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This Dulce de Leche recipe is better and cheaper than store-bought and it’s made in the slow cooker! Even better, it’s some of the best milky smooth caramel you’ll ever eat. You only need one ingredient to make it, and there are about a thousand ways to use it – my favorite is straight from the spoon!
What is Dulce de Leche? It’s Mexican caramel that is creamy, milky, and so, so good. It’s also pretty simple: just sugar and milk boiled down until it’s thick, sweet, and rich. This one-ingredient Crockpot Dulce de Leche is made by slow-cooking sweetened condensed milk in glass jars for 10 hours on the low setting. This no-churn, no-stove method produces a deep golden, thick caramel that is safer than the traditional boil the can method. It’s perfect for dipping fruit or drizzling over brownies.
For a long time, I bought dulce de leche at the grocery store – that is, until I decided to make my own homemade because it’s that easy! Making dulce de leche from sweetened condensed milk and with a crock pot means it is so easy it tastes amazing, plus it’s cheaper than buying it.
The secret to this magic caramel is the low and slow cooking of sweetened condensed milk, which transforms it into a thick, velvety dulce de leche. While many recipes suggest boiling the entire can, my method uses glass jars with fresh rings and lids for a much safer and more reliable result. This eliminates the fear of a can exploding and allows you to watch the beautiful color transform as it cooks.
ONE Ingredient Dulce de Leche
- You just need ONE ingredient: Sweetened Condensed Milk. Grab 2 (14-oz) cans sweetened condensed milk – not low fat.
- In addition to a slow cooker, you’ll need some mason jars with lids. You can use 8-ounce jars or 4-ounce jars. Just make sure they fit in your slow cooker.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
Important Safety Tip
For safety and even cooking, the water in your slow cooker must remain at least 2 inches above the lids of the jars at all times. This prevents the glass from overheating unevenly and ensures a consistent temperature for the sugars to caramelize without scorching. This water level is critical to the success and safety of making dulce de leche.
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Dorothy’s Expert Tips
- Use jars with fresh rings and tight-fitting lids. You don’t want any water getting into the milk.
- Remember – the water in your slow cooker MUST remain at least 2 inches above the lids of the jars at all times to prevent the glass from overheating and shattering.
- You can overcook dulce de leche – even in the slow cooker! So, remember to set the timer for 10 hours and remove the jars once it goes off. The caramel should be thick and a deep golden color when it’s done.
- If your dulce de leche appears slightly separated or “grainy” immediately after the 10-hour cook, do not panic. Simply whisk it vigorously by hand or give it a quick pulse in a blender once it has cooled slightly. This emulsifies the fats and sugars for a perfectly silky, professional finish.
- Be very careful when you remove the jars – the jars of dulce de leche in the crockpot will be very hot! Use tongs to lift them out.
- Because the jars are submerged for 10 hours, you may notice small rust spots on the metal rings. This is a normal reaction to the prolonged water contact; simply wipe the rust off with a kitchen towel once the jars are cool enough to handle. It does not affect the safety or flavor of your caramel.
Dulce de Leche Recipe
Ingredients
- 2 14 ounces cans sweetened condensed milk
- 3 8-ounce jars with rings and lids or 4-6 ounce jars
- Water
- Slow Cooker
Instructions
- Divide the sweetened condensed milk among the 3 or 4 jars. (Make sure the jars you choose will fit in your crockpot with 1-2 inches of water covering them.) Seal the jars with clean rings and lids. Place in your slow cooker, making sure they do not touch.
- Fill the crockpot with water to cover 1-2 inches above the tops of the jars. Place the lid on the slow cooker and cook on low for 10 hours.
- When they’re finished cooking, remove the jars carefully with tongs (they and the water will be HOT!) and place them on your kitchen counter to cool to room temperature. Once cool, refrigerate until using. Will keep for up to 4 weeks in the refrigerator.
- Some of the rings may get little rust spots from being in the water all day. Just wipe the rust off with a kitchen towel.
Recipe Notes
- Use jars with fresh rings and tight-fitting lids. You don’t want any water getting into the milk.
- You can overcook dulce de leche – even in the slow cooker! So, remember to set the timer for 10 hours and remove the jars once it goes off. The caramel should be thick and a deep golden color when it’s done.
- Be very careful when you remove the jars – the jars of dulce de leche in the crockpot will be very hot! Use tongs to lift them out.
- You may notice some rust on the rings when you take the jars out. This is normal and happens when they are in contact with water all day. Use a dishtowel to wipe off the rust, and it’s all good.
Recipe Nutrition
How to Make Dulce de Leche in a Crock Pot
- Divide the milk evenly among the mason jars. Seal the jars with clean rings and lids and then place them, spaced apart, in the crock pot.
- Make sure the water level in the crock pot covers the jars by one to two inches. Place the lid on top. We’re essentially creating a water bath for the milk.
- Cook them on low for 10 hours.
- Once they are done cooking, remove them with tongs. Be very careful because the water will be hot. Leave the jars at room temperature until they are cooled.
How to Use Dulce de Leche
There are so many ways to use it – use it to make desserts, spread it on graham crackers, dip fruit in it, warm it up and use it as an ice cream topping. I love making dulce de leche cookies or ice cream with it!
FAQs
Basically it is – dulce de leche is a soft milky caramel. You can make it from scratch using milk and sugar but it’s so much easier to cook condensed milk.
Traditional caramel is cooked sugar, then you add heavy cream to thin, whereas dulce de leche is milk and sugar cooked for a long time until it caramelizes. The latter is more creamy and thick than traditional carmel.
I don’t recommend the other methods. Pressure Cooker dulce de leche does work, but I haven’t tried it – it can be dangerous. Same goes for the stovetop or oven methods – if you’re not careful it can explode.
No. To avoid scorching the milk or cracking the glass jars, it is essential to cook this “low and slow” for the full 10 hours.
Yes, use jars with fresh rings and tight-fitting lids to ensure no water leaks into the sweetened condensed milk.
Yes, the slow cooker is designed for long cook times. Just ensure you start with enough water to keep the jars submerged.
Once cooled to room temperature, store it in the refrigerator for up to 4 weeks.
Final Safety Note: Before you begin, please ensure you are using jars specifically designed for canning and that they are submerged under at least two inches of water throughout the entire 10-hour cook time. Failure to maintain water levels or using improper glassware can lead to jar failure or breakage. This recipe is provided for informational purposes only. By voluntarily choosing to prepare this recipe, you assume all risk for any potential injury or damage. The author is not liable for any consequences resulting from the use or interpretation of the information provided on this site.
Dorothy, I tried this over the weekend, but put my 1/2 pint canning jars in a roasting pan (covered them with water) since they wouldn’t fit in my crock pot. I put it on low (200-250) for 10 hours, the jars sealed but the color is not a brown caramel color and just a little darker than when I started. Any suggestions? THANKS!!
Chances are they needed to cook at a higher temp? Or a longer time? I’m sorry I can’t be of more help, since I only have ever done this in a crock pot. I’m pretty sure ovens cook differently than the slow cooker does.
Thanks Dorothy. I’ll just get some smaller jars so they WILL fit in the crock pot!!
Can this be made in a pressure cooker?
Honestly, I’m not sure. I’ve never used a pressure cooker, so I wouldn’t be able to give advice on that!
I want to make this for a gift basket. But will it be ok not refrigerated for a day or so?
This post was a bit nostalgic for me. I remember my father teaching me to make this treat by boiling the can of sweetened condensed milk in a pot of water, when I was a little girl. Then we just ate it out of the can with spoons. It didn’t last long enough to need refrigeration.
Right? I like eating it that way too! So glad it could bring back memories for you!
I have made this for years. I just cook the can. Yes, the can. Turn the can on its side cover with water cook on a slow boil for 6 hours. Have hot water waiting nearby because periodically you have to add water. This is important don’t forget its on, keep the water level above the can. Check it every hour to add water. Let it cool after 6 hours then open it for rich gooey richness. Love it. Drop it into pecan pieces then cover with melted chocolate. The best turtles you ever tasted.
I was going to do that too Linda and was worried it would explode! I’m prone to forgetting about…well…everything. Thanks for the tips! And the turtles. Great idea!
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