Ingredients4 h servings 211 cals
- 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.
- 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.
Per Serving: 211 calories; 5.7 g fat; 35.6 g carbohydrates; 5.2 g protein; 22 mg cholesterol; 83 mg sodium. Full nutrition
ReviewsRead all reviews 9
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!
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.