Following Heather's advice/recipe in her blog, I am making dulche de leche in

D

dawnnys

Well-known member
my crockpot. The only thing is, on that crockpot I only have one setting and it's "high" setting, and the only sweetened condensed milk I had was fat free (how'd THAT happen, unless that's why it was still in the cupboard).

I'm going to try it for 6 hours... do you think this will work? Or should I maybe leave the cover off of it and let it go for the 8 hours as every recipe suggests? No fat in it will probably not make much of a difference? I hope?

 
I took it out after 7 hours - wrapped the can in aluminum foil so it wouldn't leave

rust stains on the bottom of the crockpot, as it had started to do. It sounds awfully "liquidy" in there, but I'm waiting a couple of hours before I open it - afraid it would explode on me... hoping maybe it will thicken as it cools.

 
Not sure how I flubbed this up. I guess my CP wasn't as hot as I thought. After

7 hours on what I thought was high, I let the can cool and opened it - it was a very light soupy liquid, that tasted faintly like caramel. So I put it on the stovetop and simmered it on very low heat (or as low as "2" is on a glass-top burner) until it started to burn, only about 10 minutes.

Yeeuuggh! Grainy and lacking flavor. Added butter, added a pinch of salt - still grainy and lacking flavor.

 
Dawn, I tried it once with the low fat and it was not good

it was very grainy so it might be that it has to have the fat content to do it.

 
How interesting (and tragic)

that this didn't work for you... I didn't know there were different fat contents in sweetened condensed milk. I do know that I made a buttermilk tapioca pudding yesterday and it called for whole milk, we had 2%. Let me tell you, what a flub. It was watery and just unappealing, we didn't serve it. While my mom is in the shower I'm going to secretly dump it. I really think whole milk is important for cooking, I'll just save the fat on something else and not butter the carrots or something.

How disappointing though Dawn... I hope you try it with again. I LOVE your idea of wrapping the can in foil, I will do that next time. Despite scrubbing with baking soda I still have a rust ring on the bottom of my ceramic crock pot insert, and I've used it a bunch more times since. Even though your pot only does one temperature just cook it for 7 hours. I didn't cook mine long enough, it would have been nice if it was darker in color, like a deep caramel....

 
I did cook it for 7 hrs, but read on one of the "recipes" somewhere that she left it on for

15 hours or something by accident (on low), and she said it came out perfect. Will make those changes next time. Sigh - all this for a couple of spoonfuls of caramel. Heheh.

 
I tried it again yesterday - and let it cook overnight (total about 18 hours) and it

is definately cooked - the consistency of Playdough and med-dark brown; I think I burned it slightly, it's a little bitter, but still usable for something I think. There must be a happy-medium somewhere - I think I'll try for 10 hours next time.

 
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