Crock Pot Dulce De Leche Recipes

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CROCK POT DULCE DE LECHE



Crock Pot Dulce De Leche image

Found this recipe on a crock pot only website and have not tried it as yet. Looks like a easy recipe for this.

Provided by mary winecoff

Categories     Dessert

Time 10h5m

Yield 2 cups

Number Of Ingredients 5

1 vanilla bean, split lengthwise
4 cups whole milk (divided)
1 2/3 cups granulated sugar
1/4 cup water
1/4 teaspoon baking soda

Steps:

  • Place vanilla bean, 3 cups of milk, sugar, water and baking soda in slow cooker.
  • Whisk together.
  • Cook for 9 hours on HIGH, uncovered.
  • Remove vanilla bean and whisk milk mixture gently.
  • Use a dull-edged knife to carefully scrape down the crust of sugar that accumulates on sides of the insert.
  • Do not skim foam.
  • Continue cooking for 1 more hour, stirring every 20 minutes until mixture is a rich medium-caramel color and has thickened to the consistency of melted ice cream.
  • In the mean time, warm remaining cup of milk in small saucepan.
  • Turn off slow cooker and stir in the warm milk.
  • Remove the inset and allow to cool for 10 minutes.
  • Scrape into bowl and let come to room temperature.
  • Refrigerate it in tightly covered container for up to 3 months.

CROCK POT - DULCE DE LECHE



Crock Pot - Dulce De Leche image

All you do is heat canned sweetened condensed milk in water for several hours in a crock pot until the condensed milk transforms into this amazing caramel treat inside

Provided by kmergirl

Categories     Sauces

Time 8h2m

Yield 10 serving(s)

Number Of Ingredients 2

2 (5 ounce) cans sweetened condensed milk
1 pint water

Steps:

  • Remove the label from the cans of sweetened condensed milk.
  • Place the cans on their side inside the crock pot.
  • Fill the crock pot with water so that there is at least an inch of water covering the top of the cans. Make sure that there is always enough water completely covering the cans.
  • Set the crock pot on low and cook the cans in water for 8 hours.
  • When cooking is complete let the cans COOL until they are room temperature. DO NOT OPEN the cans when they are hot, because there is the potential chance for explosion.
  • Warning: make sure your cans are not dented or damaged in anyway. Using a damaged can could lead to problems when cooking.
  • What I love about this recipe is that you can start it before you go to work and 8 hours later you have the perfect base to a variety of dessert possibilities!

Nutrition Facts : Calories 91, Fat 2.5, SaturatedFat 1.6, Cholesterol 9.6, Sodium 37.4, Carbohydrate 15.4, Sugar 15.4, Protein 2.2

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