19 responses

  1. Kate
    October 18, 2012

    I have a less sugar version that is rather simple also. Take the can of sweetened condensed milk and do not open it. Place the can in your crock pot. Cover with water 1: above the top of the can. Cook for 4 hours on high. Let cool in the water. Remove and open the can. Instant dulce de leche (caramelized milk). The one warning is to make sure the water stays above the edge of the can. If you don’t want to use the crock pot, there are directions online for doing the boiling in a pot on the stove. You can also open the can and put it in a water bath. Anyway, there is no added sugar at all.

    • HA
      October 18, 2012

      how amazing, i had to read this twice to get the gist of ‘do not open can’ had to laugh!
      how did you find this one? good work, first thing on my list to do….thank you!

    • Jami
      October 18, 2012

      Yes, Kate, that is a good one – I’ve had it before. Without the butter, though, it’s just not quite the same. :)

  2. shelly
    October 23, 2012

    OH MY GOODNESS!!!! I am always looking for ways to make delicious treats healthier. This was awesome with less sugar. I also used fat free cond milk. Worked great. was thick and creamy and caramely. Thank you

    • Jami
      October 23, 2012

      Good to know about the condensed milk – thanks!

  3. Jen
    October 24, 2012

    This sounds wonderful. Can you make this the night before and send it to school?

    • Jami
      October 24, 2012

      That’s no problem, Jen – it keeps for more than a week (if you can keep from eating it!). It hardens (not solid, but not easy to dip) in the fridge, so it will need to be microwaved for a few seconds before using.

  4. Brooklyn
    October 25, 2012

    I just finished making this for my son’s 1st grade Harvest Party tomorrow. I got volunteered to bring Caramel Dipping Sauce and couldn’t bring myself to buy store bought at the price or all the unpronouncable ingredients that they included. I knew I could find a super easy recipe and voila’ here it was. I do have to say, it was a nice arm workout with all the stirring…needed it since the gym and I haven’t been friends in a few weeks! Thanks so much!!!

    • Jami
      October 25, 2012

      Ha, ha – you’re right about the work out, Brooklyn. :)

  5. karen
    March 5, 2013

    OMG!!! Soooo Good!!! and very simple and easy to make! Thank you!!

  6. Tsali
    April 4, 2013

    Nothing said about the caramel or how much to put in.

    • Jami
      April 4, 2013

      The ingredients listed are what’s needed to make the caramel – no need to buy any caramel, you’re making your own! (hint: that’s why it’s so much better tasting!) :)

  7. Erica
    September 28, 2013

    Would you mind reposting the original recipe? I made it last year and LOVED it, and would love to make it the same way again but I misplaced the recipe. Low sugar is good, but that was such a treat. :) Thank you!

  8. Jennifer
    October 25, 2013

    This is probably a dumb question…but does it have to be butter or will margarine work? Thanks in advance!

    • Jennifer
      October 25, 2013

      Never mind–I figured it out by error. :) I tried margarine. The texture (and taste) were wrong–grainy and runny, not carmely. I looked back at your original photos and it looks like you use salted butter. Guess I’ll have to head to the store this weekend–I only have unsalted! *sigh* I can’t wait to try the real thing again later!

      • Jami
        October 25, 2013

        I do only use butter in our house, Jennifer. :) You can use unsalted butter – just add a bit of salt to taste (or even more and call it ‘salted caramel!). Hope second time’s the charm!

  9. Karen Brown
    May 4, 2014

    How long can this stay in the fridge without spoiling? (Not that it is going to stay around long!)

    • Jami
      May 5, 2014

      We’ve successfully kept it for a week before it was gone, Karen – I have no idea how long it would last without it being eaten first, though, ha!

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