Have you ever had Dulce de Leche? It is a heavenly sauce that is very similar to caramel except Dulce de Leche is made from milk and not sugar.
It is amazing on ice cream, with slices apples, graham crackers or cookies, drizzle it on warm apple pie…. really anything you put caramel on.
And you can make Dulce de Leche so easily and have a wonderful treat to eat with all those apples in season right now. I’ll tell you, I eat this straight from the jar because it really is a creamy wonderful bite of heaven.
This makes the easiest little fall gift ever as you will see below, but here is the scoop. All you need to do is either boil sweetened condensed milk over the stove for a few hours or just put it in the crock pot. I prefer the crock pot so I don’t have to keep an eye on it. You will get the same results either way.
So start out by buying Sweetened Condensed Milk in the baking aisle of your store. It should be about $2.00. Try to avoid the pop top can if you possibly can. My favorite brand is Eagle though and I only find it in pop top. Don’t get evaporated milk- make sure it is condensed milk.
This is what it looks like- I did nothing at all except open the can and pour it in the jar. Screw the lid on tightly. That is it.
I have been making this for a few years and it really can’t be any easier.
These are the steps that I take and in the end you will have a rich, creamy and wonderful sauce.
1. I prefer to open the condensed milk and empty the can into a mason jar. You can leave it in the can to cook but I find it easier this way. The beauty of the mason jar is that it is ready for gift giving literally straight from the crock pot. You could make several of these at once and knock out several gifts in one shot.
2. If it is in a mason jar, seal the jar tightly and place in a crock pot upright.
3. If you leave it in the can, you want to line your crock pot with either foil or a crock pot cover or place a bowl or plate at the bottom. This is just in case you have any rust issues with the can.
4. Next fill the crock completely with water until it is covering the milk. If your milk is in a mason jar you don’t need to cover the jar, just where the milk line is.
5. Set the timer for low heat for 8 hours. It is perfectly fine if you leave it in the crock for longer if your Crock Pot has a timer on it to shut off. Sometimes mine goes off in the middle of the night and the crock pot shuts itself off and the caramel sauce is fine to sit in the warm bath for a few more hours.
After 8 hours go ahead and remove.
If your caramel is in a mason jar you can carefully remove the lid right away if you like (it will be hot so be careful!). If it is in a can you want to let it cool for at least 2 hours. I stopped leaving mine in the can when I opened the pop up can before it was cool enough and hot caramel sauce splashed everywhere (ouch!!). If you do use a pop top can be really careful because there is a very small chance it could explode in the crock. (I doubt it but you never know).
If you prefer to use the stove top just put your can in a large pot and boil for 3 hours. Be very careful that you check all the time to make sure the water level stays completely covering the can. I would avoid pop top cans on the stove top. I think a mason jar would work but I have not personally tried it.
And now sit down and enjoy the wonderful fruits of your hard work!! It is all ready to eat!
Oh and if you are a salted caramel sauce kind of person (and I am!!) just sprinkle a bit of sea salt on top. My favorite is Himalayan Pink Sea Salt- you can get it at Target.
And look how easy this is as a gift? Just pop in a basket with apples or with an apple pie and viola! A wonderful, cheap and easy little gift idea!