Skip to main content New this month
Get the Allrecipes magazine

Caramel in a Can (Dulce De Leche)

Rated as 4.9 out of 5 Stars

"My delicious caramel in a can."
Added to shopping list. Go to shopping list.


4 h servings 211 cals
Original recipe yields 6 servings (1 can of caramel)


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
  2. Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Open can and pour contents into a lidded bowl. Stir in vanilla extract.


  • Cook's Notes:
  • The longer the milk cooks, the darker the caramel will be.
  • Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.

Nutrition Facts

Per Serving: 211 calories; 5.7 g fat; 35.6 g carbohydrates; 5.2 g protein; 22 mg cholesterol; 83 mg sodium. Full nutrition

Similar recipes


Read all reviews 9
Most helpful
Most positive
Least positive

I was born and raised in Guadalajara, México. We never bought any caramel, my grandfather made it all the time, used La Lechera brand. He made it on stove top, I still make it till this day, now...

Do it all the time. In a saucepan tho on top of the stove. I've never seen this done outside Newfoundland. Finally someone caught on. LOL

I normally make my own caramel with sugar, butter, and cream, but this is certainly a nice and easy shortcut. I didn't add anything at to the first can, but the second has just come out of the s...

I too have done this for years, but on the stovetop and without the vanilla. I don’t however, use it as caramel. I’ve always used it as a caramel flavored frosting for cakes. Either way, it’s v...

Wow! I love this and it was so easy! I will be making this again for sure! Thank you!

easier than doing it on the stove

In West Tennessee, we made this in the late '40s in a sauce pan of boiling water. For safety we punched several holes in the top with an ice pick.

The Pioneer Woman shared this on her website several years back. I thought it was a very interesting thing.

My Home Ec. teacher showed our class how to make this in the mid 70s.