Crockpot Dulce De Leche Recipes

Steps:

• 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.

Steps:

• Remove the label from the cans of sweetened condensed milk.
• Place the cans on their side inside the crock pot.
• Fill the crock pot with water so that there is at least an inch of water covering the top of the cans. Make sure that there is always enough water completely covering the cans.
• Set the crock pot on low and cook the cans in water for 8 hours.
• When cooking is complete let the cans COOL until they are room temperature. DO NOT OPEN the cans when they are hot, because there is the potential chance for explosion.
• Warning: make sure your cans are not dented or damaged in anyway. Using a damaged can could lead to problems when cooking.
• What I love about this recipe is that you can start it before you go to work and 8 hours later you have the perfect base to a variety of dessert possibilities!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
• Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
• Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
• Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
• Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
• Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
• Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
• Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.

Steps:

• Dissolve baking soda in the tablespoon of water. Set aside.
• Pour the milk into the slow cooker. Whisk in the sugar. Add the cinnamon stick and the dissolved baking soda. Stir well.
• Turn slow cooker on high and cook, uncovered, for 24 hours, but see next step before leaving it alone that long.
• After about 18 hours, the cajeta will have darkened into light golden brown. That's when to keep an eye on it. Stir from time to time to make sure it cooks evenly.
• When it is noticeably thick and richly golden, test a couple of drops on a cold plate. The cooled cajeta should be the consistency of caramel sauce. If still a little runny, cook longer until it reaches consistency.
• When cajeta is ready, strain through fine mesh into a bowl or wide mouth storage jar.
• It will keep for a month or more, covered, in the refrigerator. But who could possibly leave it for a month? You'll be wanting to put it on everything!

Steps:

• Wash and remove the labels from your cans of sweetened condensed milk. Make sure the cans are undented and unopened.
• Stand your cans up in the slow cooker and pour water in to cover cans fully.
• Cook on low for at least 8 hours (I've gone up to 12 hours once when I forgot about the cans, results were still good). You could probably do this on high for 4-5 hours but I haven't tried it.
• Allow to cool fully before opening the can. Store in refrigerator.
• If you open the can and find that it's not golden enough (highly unlikely), scoop out contents into a saucepan and simmer on low until desired color.