Painless dulce de leche

Dulce de leche

Dulce de leche

I’ve made dulce de leche before and this is by far the easiest and painless way to do it.

I got the recipe from Pinterest of course. Saving with Shellie posted a recipe that I just had to try. So I pinned it to my “Recipes I want to try” board.

Sweetened condensed milk (amount depends on size of mason jar used; 2 cans fill 3-8oz jars)
Mason jars with kids

1-Fill each mason jar with condensed milk up to 1 inch from the top.
2-Place lid on each mason jar and close finger tight.
3-Place jars in crockpot and fill with water all the way to just below the rim.
4-Cook jars on low for 8-10 hrs. The one featured in the picture I cooked in low for 5 hours.
5-The longer it cooks the thicker and darker it will become. This is one of the reasons that using a mason jar makes it easy to see how it’s cooking.
6-When it’s done cooking, carefully remove from crockpot and allow to cool.
7-Use immediately or the jar can be stored in the refrigerator up to 2 weeks if opened. If storing while sealed, it can last up to a month.




  1. MyKabulKitchen says:

    I love condensed milk, and can eat it right out the can (I know that’s bad!) But it is just so rich and creamy I find it hard to resist. I have made caramel this way, but have actually just boiled it in the can….I am wondering if that is safe now…but yes it comes out just perfect.!!


    • When I was a child mom used to spread condensed milk on a slice of bread. It was heaven! So I know exactly what you’re talking about. In regards to cooking it on the can vs the crockpot, I personally feel better using the crockpot.


  2. Pingback: Dulce de leche and chocolate graham cracker ice cream | Edible Reflections

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