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Making Dulce de Leche in a Crockpot

I have read one can make "dulce de leche" (condensed milk cooked for 8 hours) in a crockpot. (dulce de leche: a spread made in Argentina under that name, in Mexico it's known as "cajeta". The consistency and color varies I guess, as it cooks longer the color darkens.


By araucano

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June 1, 20110 found this helpful

So what is it used for?

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June 1, 20110 found this helpful

Laniegirl, here is what Dulce De Leche is:
http://en.wikip … i/Dulce_de_leche
And it's yummy warmed and dolloped over vanilla ice cream or banana's and over crepes too. ;-)

Araucano, I don't suggest the traditional way of cooking condensed milk in the can because it can explode and cause injury and if the can cooking process is not properly done you risk botulism. Here's a safe way.

Slow Cooker Dulce De Leche

1 vanilla bean, split lengthwise
2 cups goats milk
2 cups whole milk
1 2/3 cup granulated sugar
1/4 cup water
1/4 tsp baking soda


Place the vanilla bean, 3 cups of the milk, the sugar, water, and baking soda in the insert of the slow cooker, and whisk them together. Cook for 9 hours on high, uncovered, then remove the vanilla bean and whisk the milk mixture gently.

Use a dull edged butter knife to carefully scrape down the crust of sugar that accumulates on the sides of the insert. Do not skim the foam off the top of the mixture.

Continue cooking for 1 more hour, stirring every 20 minutes, until it is a rich caramel color and has thickened to the consistency of melted ice cream.

In the meantime, warm the remaining 1 cup of milk in a small saucepan or microwave. Turn off the slow cooker, and stir in the warm milk. This will prevent the dulce de leche from hardening while refrigerated. Carefully remove the insert. Allow the mixture to cool for 10 minutes, then spoon and scrape it into a small metal bowl.


Cover and cool to room temperature. Mixture will thicken as it cools. Refrigerate it in a tightly covered container for up to 3 months.

Yield: Makes 4 cups

Source: Adapted from a combination of an article in the San Francisco Chronicle and Slow Cooker Cooking by Lora Brody.

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June 1, 20110 found this helpful

Hi Deeli,
How much baking soda should we put? It's not listed in the ingredients.

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June 2, 20110 found this helpful

Oopsie, sorry about forgetting to type in the ingredient amount of baking soda! It's 1/4 teaspoon. Will edit to make sure it's corrected. Thanks for bringing it to my attention!

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June 2, 20110 found this helpful

There's a boo boo bandaid for the edit function right now so will make a note to remember to add the baking soda to the recipe ingredients after ThriftyFun repairs the glitch. ;-)

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June 2, 20110 found this helpful

Thanks, Deeli.

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