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!
“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)
Dulce de Leche
1 can Sweetened Condensed Milk, label peeled off
- 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.
- 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
- Fill the pot up until the water is about 1 inch above the can.
- Cover the pot and turn it on LOW for 8 to 10 hours.
- **VERY IMPORTANT: Once it’s done, lift up the lid and let it cool completely!
- Once fully cool, open the can and there is your dulce de leche.