Crockpot Caramel

(Guest)
Gold Post Medal for All Time! 846 Posts

April 20, 20120 found this helpful

This is called Dulce De Leche and I feel so very, very sorry to say this about your tip but I don't suggest this way of cooking condensed milk in the can. It has come to attention that it can explode and cause injury, BPA from heated cans can leech into the milk and if the can cooking process is not properly done you risk botulism.

Am still giving you a thumbs up for the idea of making your own caramel at home though :-) Here's a safe way to make it:

Slow Cooker Dulce De Leche

1 vanilla bean, split lengthwise
2 cups goats milk and 2 cups whole milk OR 4 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