Tag Archives: toppings

Crock Pot Love: Dulce de Leche

22 May

Sooooo, ya. Um, dulce de leche. If you  haven’t ever heard of it, or tasted it….you are SO missing out. But fret not my pretties, for you can have some of you very own with very little hands on time. Yep. Not only is it amazingly delicious, but it requires such minimal efforts on your part that you can do this before going to work!!! And you only need 4 total things to create rich, velvety caramel laden goodness. Additionally, this method isn’t dangerous like the regular method that is floating around the net where you put the WHOLE UNOPENED CAN into your crock pot. Ya. I’d like to not have any explosions of molten hot caramel lava flung around my kitchen. Plus, this way is totally fullproof, because you can SEE the color of the contents and know it’s done.

Mason jars with lids and bands (jelly jars)

sweetened condensed milk (14oz cans)

crock pot

hot tap water

Yep, that’s it. How many mason jars you need depends on how many jars of dulce de leche you want. I wanted to fill my crock pot to make it worth my while so I filled 7 jelly jars. For those 7 jars to be filled, I used 5 cans of sweetened condensed milk.

Method:

Clean your mason jars and lids in hot soapy water. Let air dry or dry with a lint free towel.

Add sweetened condensed milk up to the thick band on the glass right under the threads.

Add the lid and a screw band to finger tight. Put them right into your crock pot. Once you have added all your jars, add hot water (from the tap, not boiling!) to cover the tops of your jars. In my pot, I just added water right up to the lip that the lid rests on. Turn your crock pot on low and set the time (if you have one of the smart crock pots) or set a timer if you do not.

Let them sit in the crock pot for 8hrs if you want a creamy dulce de leche, 9hrs if you want it thicker. I’ve read on the net where they left it in as long as 11hrs, but mine was nice and set at 8hrs. Feel free to check at 8 and if it seems like you want more time added, tack on an additional hour.

Once the jars are the desired color and consistency you want, carefully remove the jars and let rest on the counter overnight to cool. Your jars screw bands may be rusty looking as they did just soak in water for 8 whole hours. Just wipe them off once the jars cool. We have well water so mine had a lovely mineral film on them in addition to rust. Yipee! The jars will seal – but since it is a milk product, put them in the fridge the following day. There is not a lot of info out on the net right now as to shelf life, mostly no one has much left after one month! But, I’m going to freeze a few jars to see if the taste and texture are still good and will update. But I am definitely going to have to freeze some ASAP or there will be none left. None.

Now, wondering what to use this lovely stuff for (other than shoveling it straight to your pie hole with a finger or spoon that is)?  I’ve used some to sweeten tea and coffee. It’s great for an apple or pretzel dip. Mixed into cake icings. As a cake filling. And I’m going to be testing it out in a recipe for a spanish cookie called Alfajores – this stuff is the filling in them. Mmmm.

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