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Homemade Caramel Sauce in Your Slow Cooker | AKA Dulce de Leche

Creamy and dreamy homemade caramel sauce made from sweetened condensed milk in your crockpot! A truly simple and easy caramel sauce recipe made with just ONE ingredient, AKA dulce de leche…

Homemade Caramel Sauce

You are simply not going to believe how simple this caramel sauce recipe is! Granted it’s not as simple as opening a bottle of store-bought caramel sauce… But I took a look at the ingredients on one of those bottles recently and found no less than 20 ingredients, including more high fructose corn syrup and sugar than milk + a myriad of dyes and preservatives. Blech!

In contrast, this homemade caramel sauce (also known as dulce de leche) requires just one ingredient — sweetened condensed milk! I was happy to see that the brand that I chose contains only milk and sugar, so that’s a far cry from any store-bought caramel sauce I’ve seen.

Homemade Caramel Sauce Recipe

Slow Cooker Caramel Sauce

But the very best part about this easy caramel sauce recipe is that it doesn’t require you to stand over the stove for long periods of time. I make it right in my slow cooker, which allows it to cook at a low temperature for a long period of time — meaning there’s virtually no chance of burning it.

Some of you may have made homemade caramel sauce in the past using a similar method where you boiled an unopened can of sweetened condensed milk on the stovetop. Please, I beg you, don’t do this again! Not only is it very difficult to tell when the caramel is finished cooking, but it’s also extremely dangerous because the cans can explode. Not to mention there are surely numerous chemicals leaching from the can into your cooked caramel…

Homemade Caramel Recipe

Easy Caramel Sauce

Instead, transfer the sweetened condensed milk into several clean jelly jars, place a lid on them, and tighten the bands down well. I filled my jars up to the 6-oz. line to allow for expansion during cooking. As these jars are made to withstand the home canning process, they’re much safer, and they allow you to visually check the caramel for doneness.

Place the jars in your slow cooker and then fill the slow cooker up with water to about one inch above the top of the lids. Place the lid on your slow cooker and cook on low for 7.5-8 hours, making sure not to let the water drop below the lid level. I didn’t need to add water at any point, but I’d still recommend checking for safety’s sake.

Easy Caramel Sauce

After the caramel sauce has cooked for about 7 hours, you’ll want to check it periodically to see if its reached your desired doneness. You should be able to do this just by looking through the slow cooker lid so that you don’t let the heat escape. When it’s done, remove the jars from the water and allow them to cool for about 20 minutes.

Note that you may hear the lids sealing themselves as the caramel cools, but they are not sufficiently processed for long term shelf storage. The refrigerator is the safest place to store them. For best consistency, you’ll want to bring the caramel to room temperature before serving. Or you can microwave it for about 30 seconds at a time, whisking between each interval, until it’s warm.

Caramel Sauce Recipe

Homemade Caramel Sauce Recipe

You may notice that the caramel seems a little chunky when you first open a jar. No worries — it’s absolutely delicious and I have NO problem scarfing it down with some of the beautiful seasonal apples available right now. But if you want a silky smooth homemade caramel sauce, simply whisk it briskly until any lumps are gone.

Caramel Recipe

Homemade Caramel Sauce

Yield: 5 (6-oz.) jars
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes


  • 3 (14-oz.) cans sweetened condensed milk
  • 5 (8-oz.) jelly jars
  • water


  1. Fill each jelly jar up to the 6-oz. line with the sweetened condensed milk. Three cans of sweetened condensed milk should fill about 5 jars. Place a lid on each jar and tighten the band down well.
  2. Place the jars inside the slow cooker and pour water in to about 1" above the top of the jars.
  3. Cover and cook on low for 7.5-8 hours, checking occasionally to see if more water needs to be added. Do not let the water drop below the lid level.
  4. Carefully remove the jars from the slow cooker and enjoy! The caramel may be a tad chunky and is perfectly delicious as is, but if you prefer a creamier caramel, simple whisk it until it's silky smooth.
  5. Store in the refrigerator. Bring to room temperature or heat until warm before serving.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag it @unsophisticook and hashtag it #unsophisticook!

Caramel Recipe

Another option for using this caramel sauce up is this to-die-for caramel frosting. Spread over a fresh apple cake, it’s totally decadent and amazing!

I’d love to see how your homemade caramel sauce turns out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!

Rita Blatt

Sunday 22nd of May 2022

I’ve not tried this yet. But I had my water heating and put 2 cans of condensed milk in and covered it. Then I searched google and come across this other recipe for caramel in a crockpot, but with a water bath. So, I turned off my crockpot and decided to wait, considering the comments about doing it with the unopened cans. This water bath recipe seems easy enough. Tell me what you think of this one.


Tuesday 12th of October 2021

is there a way to make this shelf stable?


Tuesday 12th of October 2021

Is there an alternative stove-top way to do this recipe without slow cooker? Thank you. JF Beal

Tara Kuczykowski

Tuesday 12th of October 2021

Yes, you could follow the same instructions for preparing the jars, and then place them in a stockpot or Dutch oven lined with a small dishcloth. Fill with water to 1" above the jars. Simmer on low for 2.5-3 hours, making sure to check the water level every 20 minutes or so, adding more as necessary.


Sunday 10th of October 2021

Is there a way to process to make shelf stable?


Friday 12th of November 2021

@Vicky, I just completed mine and my jars sealed with a nice ping. I did all of what she did but put mine in the slow cooker for exactly 4:15. I also added a dash of kosher salt and 1/2 teaspoon of real vanilla extract. Perfection!

Tara Kuczykowski

Monday 11th of October 2021

Hi Vicky! Unfortunately, I'm not well-versed enough in canning to give advice on how to process this to be shelf stable. However, I can tell you that they will last indefinitely in the refrigerator.


Wednesday 10th of October 2018

I’m curious how long it last in refrigerator and if anyone has tried freezing it.

Tara Kuczykowski

Wednesday 10th of October 2018

Hi Sarah! I have not tried freezing it, but it lasts for quite awhile in the fridge due to the high sugar content. (Sugar is a natural preservative.)

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