Dulce de leche is a confection of sweetened milk. It has a similar taste to Caramel, and it is used in many different recipes nowadays. Mostly, it is used in cakes and treats. There are different kinds of recipes, some consist of cow milk, goat milk, or soured milk.
Thank you Kirsten for this recipe.
- 2 cans (14 oz. each) Sweetened Condensed Milk
- 3 (8 oz. each) canning jars with seals and bands
- Transfer the contents of the cans of sweetened condensed milk into the canning jars, filling each jar no more than three-quarters of the way. Place the seals on the jars, and loosely affix the bands until they are on well, but not quite finger tight. We want air to be able to circulate through the seals so as not to have them explode under the pressure created by the steam in the crock pot.
- Set the jars into the crock of a slow cooker. Fill the crock with enough cold water to immerse the jars in water until it is one-inch from the top of the jars. Place the lid on the slow cooker and heat on low for five to seven hours, depending on the desired consistency.
- Five hours for flowing caramel, or up to seven hours for spreadable caramel.
- Carefully remove the jars from the crock, and let stand at room temperature until cool. Caramel will continue to thicken as it stands.
- Once cooled, dulce de leche can be stored in the refrigerator for up to two weeks.
Recipe yields three 8-Ounce Jars.