Packed with vegetables, beans and barley, this hearty bean and barley soup is not
onlycomfort in a bowl but it’s healthy too!
Can you already believe it is mid-September?! I literally blinked and the summer was gone. Blinked and everyone around me fell into the back-to-school/back-to-normal routine. Blinked and I realized I’m 25, weeks away from completing my master’s degree (my thesis is under correction), and my favorite app is no longer Instagram but LinkedIn Jobs.
Does life have a
I know it doesn’t, but I also know there are ways I can slow it down.
PULL OUT THE SLOW COOKER!
Sometimes in food, much like in life, good things come to those that wait – so waiting a good long 10 hours to get the yummiest, un-fussy, deep golden dulce de leche is totally worth it.
What is dulce de leche?
Dulce de leche is a caramel-like spread made from cooking sweetened condensed milk (or a mixture of sugar and milk) until it becomes golden. The longer it cooks, the richer the color and more complex the flavor, thanks to the Mallard Reaction.
Like a good caramel sauce, you can use dulce de leche many ways. It’s great as a spread on toast or pancakes or drizzled on ice cream and other desserts. Also, if you have extra on hand, it makes a great dip for apples – aka. a delicious seasonal snack!
How to make dulce de leche?
At first, I wanted to make it in my pressure cooker. While other home cooks use this method, I ultimately thought that putting a pressurized can into a cooking vessel that would also become pressurized would be a recipe for disaster.
Other methods I considered were boiling a closed can of sweetened condensed milk in a water bath on the stove or boiling the milk directly in a saucepan over the stove. Of course, both of these will work, but I wanted a set-it-and-forget-it method.
So I turned to the slow cooker setting on my Fast Slow Pro (Beville’s version of the Instant Pot). I was less worried about this method because only one thing would be under pressure (the can) and the temperature would be constant over the cooking time; plus, it really was a set-it-and-forget-it-method.
Hope you enjoy!
P.S. Buy a bunch of cans of sweetened condensed milk at Costco with some cute jars and make a large batch to give as gifts!
Slow cooker dulce de leche is the fail proof way to get yummy, un-fussy, delicious dulce de leche! Great for toasts and drizzled over desserts and ice cream! You’ll love this caramel-like treat!
- 1 (14oz/300ml) can sweetened condensed milk
Remove the label from the can of sweetened condensed milk.
Place in slow cooker on its side and cover with water so that there is at least 1-inch of water covering the can.
Set the slow cooker to cook on low for 10 hours.
Remove can from the slow cooker carefully and let it cool to room temperature, about 6 hours. This is important, if the inside of the can is still very hot it will explode as you open it, which can cause burns.
Use it for toasts, ice cream, and your desserts!
Did you make this recipe?Tag @thebeaderchef on Instagram and include the hashtag #whynotmakeitdelicious I wanna see your tasty creations!
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