Homemade Dulce de Leche! 3 Ways, Mexican Vanilla! Spicy Chocolate! Coconut, Cinnamon, Rum!


Who knew that making Dulce de Leche could be so easy! Here are my three variations to make your homemade dulce de leche out of this world!  ~Amy Who knew that making Dulce de Leche could be so easy! Here are my three variations to make your homemade dulce de leche out of this world!
~Amy

Dulce de Leche:
(Traditional)

1 can sweetened condensed milk

Pour condensed milk evenly into four 4 oz canning jars, leaving a little room at the top. Seal jars with lids, and place into crock pot. Cover completely with water and cook on low for 8 1/2 -9 hours. Carefully remove from water and set aside to cool.
Makes four 4oz jars

Viva Vanilla Dulce de Leche:

I can sweetened condensed milk
1 tsp Mexican vanilla

Stir vanilla into sweetened condensed milk and pour evenly into four 4 oz canning jars, leaving a little room at the top. Seal jars with lids, and place into crock pot. Cover completely with water and cook on low for 8 1/2 -9 hours. Carefully remove from water and set aside to cool.
Makes four 4oz jars

El Diablo Dulce de Leche:

1 can sweetened condensed milk
4 Tbsp bittersweet chocolate pieces
1 tsp McCormick Cocoa Chile Blend

Pour sweetened condensed milk evenly into four 4 oz canning jars, leaving a little room at the top. Divide the chocolate and spice evenly between the jars. Seal jars with lids, and place into crockpot. Cover completely with water and cook on low for 8 1/2-9 hours. Carefully remove from water. Using a towel open warm jars and stir mixture until completely blended. Set aside to cool.
Makes four 4 oz jars

Loco Amore Dulce De Leche:

1 can sweetened condensed milk
1/2 tsp coconut extract
1/4 tsp rum extract
1/4 tsp cinnamon

Stir cinnamon, coconut and rum extracts into sweetened condensed milk. Pour mixture evenly into four 4 oz canning jars, leaving a little room at the top. Seal jars with lids, and place into crock pot. Cover completely with water and cook on low for 8 1/2 -9 hours. Carefully remove from water and set aside to cool.
Makes four 4oz jars

Recipes by Amy Richardson

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