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


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; total fat 1g; saturated fat 1g; polyunsaturated fatg; monounsaturated fatg; cholesterol 5mg; sodium 18mg; potassium 53mg; carbohydrates 8g; fiberg; sugar 8g; protein 1g; trans fatty acidg; vitamin a 38IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 2mcg; vitamin b12mcg; calcium 40mg; ironmg.