This delicious sweetened condensed milk caramel is made with only 1 ingredient using a slow cooker. Also known as Dulce De Leche. It’s SO EASY and absolutely Delicious!
We are caramel fanatics and have lots of amazing recipes using caramel like our Homemade Twix Cookies, Slow Cooker Salted Caramel Apple Butter and our Salted Caramel Bourbon Milkshake.
Sweetened Condensed Milk Caramel
This caramel is called Dulce de Leche. The name comes from Latin America and is our favorite kind of caramel. It’s made by slowly heating sweetened milk which changes the color and also creates an incredible flavor.
Other homemade caramel requires a lot of attention and time stirring and making sure the caramel doesn’t burn on the bottom of the pan. This method is so quick and easy with amazing results. You’ll never want to make caramel any other way after trying this!
This caramel will be a bit thick compared to other caramels, but you can always thin it out by adding in a little bit of milk before you heat it in the microwave.
We think this Caramel spread is so handy to have in the fridge and can be used for lots of recipes. Also delicious with toast, graham crackers, drizzled on ice cream, cakes, pies, pancakes, etc…
- You can thin out the caramel for drizzling by add a teaspoon or so of milk before heating.
- This Dulce de Leche will keep in the fridge for up to 1 month.
- Make sure you do NOT use evaporated milk, that is not the same thing as condensed milk.
- The cans have to cool before opening. Do NOT open the cans while hot. This could be dangerous.
- You will get the same results with any brand of sweetened condensed milk you decide to use.
Sweetened Condensed Milk Caramel (Slow Cooker)
- 2 14 ounce cans sweetened condensed milk
- Place the sweetened condensed milk cans in the slow cooker over on their side. We take the labels off, but you can also leave them on.
- Add hot water over the cans leaving 2 inches of water over the cans.
- Turn on your slow cooker and set the time for 8 hours on low.
- Remove cans from slow cooker using hot pads or tongs. Do NOT open the cans just yet while they are Hot. This could result in the cans exploding and could be dangerous. Run the cans under cold water until cooled (about 8 minutes).
- Once cooled you can open the cans and dive in. You can eat from the can if you want it immediately, or you can spoon the caramel into air tight jars or glass containers to store in the fridge.
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- This will keep in the fridge for up to 1 month.
Other Caramel Desserts you will love…
Slow Cooker Apple Bread Pudding
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10 comments on “Sweetened Condensed Milk Caramel – Slow Cooker”
Hi Jill, can you use the pull tab cans of sweetened condensed milk for this?
Hi Kandie. Yes, that’s the correct type.
I have a question. You say to leave the can sealed, but you also say
Tips: You can thin out the caramel for drizzling by add a teaspoon or so of milk before heating.
How do I do both?
Hi Diana. The instructions for leaving it sealed is for when they are still hot. After storing it in the refrigerator and when you reheat in the microwave you can add the milk.
Can you use the easy open cans to do this with?
For YEARS I made this. I was married for 20 years and my husband, who is from Mexico had me making this with no slow cooker. If you don’t have a slowcooker, you can get the same results using a pot that is deep enough to simmer a can of sweetened condensed milk in it. You will have to keep a watch on it to keep the water level high enough to”cook” the can of caramel. The longer you cook it the thicker it becomes. Also, moving the can on it’s side will enable you to simply rock the can and redistribute the contents. Co
oking it for a good 4 or 5 hours, gives you a nice thick caramel. You can then enjoy it on ice cream, toast o r simply on a spoon as a sweet treat. Before opening can, LET COOL COMPLETELY !!! You can even let the can remain in the hot water until the water cools completely, finishing cooking in the residual heat. Good stuff Menard!
I’ve made this for years and years. Always wonderful!
Can you do more than 2 cans at a time, and could you use this for caramel apples
When I had this back in the early 60’s slow cookers were not around. So I had a great aunt that took the can (both ends intact) and placed it in a pan filled halfway with water on the stove. Got the water to boiling and then turn down the flame enough to continue a slow boil. Hour and a half later she turned the can over and continued for another hour and half keeping an eye on the water.
Once done, she opened both ends, slide it out and sliced it. Delish…a great memory that I will never forget
I have to try the caramel recipe because I’m a caramel woman