Crockpot Dulce de Leche

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.

dulce de leche filled bottles


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.

dulce de leche in crockpot

dulce de leche after 10 hours


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.

Crockpot Dulce de Leche


  • 2 14 oz cans of condensed milk


  1. Thoroughly wash the canning jars with hot water and dry.
  2. Fill close to the top of each jar with the condensed milk
  3. Screw on the lids and make sure they're on tight
  4. Place in your crockpot and fill to 1 inch over the top of the lids with water
  5. Set to low and leave for 10 hours.
  6. Use tongs or canning tongs to take the jars out and let them cool completely
  7. Then give them as gifts or just put in the fridge to use in your recipes.
  8. Stores for up to 4 weeks in the fridge


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