Crock Pot Dulce de Leche

As you all have read by now, or seen if you follow me on instagram, I have had kind of a crazy week with my little boy.  On Friday, he started vomiting and could not keep anything down him.  By Saturday, he refused to eat or drink anything.  After dry diapers and weight drop, we went to the ER on Sunday for some IVs.  He still wouldn’t eat or drink so we took him into our follow up appointment on Tuesday.  His weight was still down some but his spirits were up so we thought all was well and that we were on the up swing. Then, the night of that Doctor appointment, he started vomiting again.  We took him in the next day for a weight check, and within the day, he had dropped another half a pound.  When you are only 20 pounds, every ounce counts.  He was admitted last night for dehydration and received more IVs and nutrition supplements. Needless to say, I have not been able to cook/blog all that much during this last week because I am a mom first and for most and have been doing my best to get that little boy of mine better. Crossing my fingers that day is today.  

That is where my cute sis-in-law steps in. I called her last night, completely stressed out with life. I mentioned how it has been hard to keep up on my blog this week, and she so kindly sent me over this DELICIOUS guest post.  I love this girl… and I just know you will, too! She blogs over at High Heels and Grills and does such an incredible job! Makes sure you go visit!

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Hello Chef in Training readers! I can’t even begin to tell you how excited I am to be here today! Isn’t Nikki just the cutest ever?? I seriously love this girl. And not in just a blog-friend kinda way, but in a real-life kinda way. I’m lucky enough to be able to call her family as she happens to be one of my fantastic sister-in-laws! I am so blessed to have her in my life. We’ve spent countless hours skyping and such and I’ve loved every second of it. If you think she’s fun to read about on her blog, you should know that she is just as great in real life! Not to mention, she is an incredible cook and photographer. Am I right or am I right?

Anyway, my name is Sarah and I blog with my hot husband, Zachary, over at High Heels and Grills. We’ve loved cooking together since the day we were married {Almost 2 whole years ago. Crazy!} and we thought it was high time that we start writing down our favorite recipes and sharing them with the world! {Or at least with the handful of people that happen to stumble across our little blog.} I’m the main contributor, but Zachary likes to pop in every week for a little Man Monday. {Trust me ladies, you’ll want to read those. Man Monday holds the key to your boy’s heart. ;)}

As I was baking last week, I came across some recipes that I was dying to try and, ironically enough, all of them happened to call for dulce de leche. Have you guys ever tried this stuff? Better yet, have any of you ever tried finding it in a grocery store? Yeah me too. With absolutely no success. Boo. I’d heard that you can make it by boiling a can of sweetened condensed milk, but I began to get a little anxious when reading that “boiling a can of sweetened condensed milk may as well be a ticking bomb” and “the pressure in these cans can cause a kitchen explosion”. I dunno about you, but that does not sound appealing to me. I love that it can be made in a crock pot :) It is so easy and much less stressful!


 

This is actually super easy and unlike most of the other sweetened condensed milk recipes, you can leave it alone and not have to worry that someone will shoot their eye out with a flying can lid! Winning. The procedure is simple:

Crock Pot Dulce de Leche

Crock Pot Dulce de Leche! One ingredient and just about the EASIEST way to make it! This recipe is a keeper! #slowcooker #dessert

By Chef in Training Published: October 25, 2012

    One ingredient and just about the EASIEST way to make it! This recipe is a keeper!

    Ingredients

    Instructions

    1. Open your can and pour the sweetened condensed milk into your canning jar.
    2. Tighten the jar as tight as you can! {If you're like me, you'll probably need your husband/boyfriend/stranger on the street to help you tighten it. Otherwise it will end up like my first batch did - leaking everywhere and turning the water nice and white.}
    3. Place the jar and it's delighful contents into your crockpot and fill with water until the jar is completely covered.
    4. Let sit on high for 4-6 hours. {I found 5 hours to be the perfect consistency for my liking, but it really depends on how thick you like it.}
    5. Remove from crockpot and shamelessly eat right outta the jar.
    This may test your patience since it takes so stinkin’ long to make, but trust me – it is so so worth it.
     

    Be sure to stop by our blog this week to check out what we’ve made using this tasty recipe! Feel free to subscribe to our RSS, like us on Facebook, or follow us on Pinterest while you’re at it. ;)

    Thanks again Nikki for letting me be here today! I had a blast and I really appreciate the opportunity to share with all of your lovely readers! Have a great day, folks! Over and out.

    -Sarah

    Check out some other favorite recipes from High Heels and Grills:
     

     


     


     
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    Thank you so much, Sarah, for being here today!  Can’t you even believe how easy that stuff is to make?! I had NO idea! 
    Be sure and check out my cute sister-in-law’s blog and tell her hello from me :) She is absolutely amazing and you will just LOVE her!  Can you tell we are a foodie family?!  :)

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    Comments

    1. Oh goodness. I would eat that with a spoon! It is hard to find Dulce de Leche in stores. I love how easy this is! Thanks, Sarah! Nikki, I sure hope you little guy gets feeling better :(

    2. Kay-M

      Just wondering – you said to tighten the jar as tight as possible. I’m assuming that you used the standard metal canning lid and ring? I’ve also heard that you can put an unopened can of the milk in a pan with water and cook for several hours.. Have you ever tried that?

      • Kay-M

        Sorry if I am confused. When I read you describe (above) about boiling a can on the stove, I thought you were talking about the method that I have heard about and refuse to try – just taking the label off of the can, turning it on its side and setting it on top of a burner and letting it slowly cook for 2-3 hours – that’s why I asked if you have ever cooked an unopened can in a pan of water.. I hope I am making sense :)

        • Kay-M

          Please disregard my previous posts – I think I am clear on this now, so this one will be my last post for this subject! I’ve spent a lot of time reading about making Dulce de Leche. I found 2 major reasons to NOT cook the milk in the can. The first is because if you don’t watch close enough, the water can evaporate – and that’s when it will explode (I assume that’s why all of the cans tell you NOT to heat the milk in the can). The second reason for not heating it in the can – is because of the chemicals in the liner of the can, and when it is heated, it leaches into the milk. Good enough reasons for me.

          Someone else asked if you can heat more than one jar at a time, and if the jars can be turned on their sides. I found a website that has a picture of 2 jars in the crock pot at the same time, and they are both laying on their sides.. And it even answers my own question about which type of lid to use – they used the standard, metal lid with a metal ring.

          I feel better getting all of that cleared up! Thanks for sharing this recipe – I can’t wait to try it!

    3. Chris

      Nikki, my daughter had something very similar when she was a little girl. After the 3rd time we had taken her to the Dr., we said we were not taking her home until they figured out what was wrong. It ended up being an e coli infection. She was in the hospital for 3 days, also dehydrated. Might be something to test for!!

    4. Susan

      Hey Sarah!
      I have done 3 cans of sweet and condensed milk in my crock pot at once! I even left them in the original cans. I was told to put them in an ordinary plastic grocery bag and tie the top, then cover with water and proceed just like you did. What is amazing is when you take it to work with cut up apples and open the can right in front of everyone and its this amazing stuff !!

    5. Joana Campos

      I couldn’t resist to follow the link to here to find out how you got to such a smooth texture. Very good idea!
      I couldn’t resist either to leave a comment about my own experience. In Portugal we now have cans of condensed milk already cooked and we can find it in any supermarket, but this is something relatively new. Before that I used to cook it in a pressure cooker for an hour, with water enough to cover the can. And it is safe. One must have the precautions one already has when it comes to pressure cookers. It is much faster!

    6. A great recipe – I love dulce de leche, but I’ve always been afraid to make it using the stovetop can-in-boiling-water method. This sounds great, and easy!

    7. Sarah – I’ve wanted to make dulce de leche like this for awhile but was always hesitant, and wondered if it worked. I guess it sure does!

      Nikki – I am so sorry for what you are going thur. Omg my heart is breaking for you right now and I am sorry your boy is suffering and no doubt your world is turned upside down. You’re in my prayers!

      • Kelly Francis

        I’m sure your recipe is great, but you should stop trying to publicize on Nikki’s blog. It’s rude. Nikki works hard at what she does and it’s unfair for cherry pickers like you to come along and benefit from her hard earned traffic! That’s all.

    8. You can leave the milk in the can and do this with less work. My mom did this all the time on the stove-top when I was young. Looks delish!

    9. Angie Walker

      How do you know when it’s done? Do you have to take it out of the water, open it, and try it before you know?

    10. Aileen

      Sarah, Im so glad you posted this… I used to take that can of milk and just boil it in a asparagus pot for like 2 hours…(at Kay- M too)… This seems so much safer cuz that was scary that it would blow! ! LOL!
      can’t wait to start reading your blog all the time!
      Nikki, your guac recipe was my first time visiting – I will be back! – I hope your Little one is doing better! God Bless

    11. julia

      i have a question, when you cook ondensed milk on a canning jar,
      will the lid seal? can it be actually canned?

      thank you

      Julia