I have been wanting to try Crockpot Caramel Sauce or Dulce de Leche using sweetened condensed milk for a long time. With one ingredient, a can of sweetened condensed milk, and a few hours in the slow cooker, you’ll have a creamy and delicious caramel sauce to enjoy so many ways.
Crockpot Caramel Sauce Recipe
There is something mystical about using one ingredient with a simple cooking method for this amazing outcome. Caramel sauce or Dulce de leche, no matter what you call it, it’s delicious! I am amazed every time I make this. If you love caramel as much as I do, you would also love these Salted Caramel Cupcakes made with dulce de leche caramel.
How to Make Slow Cooker Dulce de Leche Crockpot Caramel Sauce
- Crockpot – I used a 6 qt.
- Can of Sweetened Condensed Milk
- Small canning jars if desired.
You can place just the can in the crockpot and cover with water or open it up and pour it into small canning jars. I liked the idea of making cute little gifts of homemade caramel or Dulce le Leche. I found the free printable labels World Label.
If you’re using the can method, I’d would line the bottom of your crockpot with tinfoil in case it rusts or if the pop top cans explode. Slim chance, but it’s certainly a risk. I found a little rusting on the lids of my jars.
It literally took no skill or effort, except pulling the crockpot out of the cupboard. Creamy caramel goodness. It actually reminds me a little more like pudding…….it’s delicious. I could just eat it by the spoonful and can’t wait to try it in my morning coffee.
Sprinkle a little sea salt on top and you’ve died and gone to heaven. Smooth, creamy OH SO GOOD!
- 1 can sweetened condensed milk
- If you're using jars, one can will fill 3 small jars.
- Fill your crock insert with enough water so the water line will be higher than the milk line of your jars. If you're using just a can, you'll want the can to be fully submerged doing the finger check. Water should go to the second knuckle. Place the lid on.
- Cook on High for 4-5 hours
- or cook on Low 8-10 hours
- Mine didn't start turning tan until after about 5 hours on high.
- The longer you cook the darker the caramel.
- If you cooked in the can, you must allow the cans to cool completely before opening. Opening too soon can result in splattered caramel and burning yourself.
- Remove the labels from the can and any visible chunky glue.
- Place the can into a large pot and fill with water. Do the finger check, making sure the water is at least 2 knuckles above the can.
- Bring to a boil for about 3 hours.
- Check often and add more water when needed.
- When finished, remove the pan from the heat and fill with cool water. I let the water continue to fill, overflowing the pan. The cans will be pressurized until they cool. Opening too soon, while still pressurized can result in splattered hot caramel putting you at risk for burning yourself. Allow the cans to cool for at least an hour before opening. You can submerge in ice water for 30 min for a quicker method.
Because the cans are pressurized. Do not open while hot. Allow to cool.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 31Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 12mgCarbohydrates 5gFiber 0gSugar 5gProtein 1g
We do our best to calculate, however, nutrition information may not be accurate.
Can You Make Caramel Sauce or Dulce de Leche On the Stove Top?
Yes! You can definitely make this recipe on the stove top. Remove the labels from the can, place in a large pot and fill with water until about two knuckles above the can. Boil for about 3 hours and then remove from the heat to cool. Do not open cans while still hot. The caramel can explode and splatter.
For a quicker way to cool, submerge the cans into ice water for about 3o min.
How to Use CrockPot Caramel Sauce
- Ice Cream Topping
- Fruit dipping – Apples and bananas are delicious dipped in caramel
- Caramel Popcorn
- Spoon into your coffee
- Drizzle over pancakes
- Spread over warm toast
Have I convinced you to make some yet?