Normally I’ve made my Dulce de leche using the boil-the-can method and yes doing it this way it could explode. It hasn’t yet but there’s always that possibility. When I saw this method I thought I’d give it a try.
Making homemade Dulce de leche is more economical than buying it and I love the stuff. You can swirl it into your brownie batter, make the coconut pecan topping for a German chocolate cake or cupcakes, drizzle it over ice cream, eat it by the spoonful and so much more. Mmmm
I boiled the canning jars and tops in a pot on the stove first. You can never be too careful.
I used two 14 oz cans of condensed milk and the jars are 4 oz canning jars so one would think that I’d have 7 jars, but it only filled 4 jars 3/4’s full. And that was with a lot of scraping the cans with a spatula.
The color of the crockpot dulce de leche is lighter than when I’ve used the boil-in-the-can method. The boil-in-the-can method produces a deeper caramel color. The texture is a bit thicker when it’s done this way too but the flavor seems to be the same.
- 2 14 oz cans of condensed milk
- Thoroughly wash the canning jars with hot water and dry.
- Fill close to the top of each jar with the condensed milk
- Screw on the lids and make sure they're on tight
- Place in your crockpot and fill to 1 inch over the top of the lids with water
- Set to low and leave for 10 hours.
- Use tongs or canning tongs to take the jars out and let them cool completely
- Then give them as gifts or just put in the fridge to use in your recipes.
- Stores for up to 4 weeks in the fridge
Recipe source: http://weddingbydesigns.com