Dulce de Leche (Slow Cooker)

I’ve never been a fan of caramel. Be it candy, sauce or whatever. I know, right? Like, who doesn’t like caramel. Well, let me clarify. I like the IDEA of caramel. I like the smell. But it’s always too sickeningly sweet, I can’t handle more than a finger full. As in sticking my finger into a jar of caramel sauce and licking it up. That’s pretty much all I need to satisfy those once-in-a-blue-moon caramel cravings.

And then last year, I began seeing recipe after recipe popping up over the cybernet place thing for this particular milk caramel sauce called dulce de leche. And boy, was I intrigued! You see, I can never pass up an easy no-brainer recipe even if I’m not sure I’d like the end product.

I tried the recipe once…. then twice. And oh wow, this caramel sauce requires no thermometers, finicky sugar boiling, splattering syrup etc. None of that. All I need is the slow cooker, a can of sweetened condensed milk and time.

This is the end product:

Who says no to something like that? I used it in a recipe that I will share soon. It was delicious! My banana-loving friend gave it thumbs up :-). Not too shabby for a super easy caramel recipe.

Nevertheless, I have to say that I won’t be eating it by the spoonful. Caramel is caramel. It’s sweet. But I don’t mind spreading  a little on a slice of toast for breakfast.

Psst: I’ve used for caramel popcorn with a bit of melted salted butter and I tell you… swoon!

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“Looking unto Jesus the author and finisher of our faith; who for the joy that was set before Him endured the cross, despising the shame, and is set down at the right hand of the throne of God.” (Hebrew 12:2)

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Dulce de Leche

1 can Sweetened Condensed Milk, label peeled off
Slow Cooker

  1. Line the bottom of the slow cooker inner pot with a piece of parchment paper or aluminium foil. This is to prevent the can from leaving a mark on the inner pot.
  2. Place the can on the paper or foil, either standing up or on it’s sides. Just make sure there is about 1 1/2 inches gap above the can
  3. Fill the pot up until the water is about 1 inch above the can.
  4. Cover the pot and turn it on LOW for 8 to 10 hours.
  5. **VERY IMPORTANT: Once it’s done, lift up the lid and let it cool completely!
  6. Once fully cool, open the can and there is your dulce de leche.

Comments

  1. caroleburkhard says:

    I love caramel! So, I’ll be making this recipe this weekend. Sounds so easy! Thanks for sharing!

  2. Wow!!! I love caramel and I am definitely going to give this a try. I am going to try that caramel popcorn. I remember being able to by popcorn with the caramel that you were over to melt over it years ago. Thanks for sharing,

    • Hi Chineka, I have tried it on popcorn and it was sublime! My mistake was not giving it a little time in the oven for the dulce de leche to firm up over the popcorn. It ended up soggy. But still delicious. haha.. Enjoy!

  3. Yum! I have a recipe for Salted Caramel Cheesecake I want to make someday . . . probably way too rich for me, but my husband would adore it. It calls for Dulce de Leche, which I’m never able to find! I will have to remember to try this. 🙂

    • Glad that this recipe will be of help! The cheesecake sounds so very decadent! My hubs and I are opposites of you and your husband. I prefer decadent desserts but he rarely take sweet things. More for me I say!

  4. The addirtion of a little sea salt to any caramel will turn you into a caramel lover!

Trackbacks

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  3. […] Biscuits, Butter, Bananas, Caramel Sauce (Dulce de Leche in this case), Custard or Pastry Cream, Whipped Cream Before I go further though, I must note that […]

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