Crock-Pot Dulce de Leche Recipe (2024)

FAQs

Is there a difference between caramel and dulce de leche? ›

Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.

“The difference between condensed milk and dulce de leche is the caramelization of the sugars that are both added and part of milk,” Sibley says. “Typically, condensed milk remains white and has a lighter consistency and taste than dulce de leche.

Overcooking Dulce de Leche will make it too thick and maybe even taste burnt. To avoid overcooking, do a cold plate test. You simply dab a small amount of the caramel on a cold plate and turn it sideways. See how far the caramel runs.

This is a simple baking hack to create 'Carmel in a Can' (Dulce De Leche). It comes together super easy, all you need to do is take the label off a can of condensed milk, fire it into boiling water for about 3 hours (make sure it's fully under the water) and boom, it's ready to go.

Sweetened condensed milk can be used 1:1 substitution for evaporated milk but be very careful with sugar! In most cases, you will have to omit sugar entirely from the recipe as sweetened condensed milk already has the sugar in it (56% of the can is actually sugar, the rest is technically evaporated milk).

Technically, if you see dulce de leche in a recipe, you can instead use caramel, and vice-versa. However, there will be a slight variance in taste and texture, and the recipe will no longer be authentic to the specified region. That is why we always recommend differentiating between dulce de leche and caramel.

It's cheaper and more delicious than using store-bought dulce de leche, and you can customize the flavor to your liking. The sweetened condensed milk is cooked in a baine marie (water bath) in the oven, making it easy and hands-off.

Butterscotch is made from cooking down brown sugar with butter, and its flavor is sweeter and softer than that of caramel. Dulce de leche is made from slowly cooking cow milk and sugar together. Dulce de leche made with goat milk is known as cajeta.

LA LECHERA Fat-Free Sweetened Condensed Milk has the same creamy, sweet taste as the original product without the fat. Also, containing half the sugar and half the calories of sweetened condensed milks, LA LECHERA 50% Less Sugar is the condensed milk category's only reduced sugar item.

Sweetened condensed milk has sugar in it whereas evaporated milk does not. The process of turning sweetened condensed milk into dulce de leche is simply to extract the water from the milk leaving behind the fat and sugar to caramelize.

What is a fun fact about dulce de leche? ›

Dulce de Leche History

According to one popular legend, Napoleon's cook accidentally created it in 1804 by heating milk and sugar for too long. Another story alleges that it was actually a maid of Argentinian politician Juan Manuel de Rosas who mistakenly invented the sweet treat.

Lumpy: dulce de leche made in the oven tends to be lumpy. To minimize lumps, you can wait for it to come to room temperature after removing from the oven, and process it in the food processor or blender. Warning: it will be messy and sticky, but should do the trick.

Primarily it's a dessert and baking ingredient, but it can also be eaten on its own just with a spoon! Dulce de leche is often paired with ice cream, spread on bread, and used to fill cookies and cakes.

Note that it will thicken as it cools. Remove from the heat and whisk in vanilla extract. Use an immersion blender if necessary to remove any lumps. If you find that your dulce de leche is still too thin after cooling, make a slurry of 1/2 tablespoon cornstarch with 1 1/4 teaspoons milk.

Is it safe to boil my can of sweetened condensed milk to make caramel sauce? No. For safety reasons, we do not recommend heating a can of our condensed milk, opened or unopened. The current can is not designed to withstand high temperatures.

Technically, if you see dulce de leche in a recipe, you can instead use caramel, and vice-versa. However, there will be a slight variance in taste and texture, and the recipe will no longer be authentic to the specified region. That is why we always recommend differentiating between dulce de leche and caramel.

Heating in a Slow Cooker

Fill the slow cooker with enough water to fully immerse the can and cover it with an extra two inches (five cm) of water. Heat on low for eight to 10 hours. For a lighter dulce de leche, cook for eight hours; for a thicker and darker sauce, heat for ten hours.