it is, after all, South American!)
• As a gift – jar it and add labels and/or tags 7. Nutrition facts per serving assuming 3 cups (2 cans of sweetened condensed milk) serves 12 people.
Nutrition Information:
Jill says
Thank you for your beautiful printable recipes. They save sooooo much time vs messy “cutting and pasting”. wonderful pictures and videos.
Nagi says
You’re most welcome! N xx
Chris says
If I Cook this longer Will it set up to use like candy I would like to make turtles and would like to know if it would work
Nagi | RecipeTin says
Hi Chris! Not using this method, but have you seen my salted caramel brownies? It is made using condensed milk too, in a way so the caramel soft sets 🙂
King Dave says
Do you absolutely have to take it out of the tin? I was thinking that leaving it in the tin would be good as part of a gift for a manly man.
Nagi | RecipeTin says
I’d just worry that by leaving it in the tin, it might start tasting of metal 🙂 I haven’t tried it but that’s what my instinct tells me.
carl says
The stove top method was on the sweetened condensed milk can in the 1950’s. It was used as a pie filling. Bake a pie crust, then pour in the cooked caramel. Add sliced bananas and serve with whipped cream. This has been a holiday tradition in our family for 60 years.
PAMELA WHITE says
My Memere always boiled the cans in water on the stove. She would open both ends of the can, take a knife and pop it out, then slice it into 1/2″ slices. Every Easter for the last 5 decades,our dessert was a slice of pineapple, topped with a slice of the caramel and whipped topping. The tartness of the pineapple, the sweetness of the caramel and a dollop of whipped cream makes for a tasty Easter dessert.
Nagi says
Oooh, that IS a combo made in heaven Pamela!! 🙂 N x
Nagi | RecipeTin says
Do you know, I have never actually made a banana caramel pie before? Crazy!
Kristina Hudson says
I wanted this to work so badly! But I tried it today and ended up with slightly darker than normal sweetened condensed milk. I did everything exactly as the instructions said, but from the looks of things when I opened the cans they would need AT LEAST another 8 hours. Any suggestions you have would be appreciated; I’d love to be able to make dulce de leche without taking up space on my stove top!
Nagi | RecipeTin says
Kristina – I’m so sorry this did not work out for you. I have made it many, many times as per the recipe and it has worked out every time. All I can think is that your slow cooker temperature is too low? Is it a reliable slow cooker? I am sorry again it did not work out, honestly, I can promise you that with my (cheap) slow cooker, it works every time. 🙂
Dorothy Dunton says
I love caramel anything! When making brownies (from scratch or a quality (Ghiradelli) mix, drizzle over the brownies before baking and swirl with a knife. Bake as usual and see how long they last – not long in my house!!
Nagi | RecipeTin says
That’s a great idea Dorothy! I’ll have to try that too!! You are full of great ideas for me! 🙂 Thanks!
Dorothy Dunton says
Well – I have been cooking my entire life and I am not young, but I believe that anyone who can read, can cook. To be a good cook you have to know what flavors go together and how you can mix them up and you have that gift! You are good girl!
Nagi | RecipeTin says
Thank you Dorothy! From your comments, I can tell you are a great cook so it is an honour to get such a flattering comment from you! 🙂
Dulci says
Took mine out at 6 hours, it came out so soft and yummy. I used it to spread on cinnamon rolls I made earlier that day and this morning used it for a banana peanut butter dulce de leche smoothie. Sinful!
Nagi | RecipeTin says
Oh yay! I’m so glad it worked for you. And using it in a smoothie is a great idea!! I cannot believe I never thought of that – thanks for the tip!!
Dulci says
Could I leave it less than eight hours if I wanted it more runny.?
Nagi | RecipeTin says
Hi Dulci! Yes, you sure can but it is still quite thick i.e. it needs to be at room temperature to pour over things. I’ve done 6 hours and it came out a lighter colour and slightly runny. But even at 6 hours when I refrigerated it, it had the consistency of very soft peanut butter i.e. spreadable on toast.
Dulci says
Nice! Mine is in the slow cooker as we speak. I will leave it for six hours and see what happens. Thanks!
Nagi | RecipeTin says
Awesome! Love to hear what you think – and what you use it for!!!
Kat says
I made this and it is great! I think I ate one whole can myself and I made brownies with it. But I did save some in the cans. Your instructions say to transfer them to jars. I didn’t open them just put them in the cupboard. Should I throw them out? They are about two months old.
Nagi | RecipeTin says
Hi Kat! I’m sorry to be the bearer of bad news, but yes you should throw them out. The metal will have infused into them 🙁
Sherry says
For those who are concerned about chemicals from the can liners possibly leaching into the food, I’ve heard that you can use Weck jars or other canning jars with this recipe. I just bought some sweetened condensed milk and am looking forward to trying this out!
Nagi | RecipeTin says
Thanks for your comment Sherry! Yes, I know there are some that are concerned about it but from the research I did, it wasn’t definitively substantiated so I am erring on the side of it being ok. I’ve made this countless times, and I still only have one head, 2 arms and 2 legs!! But yes, this also works with glass jars. I just don’t have any that are suitable for slow cooking 🙁
Sarah @ Savoring Spoon says
Oh. My.
Dulce de leche?! That’s the only flavor of Hagen Daz ice cream I ever get, because I am obsessed with dulce de leche anything.
The fact that it is made in a slow cooker just makes this recipe all the more perfect. I am definitely making this. Will let you know how it goes!
Nagi | RecipeTin says
Please do! Love to hear what you think! 🙂
Cyndi Vickers says
Love this idea! Is it possible to do this in a pot on the stove…?
Nagi | RecipeTin says
Hi Cyndi! You absolutely can, it just requires more monitoring to make sure the water level stays above the cans and takes about 2 to 3 hours. I’ve updated the recipe for directions. Sorry, I should have thought of that!
Immaculate says
Another great way of making caramel. I make this all the time ,in a large pot- cover and simmer for about 2-3 hours and it works like a charm . This would be great alternative when I don’t want to use the stove.
Nagi | RecipeTin says
Thanks Imma! I don’t use the stove because I am too lazy, I like to make this overnight 🙂
Kathy says
That looks dangerously delicious! By the spoonful with a sprinkle of sea salt? Yet another great one Nagi!
Nagi | RecipeTin says
Oh yes, that’s a great idea, I should suggest that! Thanks Kathy!
Kathleen @ hapanom says
I just tried your recipe and it was delicious!!! Thick, creamy, sweet – yum! I set up the slow cooker over night so this morning I was able to enjoy dolce de leche on my toast. Such a wonderful treat!
Nagi | RecipeTin says
I’m so glad you enjoyed it!! Though I cannot believe you had it for breakfast on toast – HEALTHY! (not!!)
Meggan | Culianry Hill says
I have heard whispers in dark corners of this method for caramel sauce… but scarcely believed it could be true. Thank you for turning me on to the secret! It looks so creamy and delicious, I think the only way to eat it would be off of a spoon! You are amazing! And the photos… just mouth-watering. Pinning!
Nagi | RecipeTin says
Yes, it really is amazing that this works!!