Serve this decadent treat the next time you're craving caramel.
Prep Time5 minutesmins
Cook Time9 hourshrs
Total Time9 hourshrs5 minutesmins
Course: Dessert
Cuisine: American
Servings: 48Tbsp
Calories: 53kcal
Author: Lori @ www.AReinventedMom.com
Ingredients
2canssweetened condensed milk
Water to fill crock
Instructions
Equally divide the contents of the 2 cans of sweetened condensed milk between (3) 8 oz. canning jars, leaving about 1" at the top. Attach the lids and rings, and tighten the rings by hand.
Place the sealed jars in your slow cooker and fill the crock with warm water. The water should be at least 1 inch above the jar tops.
Cook on low for 8-10 hours, or until the milk turns a lovely caramel color.
Carefully remove the jars from the slow cooker and allow to cool on a towel on the counter.
Store in the refrigerator after cooled. Opened jars will keep about 2 weeks and unopened jars will keep for about 3-4 weeks.
Notes
- Be sure to check the water level periodically to make sure the jars are completely covered the entire cooking time. - I usually start a batch in the evening (9:00ish) and it's done when I wake up. - If your Dulce de Leche is on the lumpy side, simply stir until it smooths out. - Try heating up in the microwave for a few seconds if you want a warm sauce. - Even though you may hear the lids "pop & seal", the Dulce de Leche is not shelf stable and MUST be stored in the refrigerator. - I have really hard water and noticed my crock and jars feel "gritty" after the cooking process. If you have this problem, simply dampen a paper towel with a little vinegar and run it over the surfaces to remove the hard water deposits.