Dulce de Leche - Easy!!!

Crock Pot Dulce de Leche

You will need:
A crock pot (duh)
3 4-ounce canning jars with lids and rings
1 can (14 oz) sweetened condensed milk
Tongs & a towel

Make sure the jars are clean and dry.

Pour the sweetened condensed milk into the jars.   I started out using my canning funnel, but I really didn't need it.   The milk is thick and doesn't splatter if you pour it carefully.  You'll need a spoon to get it all out of the can.

Make sure the rims of the jars are clean, and close them up tightly.

Place in the crock pot, and add water until the jars are covered to a depth of one inch.  (one inch above the tops of the jars).

Cover and cook on LOW for 6-8 hours. 

Retrieve the jars from the hot water CAREFULLY! I used my canning jar lifter, but you can use tongs.  Set them on a towel and let them cool a few hours.

When the jars are cool, remove the rings, and clean and dry them.  Wipe off the lids, and replace the rings.  If you have hard water like I do, you might want to wipe off the jars with some vinegar.   Or better yet, use distilled water.  At 88 cents a gallon, it's a cheap option, and the jars come out squeeky clean.

If the jars sealed you can keep them in the cabinet, but if not, they should be refrigerated.

Refrigerate after opening, it will last for weeks  (like you won't eat it in a few days).

You'll know your jars are sealed if the center of the lid doesn't spring back when you touch it.   You should also hear a loud pop when the jar seals if you're nearby.

You can heat and soften this by placing the jar in a pan, add water to come halfway up the jar, and heat over medium heat.

Or, you can eat it with a spoon... it's like creamy caramels, but without the risk of losing a filling...

This batch was cooked for 8 hours.  The longer you cook it, the thicker and darker it gets.  Six hours is a little more liquidy than eight.  At ten hours it's pretty thick.