Dulce de leche is lusciously thick Latin American caramel that's traditionally made by boiling an unopened can of sweetened condensed milk. Our slow-cooker method allows you to monitor the caramel's color, plus the end result is an instant gift.

Source: Midwest Living


Recipe Summary

15 mins
11 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Divide the sweetened condensed milk among six 4-ounce canning jars. (If desired, add a flavoring from the list below to each jar.) Secure lids. Place in a slow cooker; add enough hot tap water to cover by 1 inch. Cook on low for 11 to 12 hours, or until thick and richly colored. (To check doneness, remove a jar with tongs. If the color looks good but you aren't sure if it's thick, you can open a jar to check consistency. If necessary, secure lid again and return to cooker for another hour.) When dulce de leche is fully cooked, remove all jars with tongs. Cool to room temperature; store in refrigerator up to 3 weeks.


Flavor Options

Flavor dulce de leche by stirring one of the following into each jar before cooking: 1 teaspoon grated unsweetened chocolate, bourbon or spiced rum; ½ teaspoon instant espresso coffee powder or ground ginger; ¼ teaspoon vanilla bean paste; or 1/8 teaspoon cayenne, almond extract or coconut extract. (If making more than one flavor at a time, label lids with a permanent marker before cooking.)

Nutrition Facts

46 calories; fat 1g; cholesterol 5mg; saturated fat 1g; carbohydrates 8g; sugars 8g; protein 1g; vitamin a 37.8IU; vitamin c 0.4mg; riboflavin 0.1mg; folate 1.6mcg; vitamin b12 0.1mcg; sodium 18mg; potassium 53mg; calcium 40mg.