Although this is readily available in most supermarkets, it is quite simple to make your own. The longer you cook it, the richer and
more concentrated the caramel flavor gets.
2 cans (13 - 14 ounces each) nonfat sweetened condensed milk
pinch kosher salt
½ teaspoon baking soda
Nutritional information per serving (1 tablespoon):
Calories 87 (0% from fat) • carb. 19g • pro. 2g
• fat 0g • sat. fat 0g • chol. 3mg • sod. 63mg
• calc. 79mg • fiber 0g
1. Put all of the ingredients into the cooking pot of the Multicooker.
2. Set the unit on Brown/Sauté at 350°F to bring mixture to a boil, stirring frequently. Once mixture just comes to a boil, reduce heat to 250°F so that it is at a low simmer. Keep pot uncovered and stir occasionally, cooking the sauce until it is a dark caramel color and thickened, but pourable, about 1 to 1 hour 15 minutes.
3. Switch to Slow Cook on Warm if serving immediately, or bring to room temperature and store in refrigerator if using at a later time.*
*To reheat, first bring dulce de leche to room temperature, and then warm desired amount in a small saucepan over low heat.
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