The art of cooking often lies in the beauty of simplicity, and today, I’m excited to share with you a recipe that exemplifies this perfectly. We’re going to make a Slow Cooker Sweetened Condensed Milk Caramel, known in Latin America as “Dulce de Leche” and in Mexico as “Cajeta”. This delicious treat is a testament to how a simple ingredient can transform into something incredibly rich and complex in flavor. It’s an age-old culinary trick, yet each time it feels like rediscovering a magical secret. Ideal as a dessert topping, a coffee sweetener, or a unique gift, this caramel is versatility and deliciousness in one.
The versatility of this Slow Cooker Sweetened Condensed Milk Caramel is boundless. Drizzle it over warm brownies, lavish it on your morning pancakes, layer it in trifles, or swirl it into cheesecakes. It makes a fantastic pairing with sliced apples, a luxurious dip for pretzels, and an essential component of any ice cream sundae. Your creativity is the only limit!
Slow Cooker Sweetened Condensed Milk Caramel
Yields 1 to 1 1/2 cups of caramel
1 (14-ounce) can of sweetened condensed milk
Remove the label from the can, ensuring no paper remnants are left behind.
Lay the can on its side in the slow cooker. You can cook multiple cans for a larger batch.
Fill the cooker with water, covering the cans by at least 2 inches to prevent pressure build-up and possible explosion.
Cook on ‘Low’ for 8 hours. Carefully remove the hot can with tongs.
Let the can cool completely at room temperature to achieve that perfect caramel consistency.
Open the cooled can to reveal your homemade caramel, a golden delight for any dessert.
Variations & Tips:
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