Dulce De Leche

This is a fantastic way of making dulce de leche. It's very "set it and forget it", or at least almost is!

this is optional but helps to keep the bottom of your slow cooker insert clean from the metal of your condensed milk can, add a piece of parchment paper to the bottom of slow cooker insert
add the cans of condensed milk that you are using
fill up the insert with water. you want at least 2 inches of water above the top of cans
cover and cook on low for 8 hours for a caramel color dulce de leche
cook 1-2 hours more for a richer and deeper color and texture that resembles Argentine dulce de leche
let it cool up a bit inside your slow cooker insert and then remove from the insert using tongs
DO NOT open cans while they are hot. You want to wait until cans cool completely before you open them. .

you can store these inside your cabinet for up to 3 months if they are unopened.
if you did open the cans, store in an airtight container or jar in your fridge. I find that it lasts about 2-3 weeks this way before the dulce starts to crystallize.
the longer you cook, the richer the color and the denser the texture. The dulce is ideal to pipe when cooked more than 8 hours since it becomes thicker
the video that I posted, that dulce de leche was cooked for 10 hours