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We Ukrainians have been making sweetened cooked condensed milk (sguschonka) for years, but who knew we were actually making dulce de leche?
What’s in a name right? I discovered a new way of cooking this in the crock pot; a safer way. I was poking around my can of sweetened condensed milk and found this:
Oh snap!! This is exactly what I’ve been doing. I’ve heard the can can explode if it’s not fully submerged in water, but could there have been chemicals from the can entering my dulce de leche? Well, I was inspired to try something new!
Thanks to Pinterest, I learned that condensed milk can be cooked in a crock pot. I took it one step further to ensure the condensed milk remained untainted while cooking…
Crockpot Method for Sweetened Cooked Condensed Milk:
So I used two cans of condensed milk and found 2 little jam jars; washed them clean and poured 1 can of sweetened condensed milk into each. I sealed the tops as tightly as I could by hand.
I then placed them in my Slow Cooker and completely covered them with hot water from the sink; hot water speeds up the process. I set it on high for 4 hours and walked away (played with my son, sat on Pinterest for awhile, cooked and ate dinner, yada yada…) and when it was done, I drained the water and set the cooked sweetened condensed milk cans on the counter to cool. From my reading you can also set it on low for 6-8 hours overnight.
The dulce de leche was perfect. The right color and texture. No mysterious chemicals and now I get to lick the spoon.
When choosing a brand of condensed milk, just make sure the ingredients are simple. This was a cheap-o can and it reads “milk and sugar” – sounds simple enough to me! I’ve never noticed a difference between brands. Have you?
I’m dipping into this tonight with apple slices. What are your favorite dulce de leche recipes?
P.S. Once dulce de leche is cooled to room temp, refrigerate if you aren’t using it right away.
Dulce de Leche; Cooked Condensed Milk
Ingredients
- 2 cans of Sweetened Condensed Milk
Instructions
- I used two cans of condensed milk and found 2 little jam jars; washed them clean and poured 1 can of sweetened condensed milk into each. I sealed the tops as tightly as I could by hand.
- I then placed them in my Slow Cooker and completely covered them with hot water from the sink; hot water speeds up the process. I set it on high for 4 hours
- and walked away and when it was done, I drained the water and set the cooked sweetened condensed milk cans on the counter to cool. From my reading you can also set it on low for 6-8 hours overnight.
- The dulce de leche was perfect. The right color and texture. No mysterious chemicals and now I get to lick the spoon.
Now all we need is your Oreshki recipe:) wink wink! I love those things but never had the courage or time to make them.
Hi Natasha, Tried your churros recipe n it was amazing 🌟 Thank you 😊
You’re welcome! I’m so happy you enjoyed that.
Hi Natasha, I was so happy to come upon your recipe and I am excited to try it. I see quite a few of your recipes pop up when I search for dessert recipes, and I am happy about that. I do have a couple questions, how long does the caramel sauce last in the refrigerator? I have read 2-3 weeks and I have read 2 to 3 months. What would happen if I added butter at the end of the process, and does that effect shelve life? Thank you
Hi Jaime, the information online isn’t super consistent for storage. I’ve read that if it is not opened, the jar can be stored in the refrigerator for up to a month. Also, I haven’t tested with butter, but I’m assuming it wouldn’t last nearly as long since you’ll have opened the jar. We usually only add butter when ready to use the caramel in a recipe.
I’m wondering how long I should “cook” one half can (7 ounces)
in the crockpot?
Also what size jar would be best?
Thanks much!
Hi Linda, as long as it fits in the jar, it will work even if there is alot of headroom. You just want to make sure the jars are submerged.
When you cook the dulce de leche in the crock pot, do you put a lid on top of the crock pot or do you cook it uncovered?
This recipe looks awesome!!!!
Hi Jacqueline! MAKE sure the cans are covered the entire time with water to prevent explosions (to put it gently) you do not need to cover the actual pot though.
I usually cook it in the can, but downside of it that you have to be around and add water all the time. This is genius, I’m gonna try it this week. Have you tried to do it longer? I wanted to make it a little bit thicker to stick cookies together 🤗
Hello Vova, I haven’t tried doing it longer to advise but please share with us how it goes if you do an experiment.
Unfortunately I did it in the can and it didn’t get very dark after an hour and a half. I was crazy to find a solution and landed in your site. I follow you on Instagram so I came right in. You, had the solution! I’m going to pour it into a jelly jar and continue in the crock pot! Brilliant! And I will never make it in the can again. Thank you, Natasha!🤗❤️
You’re welcome! Thanks for your great feedback and I’m happy to know that you’ll be making this recipe again!