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.

This post may contain affiliate links. Read my disclosure policy.

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:

A can with an arrow pointing at a label that says caution-never heat in the can

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.

A can of condensed milk
A can of condensed milk being poured into a mason jar
Condensed milk in a mason jar

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.

This post may contain affiliate links. Read my disclosure policy.

Two mason jars in a crockpot that is filled with water

The dulce de leche was perfect. The right color and texture. No mysterious chemicals and now I get to lick the spoon.

Two mason jars of dulce de leche
Dulce de leche inside a mason jar with a spoon within the jar
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. Also, if you haven’t tried it already, our waffle cakes are a great way to use up your dulce de leche. 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

4.94 from 16 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Ingredients 

Servings: 2 jam jars
  • 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.

When choosing a brand of condensed milk, just make sure the ingredients are simple.

    Notes

    If not using right away, refrigerate any un-used portion of dulche de leche.
    Course: Dessert
    Cuisine: American
    Keyword: Cooked Condensed Milk, dulce de leche
    Skill Level: Easy
    Cost to Make: $
    Natasha's Kitchen Cookbook
    Final Final Picmonkey Hashtag banner
    4.94 from 16 votes (4 ratings without comment)

    Leave a Comment

    Recipe Rating




    Comments

    • 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 🙂

        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 🙂 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

    • Kat
      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. 😀

      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 🙂

      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 🙂

        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 🙂 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 🙂

      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! 🙂 I’m glad you liked it.

        Reply

    • Zhenya
      May 1, 2012

      Thanks for a fast reply 🙂

      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 🙂

        Reply

    • Eliot
      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. 🙂 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

    As Featured On

    Never Go "Hangry" Again!

    Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.