One weakness I have in this world is dulce de leche. For a treat, I like to just have a spoonful of it. Kind of like my own caramel sucker. It is the next best think to a soft and gooey homemade caramel. I have tried to make my own before in the oven, but wasn’t thrilled with results. There is a another method out there where you remove labels off a can of sweetened condensed milk and place them in a crock pot and cover with water.
I was always concerned with this method. What if the metal leches into the ducle de leche or what if the can explodes? Both were serious items of concerned. Then my friend Mel, over at Mel’s Kitchen Cafe, shared a great way to do it without the issues that concerned me. You just put the sweetened condensed milk in canning jars! There you go, problem solved.
So all you need to make you own dulce de leche at home is a can of sweetened condensed milk, 2 small canning jars (with lids and rings), a crock pot, and some water. Pretty simple huh? It will even keep in the fridge for 1 month! I have a recipe coming for you next week that is a great way to use this or here are some other ideas for ya:
dip for fruit – it is especially yummy with apples and bananas
topping for ice cream
swirled into brownie batter before baking
Also, wanted to make sure you all knew that I have a giveaway going on right now for a new product!
- 1 (14 oz) can sweetened condensed milk
- 2 small glass canning jars with lids and rings (I used ½ pint jars)
- 1-2 teaspoons pure vanilla extract or vanilla paste, optional (I didn’t even use this)
- Open the can of sweetened condensed milk and divide evenly between the 2 canning jars.
- Wipe off any accidental spills of the tops and sides of the canning jars.
- Place a lid and ring on each of the canning jars and screw tightly to seal. Place the canning jars in a slow cooker and cover with water so is is 1 inch above the jars. Depending on your slow cooker and shape of your jars, you can lay the jars on their side or standing up straight. I was able to do mine standing up. Either way should work.
- Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. I did the full 9 hours.
- Carefully remove the jars from the hot water and let them cool. I found tongs work well to do this or use your canning supplies.
- Then, if desired, open the jars and stir in ½ – 1 teaspoon vanilla extract into each jar.I skipped this step.
- Replace the lids and rings and store in the refrigerator.
- Can be stored up to 1 month.
Recipe adapted from Mel’s Kitchen Cafe.