There’s something magical about transforming a humble can of sweetened condensed milk into rich, golden caramel especially when you don’t even need to stir a thing. If you’ve ever tried to make caramel on the stovetop and ended up with burnt bits or a sticky mess, this method is your new best friend. Using a slow cooker, you can create luscious, silky dulce de leche with zero fuss. Whether you spoon it straight from the jar or drizzle it over dessert, this is a treat you’ll come back to again and again.
Why This Slow Cooker Method Is a Game-Changer
No-Stir, No-Stress Caramel Making
Traditional caramel recipes can be fussy. They often require constant stirring, a candy thermometer, and the patience of a saint. One wrong move and you’re left with burnt sugar and a pan you’ll scrub for days. The slow cooker version removes all the stress just set it, forget it, and come back to pure caramel perfection.
Consistent, Foolproof Results
The beauty of this method lies in its simplicity. By submerging sealed cans of sweetened condensed milk in gently simmering water, the milk caramelizes slowly and evenly. You’re left with a perfectly thick, creamy, toffee colored caramel that tastes just as good as any store bought version and maybe even better.
Step-by-Step Guide to Making Dulce de Leche in a Slow Cooker
What You’ll Need
You don’t need any fancy tools or ingredients for this recipe — just a few basics from your pantry:
- 2 cans of sweetened condensed milk (unopened)
- A 3-liter slow cooker (or any size that allows full submersion of cans)
- Water (enough to fully cover the cans by at least 1 inch)
- Kitchen tongs or a slotted spoon
- Clean towel (for drying and cooling)
Optional:
- A heat-proof jar if you prefer to cook the milk outside of the can.
Cooking Instructions
- Remove Labels: Peel off any paper labels from the cans of condensed milk. Glue residue can be left on — no problem.
- Place the Cans in the Slow Cooker: Lay the cans on their sides in the slow cooker. Make sure they’re not touching the sides too tightly.
- Add Water: Fill the slow cooker with water until the cans are fully submerged with at least 1 inch of water above the tops. This is important to prevent overheating or rupture.
- Cook on LOW for 7 to 8 hours: Set it and walk away. The longer the cook time, the deeper the caramel color and flavor.
- Cool Completely Before Opening: Let the cans sit in the water until cooled to room temperature, or carefully remove them with tongs and let them cool on a towel overnight. Never open hot cans.
- Open and Enjoy: Once cool, open the cans to reveal thick, creamy dulce de leche. Spoon it into a jar or use it straight away.
Ways to Use Your Homemade Dulce de Leche
Dessert Ideas & Pairings
Once you have a jar of this smooth, luscious caramel on hand, there’s no limit to what you can create. Here are some tasty ideas to get you started:
- Spread on toast or pancakes for a rich breakfast treat
- Layer into banoffee pie for that perfect toffee-banana combo
- Drizzle over ice cream, brownies, or cheesecake
- Fill cookies or sandwich between two biscuits
- Dip churros or fresh fruit like apple slices or bananas
- Swirl into brownie batter or cake mix for a caramel twist
Whether warm and gooey or chilled and thick, it adds a luxurious touch to any dessert.
Storage Tips & Safety
- Unopened cooked cans can be stored at room temperature for up to 3 months in a cool, dry place.
- Once opened, transfer to an airtight jar and keep in the fridge for up to 2 weeks.
- To reheat, gently warm in the microwave or over a bowl of hot water — never reheat a sealed can.
- Always check for spoilage (odd smell, texture) if you store it long-term.
How to Make Slow Cooker Condensed Milk Caramel (Dulce de Leche)
- Total Time: 8 hours 5 minutes
- Yield: 2 cans of caramel 1x
- Diet: Vegetarian
Description
Make rich, creamy caramel (dulce de leche) right in your slow cooker with just a can of sweetened condensed milk. A no-fuss, hands-off method for perfect caramel every time.
Ingredients
2 cans sweetened condensed milk (unopened)
Water (enough to fully submerge cans)
Slow cooker (3L or larger)
Tongs or slotted spoon
Clean towel
Instructions
- Remove the labels from the cans of condensed milk.
- Place the unopened cans on their sides in the bottom of your slow cooker.
- Fill the cooker with water until the cans are submerged by at least 1 inch.
- Set the slow cooker to LOW and cook for 7 to 8 hours.
- Turn off the heat and let the cans cool completely in the water or on a towel overnight.
- Once cool, open the cans and enjoy your homemade dulce de leche!
Notes
Do not open hot cans. Store unopened cooked cans at room temperature for up to 3 months. Once opened, transfer to an airtight jar and refrigerate for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: Latin American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 20g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
Keywords: dulce de leche, slow cooker caramel, condensed milk caramel