Homemade Slow Cooker Dulce de Leche is the yummiest of treats that brings all the flavor of a rich, creamy caramel sauce but is made effortlessly in your Crockpot. This velvety sauce is perfect for drizzling over ice cream, spreading on toast, or savoring by the spoonful. It’s the ultimate delight to keep at hand and is sure to become a year-around staple in your dessert repertoire.
If you want all of the indulgent, sweet goodness of dulce de leche without babysitting a pot of milk and sugar for hours, this Crockpot dulce de leche is just what you need.
It is one of those recipes that feels like magic every time I make it. Just a couple of cans of sweetened condensed milk and some patience!
This method is ideal for anyone seeking an easy family recipe that yields big rewards with minimal effort. Just set it, forget it, and before you know it, you’ll have a can of golden perfection that’s sweet and delicious.
Ingredients
- Sweetened Condensed Milk: You will need two cans of sweetened condensed milk - there are no substitutes here!
- Vanilla Bean Paste: I like vanilla bean paste, but vanilla extract works just as well.
- Flaky Salt: Enhances the sweetness and brings out the caramel notes, adding just the right amount of punch to the finished product.
Step by Step Instructions
Tips and Tricks
- Know Your Slow Cooker: Slow Cookers maintain different temperatures depending on the model. My Ninja Possible Cooker is much cooler than my traditional Crockpot. If you are using a cooler cooker, make sure that you cook for the full 10 hours.
- Cooling Time: Let the cans cool completely before opening. This ensures the Dulce de Leche thickens properly and prevents any burns.
- Storage: Store your Dulce de Leche in an airtight container in the refrigerator. It will keep about a week.
- Serving Temperature: Bring the Dulce de Leche to room temperature before serving. If it's too cold, may be too stiff to enjoy. (Depending on how you are serving it.)
Serving Suggestions
Homemade Dulce de Leche is fabulous poured into coffee or drizzled over ice cream, pie, pancakes, and waffles. I love it as a filling (or topping) for cupcakes, between layers of cakes, and to make sandwich cookies. It would be a great topping for my maple cheesecake, in place of the caramel in pecan clusters.
During the holidays, I like to give it as a gift in a mason jar with a bow.
Slow Cooker Dulce de Leche
Equipment
Ingredients
- 2 (14-ounce) cans sweetened condensed milk
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 teaspoons flaky salt
Instructions
- Remove the labels from the cans and rinse well.
- Set them on their sides in a slow cooker, and cover by a few inches with water.
- Cover and cook over low heat for 8 to 10 hours.
- Remove with tongs, and allow to cool completely.
- Open the cans into a bowl and stir in the vanilla bean paste and salt.
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