Crock-Pot Dulce de Leche




I had a friend tell me you could make a fantastic dip this way, but never tried it.   I have seen a lot of talk lately on Pinterest about this and decided it was time to try.    This was awesome!  literally.    We dipped apples in it, and now I am going to toss popcorn with it and make a great snack!

Crock-Pot Dulce de Leche

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 8 Servings

Crock-Pot Dulce de Leche

Ingredients

1 Can of Sweetened Condensed Milk (NOT a pop-top can)
Water

Instructions

  1. Remove paper label from can.
  2. Place Sweetened Condensed Milk in crock-pot.
  3. Place enough water in crock-pot to submerge can completely.
  4. Cook on low for 8 hours.
  5. Remove can and let cool completely. This is important as the contents can explode.
  6. Dip in apples or your favorite fruit.
http://crockpotladies.com/crockpot-dulce-de-leche/

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Comments

  1. Lady Tara says

    Oh wow! So simple. If I don’t use all the condensed milk I bought for making fudge, I’m so making this!!! Thanks Katie.

  2. Charles says

    It is interesting that the recipe says remove lable…and the can in the photo has it on! I am sure it tastes good either way.

    • Lady Katie says

      I didnt think of taking the label off when I put it in the crock-pot. But when I removed it and it was half tore off on one side, I thought that I probably should of taken it off. It works either way…just depends on how much of a mess you want to deal with. lol!

  3. Amy D says

    I’ve done this and put 3 cans in the crockpot. As long as the cans are unopened, they will keep for quite some time in the pantry after they’ve been cooked. I read that somewhere and then I tried it. Cook once and indulge now and later!

  4. Antoinette says

    Would this work cooked outside of the can? I worry about the high Bpa levels these cans leach into food when exposed to higher temperatures. Thanks!!

    • Marie C says

      I put the milk into 4 ounce canning jars, and close them tightly. Cover with water and cook for 6-8 hours. If you have hard water, use distilled water so the jars come out shiny. Pull them out with tongs and let cool, they will seal themselves up.

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