Crock Pot Dulce De Leche

Recipe by mary winecoff
READY IN: 10hrs 5mins
YIELD: 2 cups




  • Place vanilla bean, 3 cups of milk, sugar, water and baking soda in slow cooker.
  • Whisk together.
  • Cook for 9 hours on HIGH, uncovered.
  • Remove vanilla bean and whisk milk mixture gently.
  • Use a dull-edged knife to carefully scrape down the crust of sugar that accumulates on sides of the insert.
  • Do not skim foam.
  • Continue cooking for 1 more hour, stirring every 20 minutes until mixture is a rich medium-caramel color and has thickened to the consistency of melted ice cream.
  • In the mean time, warm remaining cup of milk in small saucepan.
  • Turn off slow cooker and stir in the warm milk.
  • Remove the inset and allow to cool for 10 minutes.
  • Scrape into bowl and let come to room temperature.
  • Refrigerate it in tightly covered container for up to 3 months.