Editor’s Note: Gina Martin of Modschooler & Albany Kid Family Travel is back with an easy way to create Dulce de Leche in your crockpot. She brought it to yesterday’s Troy Food Swap and boy, was it a hit. If you want to read more by Gina, she has already written about DIY Veggie Bouillion, Serious Business Chocolate Gelato, Booze- Empire Boardwalk Style, Homemade Grenadine and No-Fuss Slow Cooker Beans. Lastly, we are proud to announce that Gina will be joining our regular roaster of contributors. Welcome Gina! -Christina
In anticipation of apple season, I broke out the slow cooker and sweetened condensed milk to cook up some Dulce de Leche for my family and for Sunday’s FSC’s Troy Food Swap. Around here, we use it as a dip for apple slices, or as an I-really-want-candy-RIGHT-NOW spread on dark bitter chocolate bars. It’s also a nice filling in a chocolate cake, or mixed in ice cream. Or gelato!
The technique is easy and does its magic in the background, and avoids the health and safety controversy of boiling cans on the stovetop.
RECIPE: SLOW COOKER DULCE DE LECHE
- 2 – 14 oz cans sweetened condensed milk – NOT evaporated milk!
- salt – optional
- 6 – 4 oz canning jars with lids and rings (I like using the tiny jars, less waste or mess when you can open a little at a time. Plus, if I could, I’d devour a 55 gallon drum of the stuff, so it made sense to set things up for success and keep the portions small)
- Slow cooker – I used a 6 quart oval and had tons of room left over, mileage may vary with different sizes and shapes
- Silicone Blossom – use as a buffer between the glass jars and bottom of pot. You can substitute a clean CLEAN dish towel if needed.
- Silicone or rubber spatula – you want to get every drop out of the cans and into the jars
- Wash jars and lids, and sanitize in dishwasher or boiling water.
- Take jars, let dry (when hot they dry quickly), and add the condensed milk to about ½ inch from the top rim. If you like, stir in a pinch of salt in each jar – it’s totally optional, just something I decided to try because, hey, salt and sugar = YUM.
- Wipe jar edges clean, and put lids and screw rings on. Tighten firmly, but not aggressively.
- Place jars as evenly spaced as possible on top of silicon or towel buffer on bottom of slow cooker. Fill pot with water to cover the tops of the jars.
- Set heat to low, cook for 7 to 9 hours. I like the dulce to be very stiff, almost like a firm custard, so I go for the longer time. Let cool to room temp, remove rings and wipe down jars. Store in fridge.
STORAGE NOTE: I have checked around and not been able to verify if this is shelf stable when done, even though there’s a ton of sugar, and the lids vacuum seal. Therefore, I err on the side of caution and store the unopened jars in the fridge, and recommend you do as well. Freezing also works, we’ve field tested this now for the past few weeks, and the frozen-then-thawed dulce de leche texture holds up perfectly.