Three methods for making your own creamy, sweet and deliciously thick dulce de leche (milk caramel). Use as an ingredient in other recipes, stir into coffee, use as a filling in cakes or cookies, or simply enjoy straight from the can with a spoon. Straightforward instructions for the pressure cooker, slow cooker or stovetop.
1cansweetened condensed milk (full fat) - (396 gram, 14 ounce)(up to 4 cans at a time)
water, for boiling
Instructions
Pressure Cooker Instructions
Remove the label from the cans of sweetened condensed milk. (See post for hints). Place desired number (up to 4) cans in bottom of pressure cooker insert (on end or side, either is fine.) Fill insert with water to maximum fill line. Place in pressure cooker.
Place lid on pressure cooker and lock according to manufacturer's instructions. Set manually for 35 minutes at high pressure. Once timer has beeped, let pressure release naturally.
Remove lid. Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
Slow Cooker Instructions
Remove the label from the cans of sweetened condensed milk. (See post for hints). Place desired number of cans in bottom of slow cooker insert (on end or side, either is fine.) Fill insert with water to cover the cans by 1-2 inches (2.5-5 cm) water. Place in slow cooker.
Place lid on slow cooker. Cook for 8-10 hours on slow/low. Remove lid.
Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
Stovetop Instructions
Choose a saucepan (3 quart/2.8L or 6 quart/5.6L) that will hold the number of cans you wish to cook and still allow for 2 inches of simmering water to cover them. It's easiest for the stovetop method if you place the cans on their side so they don't jiggle while cooking. Cover the cans with 2 inches (5 cm) water.
Cover the pot with a lid, and turn burner to high. When water begins to boil, turn heat to low so that water continues to simmer. It should be bubbling gently.
Simmer over low heat, covered, for 3-4 hours. Do not leave unattended. Set a timer every 20-30 minutes to check the water level and ensure the cans are completely submerged. If needed, add additional boiling water.
Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
Once opened, transfer to an airtight container such as a mason jar with lid, and store in refrigerator for up to 3 weeks.
Notes
SAFETY NOTE FOR ALL COOKING METHODS: DO NOT OPEN CANS UNTIL CONTENTS ARE FULLY COOLED. OPENING A HOT CAN UNDER PRESSURE COULD RESULT IN SERIOUS BURNS.