Sweetened Condensed Milk Caramel (Dulce de Leche) Recipe
Introduction
Sweetened condensed milk caramel, also known as Dulce de Leche, is a rich and creamy treat with a deep caramel flavor. It’s surprisingly easy to make at home using just cans of sweetened condensed milk and a slow cooker or stovetop method.
Ingredients
- 2 cans sweetened condensed milk (395g / 14 oz each)
Instructions
- Step 1: Place the cans of sweetened condensed milk in your slow cooker on their side without removing the labels.
- Step 2: Cover the cans with hot tap water so the water level is about 5 cm (2 inches) above the cans.
- Step 3: Set the slow cooker to low and cook for 8 hours.
- Step 4: For a darker, richer caramel, cook for an additional 2 hours.
- Step 5: Carefully remove the cans with tongs. Do not open the cans while they are hot to avoid dangerous splattering.
- Step 6: Submerge the cans in cold water to cool for about 10 minutes.
- Step 7: Open the cans once cool and transfer the caramel to jars or airtight containers if not using immediately.
- Alternate stovetop method: Place unopened cans in a large pot and cover with water, ensuring 5 cm (2 inches) of water above the cans. Bring water to a gentle boil, then reduce heat to low or medium-low, cover, and simmer for 2 hours for a lighter caramel, or 3 hours for a darker, thicker consistency. Cool completely before opening, and submerge in cold water to speed cooling.
Tips & Variations
- Make sure the cans stay fully submerged in water throughout cooking to prevent bursting.
- Use tongs to handle the hot cans to avoid burns.
- For extra flavor, stir in a pinch of sea salt after opening for salted caramel Dulce de Leche.
- Be patient while cooling; opening too soon can cause the contents to spurt.
Storage
Store the Dulce de Leche in airtight jars or containers in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stove over low heat if it thickens too much. Stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I open the cans before cooking?
No, do not open the cans before or during cooking. The sealed cans ensure even cooking and prevent contamination. Opening the cans while hot can cause the caramel to splatter dangerously.
Is it safe to cook canned sweetened condensed milk in water?
Yes, as long as the cans remain fully submerged in water during cooking and are not damaged or bulging, this method is safe and widely used to make Dulce de Leche.
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Sweetened Condensed Milk Caramel (Dulce de Leche) Recipe
- Total Time: 8 hours 5 minutes to 10 hours 5 minutes (slow cooker); 2 hours 5 minutes to 3 hours 5 minutes (stovetop)
- Yield: Approximately 1½ to 1¾ cups dulce de leche 1x
Description
This recipe creates rich and creamy Sweetened Condensed Milk Caramel, also known as Dulce de Leche, by slowly cooking canned sweetened condensed milk. The slow cooking process transforms the milk’s sugars into a deep golden caramel, perfect for drizzling over desserts, spreading on toast, or using in baking. The recipe provides two methods: slow cooking in a slow cooker for a gentle, hands-off approach and stovetop simmering for a quicker alternative.
Ingredients
Ingredients
- 2 cans sweetened condensed milk (395g / 14 oz each)
Instructions
- Prepare cans for cooking: Place the unopened cans of sweetened condensed milk on their side inside a slow cooker. There is no need to remove the labels as they will be submerged in water.
- Cover with water: Fill the slow cooker with hot tap water until it reaches about 5 cm (2 inches) above the cans, ensuring they are fully submerged for even cooking.
- Slow cook the cans: Set the slow cooker to low and cook the cans for 8 hours. This slow cooking process caramelizes the sugars gradually, creating a smooth dulce de leche.
- Optional longer cooking for darker caramel: For a deeper golden brown caramel, continue slow cooking for an additional 2 hours, making a total of 10 hours.
- Carefully remove cans: Using tongs, carefully lift the hot cans out of the slow cooker. Do not attempt to open the cans while they are hot as the contents may burst out violently.
- Cool the cans safely: Submerge the hot cans in cold water for about 10 minutes to cool them quickly and safely before opening.
- Open and use: Once cooled, open the cans and transfer the caramel into jars or airtight containers, especially if not using immediately, to preserve freshness.
- Alternative stovetop method: Place unopened cans in a large pot and cover with water at least 5 cm (2 inches) above the cans. Bring water just to a boil over a small burner and then reduce heat to medium-low or low to maintain a gentle simmer.
- Simmer on stove: Cover the pot and simmer for 2 hours to achieve a smooth caramel consistency similar to the slow cooker method. For a darker, thicker dulce de leche, simmer for 3 hours.
- Cool and open cans (stovetop): Remove cans carefully from the pot and allow them to cool before opening to avoid splattering. You may speed up cooling by placing cans in cold water for about 10 minutes.
Notes
- Do not open cans while hot to prevent dangerous splattering of hot caramel.
- Ensure cans are always fully submerged in water during cooking to avoid pressure buildup and risk of explosion.
- You can adjust cooking times depending on your desired caramel color and thickness.
- Transfer caramel to airtight containers for storage if not using immediately to keep it fresh and prevent contamination.
- Using a slow cooker is a hands-off, safer method, while the stovetop method requires attentive monitoring.
- Prep Time: 5 minutes
- Cook Time: 8-10 hours (slow cooker) or 2-3 hours (stovetop)
- Category: Sauce
- Method: Slow Cooking
- Cuisine: Latin American
Keywords: dulce de leche, caramel sauce, sweetened condensed milk caramel, slow cooker dessert, homemade caramel, Latin American caramel
