Slow Cooker Dulce de Leche (Homemade Caramel Sauce)

OMG, you guys — this is a total game-changer! No standing over a hot stove. No constant stirring. Just pure, creamy caramel bliss made right in your slow cooker. If you’ve ever wanted that golden, luscious dulce de leche that makes desserts feel bakery-quality, this recipe is your new best friend.

Just one ingredient + one appliance = rich caramel you can drizzle, spread, dip, or sneak straight from the spoon (no judgment!).

💛 Why You’ll Love This Recipe

Set-it-and-forget-it: The slow cooker does all the work.
One ingredient magic: All you need is a can of sweetened condensed milk.
Customizable caramel: Cook shorter for lighter caramel, longer for deep, rich flavor.
So versatile: Perfect for cheesecakes, ice cream topping, apple dip, or cake filling.
Make ahead friendly: Stores beautifully for weeks in the fridge.

Equipment You’ll Need

Slow cooker (3-quart works great for 1–2 cans)
Tongs (for safely removing cans)
Wire rack or heatproof surface (to cool cans)
Heatproof airtight container (for storage once opened)

🛒 Ingredients

1–2 (14 oz) cans sweetened condensed milk (not evaporated milk!)

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the Cans

Remove all paper labels from your cans of sweetened condensed milk. Make sure the cans are completely sealed and undamaged.

Step 2: Arrange in the Slow Cooker

Place the unopened cans in the bottom of your slow cooker.

Step 3: Cover with Water

Pour in hot water until the cans are completely submerged by at least 1–2 inches. (This is crucial to prevent overheating and bursting.)

Step 4: Cook Low and Slow

Cover and cook on LOW for 8–10 hours.

8 hours = lighter, pourable caramel
10 hours = deeper, thicker caramel

Step 5: Cool Completely

Remove cans with tongs and place on a wire rack. Let cool completely to room temperature before opening — this can take several hours. Do not open hot cans!

Step 6: Enjoy!

Open the cans, stir the creamy caramel, and use it however you like.

🔑 Pro Tips

Always keep cans fully submerged in water while cooking. Add more water if needed.
For a gift-worthy presentation, spoon cooled caramel into jars and tie with ribbon.
Want salted caramel? Stir in a pinch of flaky sea salt after opening.

🔄 Easy Variations

Vanilla Caramel: Stir in ½ tsp vanilla extract after cooling.
Salted Caramel: Add ½ tsp sea salt for a sweet-salty kick.
Cinnamon Twist: Mix in ½ tsp ground cinnamon for a fall flavor vibe.
Chocolate Dulce de Leche: Stir in ¼ cup melted chocolate chips for a fudgy sauce.

🍎 Serving, Pairing & Storage

Serving Ideas: Drizzle over cheesecake, spread between cake layers, use as dip for apple slices, or swirl into brownies.
Pairings: Incredible with ice cream, pancakes, waffles, or even stirred into coffee.
Storage: Keep in an airtight container in the fridge for 2–3 weeks. It thickens when cold — gently reheat for a pourable consistency.

FAQs

Q: Can I cook it on HIGH instead of LOW?
No — high heat risks the cans overheating and bursting. Stick with LOW.

Q: Can I store it in the can?
Once opened, always transfer to a clean, airtight container.

Q: Can I freeze dulce de leche?
Yes! Freeze in small airtight containers for up to 3 months. Thaw in the fridge overnight.