When I last made dulce de leche, I boiled milk and sugar on the stove top. You, my readers, flooded me with suggestions on alternate ways of making dulce de leche.
Rosie suggested that I use a slow cooker:
So, I decided to give slow cooker dulce de leche a go. But, I didn’t quite use Rosie’s method.
Instead of slow cooking the dulce de leche on high for 4-6 hours, she makes dulce de leche on low for 8 hours – allowing you to go to bed and wake up to dulce de leche (arguably better than waking up to coffee).
Instead of opening the can, Steph leaves the can intact. As long as the can remains fully submerged, it shouldn’t explode (I say this with some confidence after reading her post – including all of its comments – and trying it myself).
The stovetop milk plus sugar dulce de leche tasted slightly better than the crock pot version, but the ease of the crock pot far outweighs any taste differences. I’ll be using this method from now on.
Dulce De Leche in a Crock Pot
- One or two unopened cans of sweetened condensed milk.
Remove the labels from the cans and put them in your crock pot.
Completely submerge the can(s) in water.
Set to low and wait eight hours.
Wait for the cans to come to room temperature and open the cans.