Go Back
Print Recipe
5 from 1 vote

Homemade Slow Cooker Dulce de Leche

Serve this decadent treat the next time you're craving caramel.
Prep Time5 mins
Cook Time9 hrs
Total Time9 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: diy dulce de leche, slow cooker dulce de leche
Servings: 48 Tbsp
Calories: 53kcal
Author: Lori @ www.AReinventedMom.com


  • 2 cans sweetened condensed milk
  • Water to fill crock


  • 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.


- 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.


Serving: 1Tbsp | Calories: 53kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 61mg | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg