I suppose the title of the post— Crockpot Caramel — is slightly misleading as this recipe is actually for Crockpot Dulce de Leche — a creamy sugar and milk-based confection that's very similar to caramel.
And if I'm completely honest, dulce de leche is a lot more decadent because milk is used instead of water (the way caramel is typically made).
You can use dulce de leche the same way as caramel, in a recipe, as a topping, sauce or dip.
Crockpot Caramel
The greatest thing about this dulce de leche/caramel recipe is that it's as easy as putting a couple of cans of sweetened condensed milk into the Crockpot ... you don't even open them until the heating process is finished! How easy is that!?
With fall just around the corner, and apple recipes calling for caramel, this method is an easy substitute for a delicious and creamy caramelized milk dip or topping.
Crockpot Caramel Recipe
Crockpot Caramel Ingredients:
- 2-4 cans sweetened condensed milk depending on the size of crockpot
- Optional: canning jars with lids and rings
How to Make Caramel in a Crockpot
- Place cans of unopened sweetened condensed milk into the crockpot and fill with water, as full as possible, so the cans are completely submerged. It’s very important that no part of the can should be out of the water during the cooking process.
- Cook on low for 8 hours. You may need to refill water if necessary.
- Allow dulce de leche to cool on the counter until it reaches room temperature before opening.
- Optional if using canning jars: Divide the sweetened condensed milk from cans into small canning jars. Close with lids and rings. Follow the same steps above.
Tip: Store dulce de leche in the refrigerator. It’s a fantastic dip for apples, including these fried apple rings, or as a topping for ice cream!
- 2-4 cans sweetened condensed milk depending on size of crock pot
- Optional: canning jars with lids and rings
-
Place cans of unopened sweetened condensed milk into crock pot and fill with water, as full as possible, so the cans are completely submerged in the water. It’s very important that no part of the can should be out of the water during the cooking process.
-
Cook on low for 8 hours. You may need to refill water if necessary.
-
Allow dulce de leche to cool on the counter until it reaches room temperature before opening.
-
Optional if using canning jars: Divide the sweetened condensed milk from cans into small canning jars. Close with lids and rings. Follow the same steps.
Want to Make Crockpot Caramel? You might find these useful:
La Lechera Sweetened Condensed Milk (Pack of 6)
Carnation Sweetened Condensed Milk, 14 OunceOutside the Box Papers Stripe and Polka Dot Candy Dipping Cups 48 PackPerfect Stix Wooden Candy Apple Skewer StickSemi Pointed (Pack of 100)
Ida Dohoney
I have always wanted to make caramel and have seen it baked, but is this not thick enough for caramel apples or to make your own caramel candies.
Suzi F
One can of this mixed with homemade whipped cream makes a delicious dip for apples!
bobi
How long can I store an unopened can of cooked caramel sauce unrefrigerated?
How long will it last in my frig once opened?
Thank you!
Ina
I always put the condensed milk in glass jars with the lids on and onder water and then in the slowcooker 8 hours high. You can store it a few months.
Shanna
Do you have to refrigerate?
Anna
This is what I use for a Carmel Tart with a baked pie crust. Make sure to add fresh whipped cream on top! Also, this is the perfect filling for turtle brownies!
Jackie
Pour the caramel over sliced bananas and you have Banoffee Pie. It is truly delicious and beyond simple to make.
Casey Bares
Do you have to store it in the refrigerator if you don't open them??
Crystal
Mine came out nowhere near as dark as the picture 🙁 I have it in canning jars now, I wonder if I can cook it longer in the crockpot to get it darker.
C stover
I also had the same problem- it did not darken at all!
Jessyca
What tep is it cooked at
Holly L Morgan
Will this harden enough to use on caramel apples?
Rebecca
I made this to top my homemade vanilla bean ice cream. This is the best trick I’ve learned in a long time. I’ve seized up my fair share of caramel in my day and this was so easy. I’ll never make it on the stove again. Mine came out a nice medium color and I bet if I cooked it longer a richer color could be achieved.