Dulce de Leche

1. 1

   Place the vanilla bean, 3 cups of the milk, the sugar, water, and baking soda in the insert of the slow cooker, and whisk them together.

2. 2

   Cook for 9 hours on HIGH, uncovered, then remove the vanilla bean and whisk the milk mixture gently.

3. 3

   Use a dull-edged butter knife to carefully scrape down the crust of sugar that accumulates on the sides of the insert.

4. 4

   Do not skim the foam off the top of the mixture.

5. 5

   Continue cooking for 1 more hour, stirring every 20 minutes, until it is a rich medium-caramel color and has thickened to the consistency of melted ice cream.

6. 6

   In the meantime, warm the remaining 1 cup of milk in a small saucepan.

7. 7

   Turn off the slow cooker, and stir in the warm milk.

8. 8

   (This will prevent the dulce de leche from hardening while refrigerated.)

9. 9

   Carefully remove the insert.

10. 10

    Allow the mixture to cool for 10 minutes, then spoon and scrape it into a small metal bowl.

11. 11

    Cover and cool to room temperature.

12. 12

    The mixture will thicken slightly as it cools.

13. 13

    Refrigerate it in a tightly covered container for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.