I’m sure you’ve seen many people in the blogosphere making dulce de leche (pronounced [DUEL-say deh LEH-chay] based on U.S. English pronunciation) by boiling or baking condensed milk. I’m sure you’ve also heard the warnings they’ve made about the chance of the can exploding when boiling condensed milk. In order to simplify things, I decided to try making dulce de leche via a crock pot or slow cooker. I searched online to see if this was feasible, and it was.
So, the night before I needed the dulce de leche, I placed the can in the crockpot (place a can on top of a saucer to avoid getting a ring at the bottom), filled it with water until it covered the can, turned the crockpot on low (high if you have an older crockpot, or if it tends to run a true low), set the timer for 8 hours, and went to sleep. I woke up, turned off the crockpot, and allowed the water and can to cool. Then, I poured out the water and opened the can. After getting over my amazement, I started taking photos of my newly-acquired dulce de leche to share with you all.
So, if you don’t feel like paying a few extra cents for already-made dulce de leche, try making it in a crockpot. The process is a lot less dangerous and worry-free. I didn’t get any decent photos of the apple pie I made with this dulce de leche, but you can see beautiful photos of it here. *UPDATE* Also, you can see additional photos of the dulce de leche apple pie and the source of my new go-to pie crust here and here.