One of Brett and my fondest food memories from our travels was sharing a delicious, generous bowl of dulce de leche in Buenos Aires following a meal of empanadas. Dulce de leche is carmelized milk, created by heating sugar and milk over low heat for a long period of time. It can be used like caramel, or eaten on its own, like we did in Argentina.
Making this treat never seemed like something I’d have the time (or inclination) for, but in late November a reel showed up in my Instagram feed showing an incredibly easy way to prepare dulce de leche. And, when I say easy, I mean EASY! I gave it a try and the results were fantastic.
Only two items are needed to prepare dulce de leche this way: a slow cooker and a can of sweetened condensed milk. That’s it! The process takes all day, but the results will last for up to a month in the refrigerator, and are creamy, sweet, and full of delicious caramel flavor.
Here’s how to make it:
- Remove the label from a can of sweetened condensed milk. DO NOT use evaporated milk – it doesn’t work.
- Set the can on its side in a slow cooker and cover with at least two inches of hot water. You can cook more than one can if they can fit in the slow cooker without touching.
- Cook the can(s) on low heat for eight hours.
- When cooking is done, remove from the crockpot and LET THE CAN(S) COOL COMPLETELY BEFORE OPENING. Trying to open while the can is still hot can cause it to explode.
- Store the dulce de leche in the refrigerator for up to a month. It should be removed from the can for storage.
That’s it! We enjoyed it with apple slices a few evenings for dessert, and a small spoonful on top of apple pie one night. It’s yummy stuff.