It is the perfect time of year for some homemade Caramel Dulce de Leche or just caramel. I love the fall for many reasons, one is apples dipped in caramel. Yum!
This super easy recipe is a huge game-changer. You can make this is less than 10 minutes and then let your crockpot or pressure canner do the rest.
I use sweetened condensed milk, that is what makes this so quick to put together. Add some vanilla and salt and you have yourself a great treat!
You may be asking yourself if there is a difference between caramel and dulce de leche? Yes, as far as thickness but taste-wise they are neck and neck. You can use dulce de leche in any recipe you would caramel. You just may not need as much, remember this is thicker.
If you are using a crockpot for this recipe get that out and add some water. Halfway is fine for now. Once your jars are put in it you can add more if needed.
Instructions
Take your sweetened condensed milk and put it in a medium bowl. Add the vanilla and salt and mix well. Carefully place your ingredients into half-pint canning jars, leaving an inch headspace. Clean the rims well, or they will not seal.
Instructions- Crock Pot
Put you lid and rings on tight, and put them in your crockpot. Cover your jars with more water if needed. You want it to be an inch above your jars. Turn your heat on low and set your timer for 8 hours.
Instructions- Pressure Canning
You can also pressure can this for 10 minutes at your pressure. Be sure to vent for 10 minutes. All your ingredients are cold so your pressure canner will need to be cold as well.
Recipe
- 4 jars of sweetened condensed milk
- 2 TBS vanilla
- 1 tsp salt
Once it is finished lift the jars out with your jar lifter. THEY ARE HOT. Sit them on a towel and they will seal as they cool. Wait 24 hours before removing the rings and cleaning the jars- if needed.
There you have it, super easy caramel sauce or Dulce de Leche.
I hope you enjoy!
Author: Sarah Smith
I'm so glad you stopped by! I'm Sarah- wife, and a stay-at-home/homeschooling, mom of 9. Here I'm going to be sharing about motherhood, faith, all things food, and so much more. I hope this website is an encouragement to you. Grab a hot coffee (while I drink mine cold) and enjoy!
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What is the shelve life of this
I make this twice a year. My kids go through it, so I have never been able to say. I would trust it to last longer than a year. Just my thoughts. These would make great gifts!
Do you happen to have a caramel sauce recipe?
2 C of light brown sugar
1 C heavy whipping cream
1 stick unsalted butter-make sure it is unsalted
1 TBS vanilla-real is best
1/2 tsp kosher salt
Put all the ingredients into a pot and stir together over medium heat. The sugar will bubble, just continue to stir it. You don’t want it to burn. Continue to cook it until it is the thickness you want.
Thank you for this recipe! I pressure canned this for 10 minutes and the color was light so, I restarted the canner for another 25 minutes and got the beautiful, rich brown color I was looking for…absolutely fabulous!
The recipe calls for 4 jars of condensed milk. I buy condensed milk in a can. How many ounces are in your jars?
I’m sorry. Ours are in cans as well. I believe they are 14oz cans.
I like your recipes
Thank you!