Monday, February 25, 2013

Dulce de Leche in the Crockpot

Homemade Dulce de Leche (Slow Cooker)
I love this method of making homemade Dulce de Leche.  Thanks to my friend over at Buen Provecho for letting me in on this method!  She is originally from Argentina so I was excited to learn her Dulce de Leche secrets.  ;)  You only need small canning jars (4 oz) and canned sweetened condensed milk.  I found that one regular (14 oz) can of sweetened condensed milk filled 3 of the jars.  So, if you are using all 12 jars for Dulce de Leche, you'll need 4 cans of sweetened condensed milk.  See, you DO use math in the real world! 
Homemade Dulce de Leche (Slow Cooker)
After cooking overnight in the crockpot, the sweetened condensed milk turns this lovely milky caramel color.  Cook longer time for a darker color and firmer Dulce de Leche.  I cooked from about 8pm- 10am to achieve this color.  So, fill the jars with your sweetened condensed milk, place in the crockpot (I used all 3 of my crockpots) in a single layer.  Cover with water, at least 1-2 inches, and cook on Low overnight until desired color is achieved.  The jars should self-seal in the crockpot; making these shelf-stable.  (Refrigerate after opening though.) 
Homemade Dulce de Leche (Slow Cooker)
Use your Dulce de Leche as a spread for toast, waffles or pancakes, or as a dip for sliced apples or pears, or use it as a topping for ice cream.  Or just eat it right out of the jar, as I did with one of them!  I opened one to taste after it came out of the crockpot, and during the course of the day, I ate the whole thing. 

Dulce de Leche in the Crockpot
from Buen Provecho

4-oz. canning jars (plus lids and rings), washed and dried
14-oz. cans of sweetened condensed milk (each can fills 3 canning jars)

1.  Decide how much Dulce de Leche you want to make.  If you only have one crockpot, you can probably only do 3-4 jars.  Each can of sweetened condensed milk will fill 3 of the jars. 

2.  Fill clean 4-oz jars with sweetened condensed milk.  Place the lids on and screw the rings on.  Place in your crockpot(s), in a single layer, with room between jars, if possible.  (Was not always possible for me to not have jars touching, but you MUST put them in a single layer; no stacking).  Cover with enough water so there is at least 1-2 inches of water above the jars. 

3.  Cook on Low for 10-12 hours, or longer, until desired color is achieved.  The darker the color, the firmer the Dulce de Leche will be.  Turn off crockpot, let jars cool a bit, and then remove them to a clean kitchen towel (with tongs, if needed).  Jars should be self-sealed now and able to be stored at room temp.  (Check to make sure they are sealed bu pushing down on lids.  Should not pop up.)  There may be a few rust spots on the tops of the lids, this is fine; while jars are still wet from the crockpot, remove the rings (not lids) and just wipe away the rust with a damp paper towel; replace rings. 
Homemade Dulce de Leche (Slow Cooker)
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LadyJayPee said...

That was from me, Dishy. Don't know why it came up as "Anonymous". :D

What a Dish! said...

Thanks for your comments, JPee (I got both by Email; not sure why the other isn't showing up there!) I know; it is so cool it ends up shelf-stable! Well, I hope it really is and I don't die from eating it. Ja ja ja!