Dulce de Leche; Cooked Condensed Milk

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.

We Ukrainians have been making sweetened cooked Β 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 CookerΒ 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.

Dulce de leche cooked sweetened condensed milk crockpot-8

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

4.89 from 9 votes
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4
Servings: 2 jam jars

Ingredients

  • 2 cans of Sweetened Condensed Milk

Instructions

  1. 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.
  2. 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
  3. 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.
  4. 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.

Recipe Notes

If not using right away, refrigerate any un-used portion of dulche de leche.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Linda Lawrence
    December 8, 2018

    If you take them out too early and let them cool can you star them back up? I wasn’t home and left directions and got home and realized they weren’t done… Reply

    • Natashas Kitchen
      December 9, 2018

      Hi Linda, I haven’t had to do that so I can’t advise. I would imagine it would keep it cooking. Reply

  • Tatyana S.
    November 9, 2017

    I make mine in the pressure cooker, set timer for 30min and they are readyπŸ˜„
    But slow cooker is good option as well:)
    Will have to try ur method. Reply

    • Natasha's Kitchen
      November 9, 2017

      Please let me know what you think if you decide try this method Tatyana! Reply

  • Gail Herbest
    October 4, 2017

    It turned out fantastic! however I am going to make some more today and this time I am going to fill the jars 1/2 full using one can of condensed milk and I will set them upright instead of laying them down, I noticed that the water was a little cloudy yesterday I think that I filled them to full and a little leaked out, once they cooled and I took the tops off there was a very small line on the edge that looked like a little moisture got in but it did not make a difference in the texture or flavor. I will also cook it a little longer to make it “spoonable” instead of.pourable. This is going to be my new favorite thing to make!!! Thank You πŸ™‚ Reply

    • Natasha's Kitchen
      October 4, 2017

      You’re welcome Gail! I’m glad you’re enjoying the recipe! Thanks for sharing your helpful review with other readers! Reply

  • Gail Herbest
    October 3, 2017

    I am trying this today, I have 2 jars in my crockpot πŸ™‚ Now I am wondering how long after it is cooked it will keep in the refrigerator? . My mother use to cook it in the can on top of the stove when we were kids and it never lasted very long, but I am hoping my husband and I can make it last at least a little longer. Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Gail, I have never maxed out the life of the dulce de leche, but it should be good for 1 to 2 weeks in the refrigerator, possibly longer if it is unopened. Reply

  • abg
    November 7, 2016

    I see that Eagle Brand also markets a Dulce de Leche Caramel Flavoured Sauce in addition to the regular Eagle Brand Sweetened Condensed Milk found in most grocery stores. Have you tried their Dulce de Leche product, and if so, is it similar to the cooked method you used? Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Where have you been able to find that product? Reply

  • Natalie
    October 2, 2016

    Hi what if I don’t have a slow cooker is there another way to cook it? Thank you!!! Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Hi Natalie, there are other methods to cook it. You can cook it on the stovetop, making sure the tops of the jars are always submerged in water. If using glass jars, it’s best to have a rack on the bottom of your pot so the glass jars aren’t sitting on the hot pot bottom. You would only need to boil it 2 hours on the stovetop. Reply

  • Sophie
    September 2, 2016

    Iv’e mixed condensed cream and sweetened condensed milk together then cooked it in slow cooker which worked out well. I put it in a large jar without lid and sat it in the slow cooker so dont have to worry about leakages πŸ™‚ I’m wondering if anyone has tried mixing sweetened condensed milk with just condensed milk instead? I was worried it wouldn’t thicken up as well. My husband loves anthill cake but not how sweet it is so am going to use this mixture instead of usual dulce de leche Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Hi Sophie, from what I understand, condensed milk and sweetened condensed milk are the same product. Did you mean evaporated milk or something else? Reply

  • J
    July 1, 2016

    The best is to out it on chocolat cake as filling or cupcakes , or even better mix it with cream cheese and do it like cheesecake Reply

  • Irene
    April 16, 2016

    AWESOME IDEA Here in AZ. in the HOT SUMMER I just leave a couple cans out in the sun for 2 days and it turns out awesome. Love eating it when its done on yogurt and ice cream cones with that lushes goodness. Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      Irene, what a great idea to put them on ice cream or yogurt πŸ˜€. Reply

  • Oz
    October 15, 2015

    You are a legend! Thank you so much for the idea. It just worked like a charm. I have mixed it with roasted walnuts and it tastes delicious. Regards… Reply

    • Natasha
      natashaskitchen
      October 15, 2015

      You are welcome :), I’m happy to hear that you like it and thank you for writing in. Reply

  • Katie
    June 20, 2015

    My glass cans keep on bloating up about halfway, is it okay if they are not fully submerged in water? Reply

    • Natasha
      natashaskitchen
      June 20, 2015

      I’m assuming you meant floating up. Are the cans not filled as much as mine were? The condensed milk is usually heavy enough to keep the cans weighed down in the water. Reply

  • Veronika
    May 27, 2015

    you know once up on a time, I left the condensed milk on the stove full with water and walked away and forgot about it, and 2 hours later I was in my room and i hear, boom, and then i remember about my condensed milk, it exploded, you have no idea how hard it was to clean the sealing, like for 3 hours, thanks for your new method, Love this idea, thanks again Reply

    • Natasha
      natashaskitchen
      May 28, 2015

      I can only imagine how much of a sticky disaster that would be! I’m happy you like this method :). It’s the only way I do it now. Reply

  • Ellie
    May 25, 2015

    Hi! Do you think this would work if I use a pressure cooker? Won’t the jars explode? And how long do you think it would take? Reply

    • Natasha
      natashaskitchen
      May 25, 2015

      Ellie, I think it would take 5 minutes for them to explode, LOL. I never tried cooking condensed milk in the pressure cooker and don’t know if this method works. But if you are brave enough to try it out, let me know if it works :). Reply

  • Beverley
    May 22, 2015

    I’ve been wanting to make dulce de leche but wondered if cooking it in a can would be okay! Thanks for clarifying this.
    I have a question: I don’t have a slow cooker but I have a heavy based casserole pot. Would that work too?
    Thanks for sharing! Looking forward to trying this and your perfect vanilla cupcake recipe! Reply

    • Natasha
      natashaskitchen
      May 22, 2015

      You can cook it in a pot just be sure to keep the jar submerged in water. πŸ™‚ It also won’t take as long on the stove. Reply

  • Oksana
    May 22, 2015

    I just made this, and it turned out amazing!!!!! Wow. One question, how long can i store it for? My lid actually “popped” when i took the jar out of the slow cooker, meaning it sealed just like canned food seals….. Reply

    • Natasha
      natashaskitchen
      May 22, 2015

      Oksana, you can easily store it in the fridge for couple weeks. I haven’t tested it beyond that :). Reply

  • Zoya
    April 3, 2015

    Hi Natasha. I followed your recipe today and had this kind of milk color in my crockpot. I think some of the condensed milk escaped. But the jars did not contain any water. I was wondering if you had the same issue before? Reply

    • Natasha
      natashaskitchen
      April 3, 2015

      I have had that happen before – sometimes there could be a small leak in the jars lid, but no worries, it won’t harm the final product πŸ™‚ Reply

      • Zoya
        April 4, 2015

        Thank you Natasha for your fast response. I love your blog and all recipes! Reply

        • Natasha
          natashaskitchen
          April 4, 2015

          Than you Zoya πŸ™‚ Reply

  • natalya c.
    December 15, 2014

    Found this on pinterest. We have always cooked it on the stove and I’ve never really thought about the chemicals.

    http://juliasalbum.com/2012/11/how-to-make-dulce-de-leche-recipes/ Reply

    • Natasha
      natashaskitchen
      December 15, 2014

      Thanks for sharing! I’m definitely familiar with Julia’s blog πŸ™‚ Reply

  • Tina
    November 28, 2014

    We eat ours drizzled over pineapple slices with Cool Whip on top! Reply

    • Natasha
      natashaskitchen
      November 28, 2014

      Oh my goodness that sounds so good and simple! πŸ™‚ Reply

  • Natalie
    October 13, 2014

    I am going to try making your banana apple muffins today. I can’t wait to try them and I will let you know how they come out. They seem very simple to make.
    I also will try to make your cream cheese frosting today, if I have sweetened condensed milk in the cupboard. If not, another time. thanks for your time to post your recipes. Reply

    • Natasha
      natashaskitchen
      October 13, 2014

      You’re welcome Natalie :). I hope you love everything you try! πŸ™‚ Reply

  • Anderson
    July 24, 2014

    In Brazil we made this sweet a little different. We use a pressure coooker and the sweetened condensed milk don’t neee to be inside the can. The sweetned condensed milk is cooked about 40 minutes. After to be cooked, we need to wait the can be cool. It’s about 1 hour and 30 minutes.
    This sweet is a delicious ande here is named “Doce de leite” πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      I think it would work well inside of a pressure cooker. Did you put it in a jar or just boil it in the can? Reply

      • Anderson
        July 30, 2014

        You just boil it in the can, without open, but you need to remove the paper label of the can. Reply

        • Natasha
          natashaskitchen
          July 30, 2014

          There is a disclaimer on the can about doing that and I’ve heard several disaster stories about the cans exploding. That is why I use this method. Reply

  • Irina
    May 12, 2014

    Hi there! Thanks of the recipe. Just one question…if I don’t have slow cooker, how else is possible to make it without using the can boiling version (I am scared to experience explosion, my mum once had it, it was such a mess to clean the ceilings after.. ) Reply

    • Natasha
      natashaskitchen
      May 12, 2014

      You can do it on the stove top, just make sure to have your cans fully submerged in water when you cook them and set timers both on your phone and in your kitchen so you don’t forget. On the stove top, it should be done within 2 hours. I’ve seen tutorials online for baking it also, but just haven’t tested it myself. Hm… that’s actually a great idea! Thank you πŸ˜‰ Reply

  • mila
    March 27, 2014

    How long does it stay good after cooking it? I probably cooked mine 3 weeks ago and its been standin on my counter, now I decided I wanted to use it but maybe its too late and its already bad? Reply

    • Natasha
      natashaskitchen
      March 27, 2014

      I usually refrigerate mine if I am not using it the same day. It stays in the fridge for awhile (like 2 weeks at least!), but I’m not sure about being at room temp. I added that note to the recipe. I didn’t realize I hadn’t put that in there! Reply

  • Sveta
    March 14, 2014

    After 4 hrs its still really runny and it’s a light brown… I’m not sure what the consistence should be? Like this? Or more solid? Yours looks a lot more darker then mine. Will it solidify when I take it out and it cools? Reply

    • Natasha
      natashaskitchen
      March 14, 2014

      It will firm up and get a little darker as it cools. It should be syrupy, not watery and a light tan caramel color when it first comes out of the crock pot. P.S. Did you start with hot water? Reply

      • Sveta
        March 14, 2014

        Yes I did. Thank you for responding πŸ™‚ it did thicken up although it was still cooking for another hr:) I don’t think it harmed it. Delicious stuff btw! And I ate it right away with green apples:)) mmm! Thank u! Love ur website!!
        Blessings to u from Asheville NC! Reply

        • Natasha
          natashaskitchen
          March 15, 2014

          Thanks Sveta (I have a sister named Sveta) I don’t think you could really over cook the stuff unless you WAY overdid it (like several hours) πŸ˜‰ Anyway, now you’ve got me craving this with green apples! Reply

  • Annie
    February 28, 2014

    How would you cook it, if you don’t have a slow cooker? Reply

    • Natasha
      natashaskitchen
      February 28, 2014

      You can cook it in a pot but I think a slow cooker is a safer bet. Make sure you always have enough water in the pot if using that method. Reply

  • Laura
    January 21, 2014

    Thank you!! I wondered how to do this without doing it in the can! Wonderful. Reply

    • Natasha
      natashaskitchen
      January 21, 2014

      You’re welcome πŸ™‚ I think it’s safer too. I’ve heard many explosion in the can stories! Reply

  • January 17, 2014

    Natasha this looks awesome! What a great tip! Will have to try this next time I make vafilney tortik πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 17, 2014

      Mila thank you! P.S. I love your blog. I’m not following you on all of your social channels. So happy to discover your site! πŸ™‚ Reply

  • dina
    January 16, 2014

    Its sgushonka not gushonka…:) Reply

    • Natasha
      natashaskitchen
      January 16, 2014

      Thanks Dina, got it fixed :). Reply

  • Alina
    December 18, 2013

    Wow! I had no idea that we weren’t supposed to cook it that way in the can… opps! Now I know to do it the right way. Ever think about adding a recipe about how to make caramel apples in the desserts section? would be so cool! Reply

    • Natasha
      natashaskitchen
      December 18, 2013

      I do actually have a good recipe up my sleeve but haven’t posted it yet. Maybe in the Fall when it’s caramel apple season πŸ˜‰ Reply

  • MC
    December 17, 2013

    Hi Natasha,
    Thank you for the great recipe πŸ™‚ I made the dulce de leche last night and tasted it this morning – WOW! I am making tiny mason jars of this yummy stuff to give out to family at Christmas but I want to know how long it can be kept in the fridge? Will it still be good in about 2 weeks?
    Thanks again for the great recipe πŸ™‚ Reply

    • Natasha
      natashaskitchen
      December 17, 2013

      I’m so glad you liked it. It stays good for several weeks! πŸ™‚ It’s great in coffee and anything really πŸ™‚ Reply

  • Liliya B
    November 26, 2013

    Thank you for the tip . I always used to just boil cans for couple hours till one day both of them exploded in my kitchen !!!! I was cleaning my kitchen top to bottom ( including ceiling and walls ) for hours !!! Everything was sticky and icky . After that incident I’m soo afraid to cook it !!!! It sounded like a bomb explosion πŸ™‚ Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      I can only imagine that kind of disaster. And that stuff is so sticky too!! Ahh! I bet you were finding it in strange places for awhile πŸ˜‰ Reply

  • November 25, 2013

    Perfect! Just what i was looking for! Reply

    • Natasha
      natashaskitchen
      November 25, 2013

      yes!!! πŸ™‚ Happy to be of service. Reply

  • olga
    November 24, 2013

    To store cooked condensed milk, is it best to store in fridge or in shelf, if not opened but cooked? and for how long do you think? And a opened can too. Reply

    • Natasha
      natashaskitchen
      November 24, 2013

      Cooked condensed milk should be refrigerated to be on the safe side. We have always kept it refrigerated. Reply

  • Olga
    November 8, 2013

    I read most of the comments and still have a question. i don’t have a crock pot so do you think it would work if i just put the jars of condensed milk into a pot of water? i assume it would work just fine… Reply

    • Natasha
      natashaskitchen
      November 8, 2013

      Yeah that should work just fine. I’d put it on a low boil for 2 hours. It’s faster in a pot of water. Just be sure the jars are fully submerged in water. πŸ™‚ Reply

  • Kristine
    October 16, 2013

    I have the glass jars in my crock pot and it doesnt seem to be turning a nice caramel color? It has 15 mins left of the 4 hours on high. The machine works so Im not sure whats going on? Do different brands get different temps? I am wondering what the heck to do now that I have 4 jars sitting here not caramel.. Reply

    • Natasha
      natashaskitchen
      October 16, 2013

      Kristine, did you add hot water in the beginning? That should speed up the process. Or possibly, if your slow cooker doesn’t heat up as quick as mine, leave it in for a little longer until it turns a light caramel color. It turns slightly darker when it cools. Hope this helps :). Reply

  • Ani
    September 20, 2013

    Hi Natasha,

    Quick question – I don’t have a slow cooker… can I cook it on the stove top? Not sure if you or any of your reader have tried this.

    Thanks! Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      That should be fine, Let it simmer for 2 hours. MAKE sure the cans are covered the entire time with water to prevent explosions (to put it gently) πŸ˜‰ Reply

  • Nadia
    August 21, 2013

    How do you store the condense milk when it’s all done? Refrigerator or room temperature? Thanks Reply

    • Natasha
      natashaskitchen
      August 21, 2013

      I refrigerate when it has cooled down to room temp. Reply

  • svetlana
    June 3, 2013

    If I dont have a slow cooker… can I just put the sweetened condensed milk in jars and cook them in a regular pot? Does it make a difference?? Reply

    • Natasha
      natashaskitchen
      June 3, 2013

      You sure can! It’s just nice in a slow cooker because you don’t have to watch it so closely. Make sure the jars are submerged in water. Reply

  • Natasha
    natashaskitchen
    April 19, 2013

    You’re welcome πŸ™‚ Reply

  • Ludmilla
    April 7, 2013

    Have you ever made hard candy by boiling equal amounts of milk and sugar for what seems like hours? My mother used to let us “help” her make it on rainy summer afternoons when we complained of being bored. Wonder if you cooked it a little (lot?) less, would it taste like zhushchenka?? Reply

    • Natasha
      natashaskitchen
      April 7, 2013

      Oh good question! The last time I tried making hard candy was when I was 14 and I destroyed my mom’s pot. That would be a great thing to learn to make and post. Thank you for the tip! If you find something before me, please share! πŸ™‚ Reply

  • Margarita
    March 14, 2013

    Thanks for the recipe! I haven’t had one in a while. just wanted to check if anyone on here kne the recipe of sgushonoe kakao? πŸ™‚ thanks Reply

  • Gina
    February 21, 2013

    I made this yesterday and after 4 hr on high it didn’t even do anything so i put it on low for another 3 hr and my water turned all white and it kinda ruined my lids they became a little rusty. Did i do something wrong? Reply

    • Natasha
      natashaskitchen
      February 21, 2013

      Your lids should not have rusted unless they were already rusted to begin with (that seems unusual and I’m not sure why else that would happen??). I’m not sure why it wouldn’t cook the condensed milk if the slow cooker was working properly; mine gets to the boiling point and actually boils the cans for awhile so they end up that rich caramel color as in the photo. Also, make sure that your lids are screwed on really tight so the condensed milk doesn’t leak out. Hope that helps πŸ™‚ Reply

  • Sharon
    February 10, 2013

    So glad to surf onto this information. I made the dulce last year by cooking the eagle brand milk in the can. This year I found the cans are pull top now. So mine is in the canning jar boiling away now . What I like best is in the jar you can see the progress

    Thanks so much for sharing your idea Reply

  • alissa
    January 7, 2013

    My glass jar floats? It doesnt submerge all the way. Am I using a wrong glass jar? Reply

    • Natasha
      natashaskitchen
      January 7, 2013

      It’s ok if it floats as long as the condensed milk part is submerged πŸ™‚ Just make sure it’s closed really tightly Reply

  • Alena
    November 21, 2012

    Would it be safe to cook the condensed milk in these jars on the stove? Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      Yes, thats fine, just make sure they are fully submerged. Reply

  • olga
    November 17, 2012

    if you cook this in the can on the stove, for two cans, how long do you cook it for?? Reply

    • Natasha
      natashaskitchen
      November 17, 2012

      About 2 hours on a low simmer. Reply

  • November 7, 2012

    I did this just today but it never occurred to me to transfer the contents into a glass jar first. We have an outdoor stove and it saved me from having to use up electricity or gas to cook. I left the can for about three hours, cooled it afterwards and transferred it to a glass jar. It’s still cooling, but it looks great. πŸ˜€ Reply

    • Natasha
      natashaskitchen
      November 7, 2012

      An outdoor stove sounds cozy and fun! Reply

  • Tallya
    November 6, 2012

    Hey Cherish, if you read this, I have a recipe of a honey cake I can share with you, it’s one I’ve made many times and it never disappoints. Email me tallya.k [at] live [dot] com Reply

  • Emily
    October 20, 2012

    Hi Natasha, I’m a new follower on your blog and I love your Ukrainian/Russian recipes! I’ve been trying to find a recipe for the oreshki cookies that have this filling — do you know one? Thanks πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 20, 2012

      I haven’t experimented with it because I don’t have the fancy mold. But I’ll be sure to share it with you if I find one πŸ™‚ Reply

  • Cherish
    September 21, 2012

    WOW!! you are FAST!!! Thank you soooooo much!! You are a very kind soul! Thank you! Reply

  • Cherish
    September 21, 2012

    Oh man! I wish I had read this before I cooked my condensed milk today. It’s my husband’s b-day tomorrow and he is a Honey Cake (Medovik) addict! I buy one EVERY single week for him!! I figured I’d make one once a year for his b-day. lol I lost my old recipe so I used one my sister gave me and the (layers) korzhiki turned out fat vs.smooth and thin. With this recipe, I was not able to roll out the uncontrollable dough and had to pat it into the pan. Feeling disappointed. Hopefully once I fill it with cream and let it soak it will at least taste ok. If you have a Medovik recipe and one day you would not mind sharing, I will be so very grateful! Reply

  • Kristina
    July 28, 2012

    This is so awesome I never heard it done this way. I am telling you this web site is amazingly awesome
    Thank you Reply

    • Natasha
      natashaskitchen
      July 28, 2012

      Awww thanks πŸ™‚ I’m so happy you like our blog! Reply

  • Iana
    July 8, 2012

    full list of preparation methods!
    http://www.wikihow.com/Make-Dulce-De-Leche Reply

    • Natasha
      natashaskitchen
      July 8, 2012

      Oh nice! Thanks! Reply

  • Olesya
    June 16, 2012

    I read through some of the comments and I have to disagree on the dulce de leche that is next to the original condensed milk. I think it has a different taste and I do not like it that much. But to each their own. I have also noticed that the Winco brand tastes the best. i think it’s sweeter than all the other brands. By the way thanks so much for this post. I will now be making my home made gushonka in the crock pot πŸ™‚ Reply

    • Natasha
      natashaskitchen
      June 16, 2012

      That’s good to know! Thank you! I’ve never tried the precooked one. Reply

  • Nadya
    May 23, 2012

    hey Natasha,
    so I’m currently cooking dolce de leche by you recipe/instrustructions but I came to check on it as its almost done and I noticed that the water was milky..? I know the jars were closed tight as my hubby closed them for me. Does this mean my sgushonka is ruined or contaminated? Reply

    • Natasha
      natashaskitchen
      May 23, 2012

      Just take out the cans carefully and tighten them and continue cooking. Sometimes the seal can get loose with the hot water. Reply

  • marina
    May 17, 2012

    What a great idea!!Thank you. I always wandered about this and knew there had to be another way besides cooking it in the can.
    Thanks again for taking the time to share these awesome recipes with us. I always get excited when I see a new email from Natasha’s Kitchen. May God bless you in what you do! Reply

    • Natasha
      natashaskitchen
      May 17, 2012

      Thank you Marina! I was pretty excited to discover it too. I never trusted the boiled can method after hearing explosion stories. Reply

  • Eliot
    May 8, 2012

    http://eliotseats.com/?p=9606
    Here’s my post with a shout out to you and this fab technique. Reply

    • Natasha
      natashaskitchen
      May 8, 2012

      Awesome!! Thank you Eliot! πŸ™‚ I’m glad you liked it. Reply

  • Zhenya
    May 1, 2012

    Thanks for a fast reply πŸ™‚ Reply

  • Zhenya
    May 1, 2012

    Hi Natasha . Making it right now and need to confirm that I don’t put the lid on the crockpot right? Or do I? Reply

    • Natasha
      natashaskitchen
      May 1, 2012

      Yes put the lid on πŸ™‚ Reply

  • April 29, 2012

    I was so glad to find this process. I have made it before, stove-top, in the can but have worried about explosions too. πŸ™‚ Thanks for the great tip! And, I am making a Dulce de Leche apple pie and will pass this tip along with due credit to you! Thanks! Reply

  • Maggie Thomas
    April 9, 2012

    Question: After the 4 hours, when you take the jar out is it dark and thick already or does it cool that way. Mine looks really thin and I am at a high elevation so, I may need to cook it longer. Right? Reply

    • Natasha
      natashaskitchen
      April 9, 2012

      It gets much thicker as it cools. If the color is the same as the cans in the picture it should be done. Reply

  • Silvia
    April 9, 2012

    Hiya Natasha! Thank you so much for this information. I made dulce de leche very often, I usually use it for my Medovik cream. And I always boil them with the can. It’s relieving to know that I can use these jars to boil them instead. Love your website and your recipes πŸ˜€ Reply

    • Natasha
      natashaskitchen
      April 9, 2012

      Thank you Silvia. I have to post Medovik one of these days! Yes I love this stuff too. I can eat it by the spoonful (but I shouldn’t so I only have a small spoonful πŸ˜‰ Reply

  • Natalia K
    April 6, 2012

    Wow, great tip–I’ve been leery of using sweetened condensed milk very much because of the BPA in cans (and whatever else may be leaching out with heat), so I’m really glad to have found a new method of cooking it, since it’s such a classic Ukrainian/Russian ingredient! Plus my boys love it :). Reply

    • Natasha
      natashaskitchen
      April 7, 2012

      I feel so much better about cooking it this way too. Reply

  • olga
    March 23, 2012

    LOL! all these stories reminded me of my hubbys story… he was about 10-11 yrs old, they lived in Ukraine… He loved to cook/bake (his cooking is the best! but thats another story) so one day when his parents were not home, he sat the cans of condensed milk to cook the original way (in pot with water) and went outside to play with boys…. the water evaporated and cans exploded… he came in the kitchen completely splattered with sweet suff all over… and that was AFTER his parents repainted kitchen (just did their spring cleaning before Easter) he was in BIG, HUGE trouble πŸ™ but still loves cooked sgushchenka (so do my kids) πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 23, 2012

      Oh no!!! Poor guy; I can only imagine how bad he felt about that! I’m glad that experience didn’t discourage him from cooking. Isn’t it nice to have a hubby who knows his way around the kitchen? πŸ™‚ Reply

  • Anna
    March 23, 2012

    wait a second, i grew up in US and i remember sgushonka from my childhood and i always thought it was condensed milk from a can. Are you saying it is actually dulce de leche = sgushonka? I clearly do not remember what it tasted like when i was young. Reply

    • Natasha
      natashaskitchen
      March 23, 2012

      Anna, yes! If you cook sweetened condensed milk it turns into dulce de leche! πŸ™‚ It’s so good with different cakes and this recipe I posted can sit in the fridge for a good 2 weeks or more! Reply

  • Carla
    March 18, 2012

    I’ve done it on the wood stove – submerging the can in a covered pot. This is great, tho – wouldn’t have to wait for a cold winter day and it would already be in a jar for storage! πŸ™‚ Reply

  • Dina
    March 9, 2012

    My take on the store bought cooked condensed milk: if you add butter to it (which I always do) when I spread it on waffles or mix it with other ingedients say to make a cream for a cake you will never notice the difference. But if you compare the two side by side the one that you cook is better, probably because it’s fresh and it does not have any perservatives. However, I always keep a few cans in my pantry just in case I have guests on a short notice, all you need is a pack of waffles. Your dessert will be done in minutes and no one will even notice the difference (I promise). Reply

    • Natasha
      natashaskitchen
      March 10, 2012

      Dina, thanks for the tip! Sounds like a quick alternative when life gets extra hairy πŸ™‚ Reply

  • Nat
    March 9, 2012

    Thanks heaps πŸ™‚ Reply

  • Nat
    March 9, 2012

    Perfect! What size where your jars? Thanks πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 9, 2012

      Mine were a little big. I dont remember how they are advertised in terms of oz’s but I just filled it and it holds exactly 2 cups (or 16 oz) water. I don’t know if there is a size that works well for condensed milk. I think condensed milk cans are 14 oz? Reply

  • Nat
    March 9, 2012

    That’s a great idea to cook this in little jam jars, what size did you use? Also just concerned that cooking these glass jam jars in the crockpot on high for 4 hours..is it ok to do that,? So the cooking didn’t crack the glass jars at all? If so that’s great as I have cooked it in the tins and it’s ben fine but I will cook these in the crockpot from now on in Jars..perfect!!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 9, 2012

      No damage to the cans at all πŸ™‚ Reply

  • March 7, 2012

    What a great idea Natasha. I agree with Lisa, home cooked tastes much better. Thanks for sharing. πŸ™‚ Reply

  • luda
    March 6, 2012

    i bought cooked ones at our russian store and mexican stores, its ok, but home cooked is still alot better!!! Reply

    • Natasha
      natashaskitchen
      March 6, 2012

      Good to know! πŸ™‚ Thanks Luda. Reply

  • March 5, 2012

    Wow! This is a huge surprise to me. It seems like we use boiled condensed milk for almost ALL of our Russian/Ukie dessert recipies. I have to share this with my family, my mom and aunts will be very greatful for this tip! Thank you so much…
    God bless and lots of love from Rochester, NY
    πŸ™‚ Reply

  • Kristin
    March 4, 2012

    Trying this today! My husband can’t wait. Reply

  • Jenna H.
    March 4, 2012

    Thanks for the tip! This looks awesome and easy. I cannot wait to try it. Oh and yes, bisophenol A is found in all canned food, in the lining of the can. You bet that it leeches into the food, even if the cans are never warmed up. It leeches into anything it comes in contact with, that is why I never buy canned food anymore. If you don’t believe me, google it. The only canned thing I buy is condensed milk because I have not found an alternative and some of my favorite recipes use sweetened condensed milk. Reply

  • Galina
    March 3, 2012

    Hi Natasha, just wanted to share with you that they do sell cooked condensed milk at walmart in the mexican food isle, but i still like to cook my own… tastes allot better! Reply

  • Moms Purse
    March 3, 2012

    They sell fully cooked condensed milk in Walmart in Hispanic food section. Price is almost the same.
    Experienced explosion πŸ™‚ My hubby was left home cooking it, He totally forgot about. Water was completely gone and they started exploding, one after another. We lived in bad neighborhood back than, he assumed it was shooting in our house, grabbed something and went downstairs πŸ™‚ lol… It was huge mess, we had to renovate our kitchen so girls hint hint πŸ™‚ if you want new kitchen πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 3, 2012

      Oh my gosh that’s pretty funny (Not funny for your husband) I guess thats the nice part about using the slow cooker is it turns to “warm” when it’s done in case you forgot about it. Reply

      • March 12, 2014

        I made this yesterday, it worked great. I am sticking to this method. Don’t want to remodel our kitchen again, lol πŸ™‚ Reply

        • Natasha
          natashaskitchen
          March 12, 2014

          I can only imagine what a disaster it would be to have a can blow up. Yikes!! Reply

  • March 3, 2012

    We are lucky here in Florida, they sell canned dulche de leche right next to the cans of sweetened condensed milk, so that’s how I always buy it. This is definitely a great idea how to deal with cooking the condensed milk to get сгущёнка. I’ll have to share this with all my friends. Reply

    • Natasha
      natashaskitchen
      March 3, 2012

      Olga, does it taste the same as cooking it yourself? Is it fully cooked? I’ve never tried the store-bought one. I’ve heard about it too, but never tried it myself. Reply

  • March 3, 2012

    Just wanted to confirm your suspicion, most of the cans are lined with coating that contains bisphenol A, a hormone-disrupting chemical. Heating up the can with contents still in it will increase the contamination (it’s still present even if the can is kept at room temperature). Reply

    • Natasha
      natashaskitchen
      March 3, 2012

      I don’t even need to know what bisphenol A is to know I don’t want to eat it. Thanks for sharing!! I had a hard time finding out exactly what was leeching into the food. Reply

  • Anastasiya
    March 3, 2012

    Natasha,
    I, unfortunately, have experienced an exploding can of condensed milk! It was such a horrific diaster, the milk was everywhere: ceiling, walls, floor, window, curtains and cabinets!!! I have been very afaird to cook condensed milk again. This is so great, thank you for sharing πŸ™‚
    -Anastasiya Reply

    • Natasha
      natashaskitchen
      March 3, 2012

      Oh noo!! Was it fully submerged in water? I’ve heard that it can explode if its not fully in water. I can only imagine what a mess that would make!! Reply

    • Ranj
      June 26, 2012

      I make this all the time on the stove and so far i’ve never had any “explosions” but I do keep adding more hot water to the pot for the 3 hours it takes to cook. I put it in a graham cracker crust with whipped cream on top and mini chocolate morsels on the whipped cream, makes the best “caramel pie” i’ve ever tasted, yummmmmmm
      I always make 2 cans and get the bigger graham cracker crust to be sure there’s enough to go around and it’s always gone in a day!!! Reply

      • Natasha
        natashaskitchen
        June 26, 2012

        Oh my that sounds so good! Thank you for sharing! Reply

        • Vlad
          October 3, 2012

          Uhm, for the record… I managed to explode a can of this stuff. Twice. In two separate houses. You’d think I learned the first time, but nooooooooo. And yes, the mess was an absolute disaster. Brown goo EVERYWHERE! The whole kitchen!!! Reply

          • kate
            April 17, 2014

            I’ve had explosions happen twice as well. it was horrible. just got done cleaning up that disaster yesterday. not the most enjoyable thing to be doing.

          • Natasha
            natashaskitchen
            April 17, 2014

            Were you using the old method (cooking it in the jar that it’s sold in)? Oh man that is such a bummer. I can only imagine what kind of a mess that makes!

  • Natashka
    March 3, 2012

    Love your tip! Thanks again Natasha! Reply

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