Now here's an interesting tip! Do you know dulce de leche? It's a creamy, golden and gooey sweet topping made of milk and sugar boiled down. We like to make it from scratch, but lots of people make it with sweetened condensed milk, boiled in a pan. Taylor, a food blogger, says he has discovered an even easier way.
Taylor cooked sweetened condensed milk in a slow cooker and he discovered that this method is more hands-off, and less scary (exploding cans!!) than the traditional method of boiling the unopened sweetened condensed milk cans in a pot of water. Check it out — doesn't that look so good?
• See more: dulce de leche, so easy to make at Taylor Takes a Taste
Related: D.I.Y. Recipe: Dulce de Leche
(Image: Taylor Mathis)
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Comments (11)
My mom used to make this (not in a slow cooker) every year for Halloween and we'd dip slices of green apple in it. We never called it dulce de leche because I we didn't know what it was back then. Now I do and now I can tell my mom that she used to make dulce de leche for the kids in the neighborhood.
I should try this. I'm all about the wonders of the slow cooker these days.
Wow - probably a lot less bad for you too, without the Bisphenol A from the can lining :).
The exploding can terrifies me. You can also put sweetened condensed milk in a sealed bag (like vacuum-sealed, or some equivalent that I can't think of the name of right now-not just a zip lock) and boil it that way.
Most condensed milk sellers will tell you not to boil it in a can, slow cooker or otherwise. However, I will say that I've done it in the crockpot with delicious results. You may want to put a towel down at the bottom, because the metal in the can did something odd to my crockpot lining when I did it. Here's the Crockpot Lady's write up.
I have done this in the past, and it really is a treat. As for the BPA concerns... if you only do it once and a while, i dont think it is going to kill you.
Pretty sure the massive amount of pure sugar is worse than the BPA. This is a great idea - I love using it in the dulce de leche brownies from David Lebovitz's blog. Such a treat!
In Brazil people used to put the cans (and some still do) in with whatever else they were cooking for the day - usually beans, in order to maximize cooking energy/time. Nowadays beans are cooked using a pressure cooker, and while I have heard of people throwing the can in there still, I am afraid enough of the pressure cooker without throwing a can in there - I think I prefer to skip the whole deal and buy ready made O.O but will keep this crock pot method on file for the next time I feel brave.
you don't even need a slow cooker, you can just boil it in a pot of water for about 2 hours. delicious.
We did this when I was a kid - but my Russian family called it "sgushionka" (my hubby and I just had a 5 minute discussion on how to write out the name in English letters). My husband, who is Hispanic, had no concept of dulce de leche strangely enough until I introduced him to it, but I guess it is not that common in New Mexico where he grew up. I still crave it sometimes, but the sheer amount of sugar and my inability to control myself around it keep me from popping the can into the pot of water.
I've had problems doing it in the slow cooker, some cans leak and some start to rust before it is ready. It depends on the brand. The can may also damage your slow cooker. So while it is possible, I would be very cautious. I didn't feel comfortable including a recipe for it in my cookbook because I had so many problems.