Slow Cooker Dulce de Leche Caramel
- 14-oz can of sweetened condensed milk (regular or fat-free)
- One 1.5 - 2 cup glass canning jar, OR three 4-oz glass canning jars, or two 6-oz jars. Make sure to select jars that will fit into your slow-cooker with 1 inch of water covering them.
- Rings and lids for the canning jars
- Pour the sweetened condensed milk into a 1.5 - 2 cup glass canning jar, or divide it between three four-oz canning jars or between two 6-oz jars.. Place the lids on the jar(s) and tighten the ring top(s) securely, but not as tight as possible.
- Place the jar(s) in your slow cooker. Fill the slow cooker with hot water 1-2 inches above the level of the jar(s).
- To cook on low: 10 hours for dark caramel, or 7-8 hours for a spreadable consistency. To cook on high: 5 hours for dark caramel, or 3.5 - 4 hours for a spreadable consistency
- After cooking, remove the jar(s) with tongs and place on a dish towel. Cool to room temperature.
- Remove the ring and wipe off any water or rust. Then replace the ring.
- Store in the refrigerator for up to 4 weeks. To reheat, place the jar in a saucepan filled with water half-way up the jar and bring the water to a simmer.
Serving size: 1 Tbsp. Sodium: 24.3 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/sauces/slow-cooker-dulce-de-leche-caramel/
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