Slow Cooker Dulce de Leche
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on Dec 13, 2013, Updated Mar 03, 2025
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If you’ve ever tasted Dulce de Leche, you know how irresistible its creamy, caramel-like flavor is. But did you know you can make it at home with just one ingredient and almost no effort? That’s right—your slow cooker does all the work while you go about your day (or even while you sleep!).
No stirring, no mess, just perfectly smooth, golden dulce de leche ready to enjoy in as little as 8 hours. Whether you’re using it as a spread, a drizzle, or a homemade gift, you’ll never go back to store-bought again!
What is Dulce de Leche?
Literally translated, dulce de leche means “candy of milk.” This creamy, sweet spread is made by slowly cooking milk and sugar until the sugars caramelize, creating a silky-smooth texture similar to caramel but with a more complex flavor and a balanced sweetness.
Because of the slow cooking process that coaxes out the flavors from the milk and sugar, it’s the perfect project for your trusty slow cooker!
Why You’ll Love This Recipe
No mess, no fuss – The slow cooker does all the work!
Make it while you sleep – Set it and forget it overnight.
Only one ingredient – No extra steps, just sweetened condensed milk.
Perfect homemade gift – Add a tag and ribbon for a thoughtful treat.
Ingredients & Substitutions
For such a rich and delicious recipe, the ingredient list couldn’t be simpler! You only need:
- Sweetened condensed milk – The key ingredient that transforms into creamy dulce de leche.
- Small glass jars with lids – Helps create individual portions and makes gifting easy.
Note: You can also use a can of sweetened condensed milk and cook it directly in the slow cooker, but the jar method is safer and just as easy!
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Slow Cooker Dulce de Leche
Step 1: Prep the jars. Gather six 4-ounce glass jars with lids and bands.
Step 2: Fill the jars. Divide two 14-ounce cans of sweetened condensed milk evenly among the jars. Secure the lids tightly.
Step 3: Slow cook: Place the jars in your slow cooker and add water until it reaches just below the lids.
Step 4: Set and forget: Cook on low for 8–10 hours. The longer it cooks, the deeper the caramel color and flavor.
Step 5: Cool and enjoy. Carefully remove the jars from the slow cooker and let them cool before opening.
Optional Variations
While this recipe is perfect as-is, here are some fun ways to mix it up:
- Add a pinch of sea salt for a salted dulce de leche.
- Stir in vanilla extract after cooking for extra depth of flavor.
- Use coconut sweetened condensed milk for a dairy-free alternative.
(This recipe has not been tested with all of these substitutions. If you try them, let us know in the comments!)
Serving & Topping Suggestions
Dulce de leche is delicious on its own, but here are some ways to enjoy it:
- Drizzle over buttermilk pancakes, cornmeal waffles, or Mexican Style Baked French Toast.
- Spread onto gorditas de harina, homemade flour tortillas, or gorditas de azucar.
- Stir into Mexican coffee for a sweet caramel café de olla latte.
- Make dulce de leche brownies or alfajores (dulce de leche cookies).
- Use as a dip for strawberries, apples, or pretzels.
- Swirl into ice cream or yogurt.
Dulce de Leche Expert Tips & Tricks
For a deeper caramel flavor, cook the dulce de leche for the full 10 hours.
Avoid overfilling jars, leaving a little room at the top for expansion.
Use tongs to remove hot jars from the slow cooker safely.
Storage Instructions
Store properly – Keep refrigerated for up to two weeks. To reheat, place jar in a saucepan filled with water half-way up the jar and bring to simmer.
Freeze – Store it in an airtight container and freeze for up to 3 months. Thaw in the fridge before using.
Frequently Asked Questions
No, dulce de leche is not the same as caramel, though they are both sweet and can be used in similar recipes.
Canned dulce de leche and sweetened condensed milk are not the same thing. The key difference? Caramelization. Sweetened condensed milk is just milk and sugar, while dulce de leche is what happens when those sugars slowly cook and caramelize, giving it that rich, deep flavor and golden color.
Yes! You can cook unopened cans of sweetened condensed milk in a pot of simmering water for 3 hours, but the slow cooker method is safer.
The dulce de leche should be a rich golden brown. If you want a deeper caramel, cook it longer.
Enjoy dulce de leche
If you tried this Slow Cooker Dulce de Leche or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below! This recipe is also featured over at Betty Crocker.
Slow Cooker Dulce de Leche
Ingredients
- 6 (4-ounce) glass preserving jars with lids and bands
- 2 (14-ounce) cans sweetened condensed milk
Instructions
- Start by washing your preserving jars, screw bands and lids with hot soapy water; rinse well with warm water.
- Open the cans and pour the sweetened condensed milk into the jars. The two cans should fill six small jars.
- Place the lids on the jars and screw on the ring tops tightly. Place the jars in the slow cooker and fill with hot water so one-inch of water covers the tops of the jars. Cook on low for 10 hours.
- After 10 hours, remove the jars with tongs. Be careful—it’ll be hot!
- Place the jars on a dish towel until they cool down to room temperature. Gently remove the ring, and wipe off any water or rust that may have accumulated.
- Store your cooked and cooled dulce de leche in the fridge for up to four weeks. To reheat, place jar in a saucepan filled with water half-way up the jar and bring to simmer.
Notes
- Avoid overfilling jars, leaving a little room at the top for expansion.
- Use tongs to remove hot jars from the slow cooker safely.
- Store properly – Keep refrigerated for up to two weeks. To reheat, place jar in a saucepan filled with water half-way up the jar and bring to simmer.
- Add a tag and some ribbon or twine, and your homemade gift is complete.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos: Yvette + Jeanine
Do you have to store the jars in the refrigerator or can they be stored in your pantry which is cool, dark and dry?
Great idea! Love this! I have a few questions and hope you can help me, Would the jars be sealed to be able to keep them on the shelf for a couple of weeks? I would like to make those in the Instant Pot and maybe cook them for 40 minutes in pressure cook. Should I cover the jars with water like you did in the crock pot? Thank you so much!
Oh I love this!