Why I Love This Recipe

This Homemade Caramel Sauce is pure magic—super simple to make, and it’s all thanks to just one ingredient: sweetened condensed milk! The best part? You don’t need to stand over the stove for hours. Let your crockpot do the work while you relax or focus on other things. The result is a creamy, dreamy caramel sauce that’s perfect for drizzling over ice cream, pancakes, cakes, or even just spooning straight from the jar! It’s a great treat to have on hand for desserts or to give as homemade gifts. It’s as easy as it gets with minimal effort and maximum flavor.

Homemade Caramel Sauce (Dulce de Leche) in the Crockpot

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: About 5 jars
Calories per Serving: Varies based on serving size

Ingredients

• 3 (14 oz.) cans sweetened condensed milk
• 5 (8 oz.) jelly jars
• Water

Instructions

1. Prepare the Jars:

• Fill each jelly jar up to the 6 oz. line with the sweetened condensed milk from the cans.
• You should be able to fill 5 jars with 3 cans of sweetened condensed milk.

2. Seal the Jars:

• Place a lid on each jar and tighten the band well to secure it.

3. Place Jars in Crockpot:

• Carefully place the jars into your slow cooker.
• Pour water into the slow cooker, making sure it reaches about 1 inch above the top of the jars.

4. Cook the Caramel:

• Cover the slow cooker and set it to low.
• Cook the jars for 7.5-8 hours, checking occasionally to ensure the water level is still above the lid. If it gets too low, carefully add more water.

5. Check the Caramel:

• Once the cooking time is complete, carefully remove the jars from the slow cooker. The caramel sauce inside should be golden and creamy. It may be a bit chunky, but don’t worry—it’s still delicious.
• If you prefer a smoother caramel, simply whisk the sauce inside the jar until it’s silky and smooth.

6. Cool and Store:

• Allow the caramel to cool to room temperature before using it or transferring to storage containers.
• Store in the refrigerator. The caramel sauce will thicken as it cools, but you can reheat it in the microwave or on the stove whenever you need it.

Tips and Tricks

• Water Levels: Always keep an eye on the water level. If the water level drops below the lid of the jar, it could lead to inconsistent cooking. Add more water as needed.
• Texture Preference: If you prefer a chunkier caramel, you can skip the whisking step and enjoy the sauce as is! It’ll still have that rich caramel flavor.
• Jar Size: Make sure your jars are 8 oz. size to ensure the right amount of water can reach the top of the lids. You can adjust the number of jars or cans of milk based on how many jars you want to make.
• Customize Flavor: If you want to add a little extra flavor, you can stir in a pinch of salt to make it a salted caramel sauce, or even a little vanilla extract to deepen the flavor.

Notes

• Why Sweetened Condensed Milk? Sweetened condensed milk is the secret to this easy caramel sauce. When it’s slow-cooked, the sugars in the milk caramelize, creating that rich, smooth flavor we all love in dulce de leche.
• Chunky or Smooth? The caramel may be slightly chunky after cooking, but it can easily be whisked to a smooth consistency. Either way, it will still taste amazing!
• Storage: Keep the caramel sauce in the refrigerator for up to 2 weeks. If you’re making a large batch, consider giving it as a gift—just place it in a pretty jar and tie a ribbon around it for a personal touch!

FAQs

1. Can I make this with evaporated milk instead of sweetened condensed milk?
   No, evaporated milk doesn’t have the sweetness needed for this recipe. Sweetened condensed milk is key to achieving the rich caramel flavor.

2. What if my caramel sauce is too thick after cooling?
   If the caramel sauce becomes too thick after refrigerating, simply warm it up in the microwave or over low heat on the stove. You can also add a little milk or cream to thin it out to your desired consistency.

3. How can I store extra caramel sauce?
   Store the leftover caramel sauce in an airtight container in the refrigerator. It will last up to 2 weeks. You can also freeze it for up to 3 months.

4. Can I use this for other recipes?
   Absolutely! This caramel sauce is great for topping desserts like ice cream, cakes, pies, or pancakes. You can also stir it into coffee, hot chocolate, or oatmeal for a sweet twist.

Storage

• Room Temperature: The caramel sauce should be kept in the refrigerator once cooled.
• Refrigeration: Store in airtight jars or containers for up to 2 weeks in the fridge.
• Freezing: For long-term storage, you can freeze the caramel sauce in freezer-safe jars or containers. Just be sure to leave room for expansion when freezing. It will last up to 3 months.

This Crockpot Caramel Sauce is a total game-changer! With only one ingredient and a slow cooker, it’s effortless to make and delivers that rich, indulgent caramel flavor everyone craves. Whether you use it for desserts, gifts, or just to keep on hand for a sweet treat, this easy recipe is bound to become a staple in your kitchen!