Creamy Homemade Dulce de Leche Recipe
Introduction
Dulce de leche is a rich, caramel-like sauce made by slowly heating sweetened condensed milk. Its creamy texture and deep flavor make it perfect for drizzling over desserts or using as a sweet spread.
Ingredients
- 14 oz sweetened condensed milk
Instructions
- Step 1: Choose your method: boiling or baking.
- Step 2: For boiling: Remove the label from your can of sweetened condensed milk. Place the can(s) in a large pot and fill with water until cans are submerged by 1-2 inches. Bring water to a boil, then reduce to a simmer and maintain this for 2 to 3 hours. For lighter dulce de leche, simmer for 2 hours; for a darker, richer flavor, simmer for 3 hours. Keep an eye on the water level, adding more as needed to keep cans covered.
- Step 3: For baking: Preheat your oven to 425°F. Pour the sweetened condensed milk into a pie dish or cake pan and cover tightly with foil. Place this dish in a deep roasting pan and fill the roasting pan with hot water until it reaches about an inch deep. Bake for 1 hour 45 minutes, adjusting time if needed for your preferred color. Once done, allow to cool, then whisk to smooth out any lumps.
Tips & Variations
- If using the boiling method, make sure cans stay fully submerged to prevent danger and uneven cooking.
- For extra flavor, add a pinch of salt or a splash of vanilla before baking.
- Dulce de leche can be used as a spread, filling, or drizzle—try it warmed over ice cream or stirred into coffee.
Storage
Store dulce de leche in an airtight container in the refrigerator for up to 2 weeks. Before using, bring it to room temperature or gently warm to restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Is it safe to boil unopened cans for dulce de leche?
Yes, as long as cans are fully submerged in water throughout the simmering process to avoid overheating and potential bursting. Monitor water level carefully and never leave unattended.
Can I make dulce de leche without a can?
Absolutely. Using the baking method, you pour sweetened condensed milk into a dish and cook it in a water bath in the oven, which is a safe and straightforward alternative.
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Creamy Homemade Dulce de Leche Recipe
- Total Time: 2 hours 5 minutes to 3 hours 5 minutes (boiling) or 1 hour 50 minutes (baking)
- Yield: Approximately 1 cup 1x
Description
Dulce de Leche is a rich, caramel-like confection made from sweetened condensed milk that is slowly cooked until it achieves a smooth, creamy texture with a deep golden to amber color. This versatile sweet is perfect as a spread, dessert ingredient, or topping, with two popular methods for preparation: boiling cans submerged in water or baking the milk in a water bath.
Ingredients
Ingredients
- 14 oz sweetened condensed milk (approximately one standard can)
Instructions
- Choose your cooking method. Decide between boiling the unopened can(s) in water or baking the condensed milk in a water bath for a slower, controlled cooking process.
- Boiling Method Preparation. Remove the label from the can(s) to prevent paper debris and place them in a large pot that can accommodate them without crowding.
- Submerge the cans. Fill the pot with water until the cans are submerged by 1-2 inches of water to maintain even heating and prevent exposure to air.
- Simmer the cans. Bring the water to a boil over medium-high heat, then immediately reduce to a gentle simmer. Maintain a consistent simmer for 2 to 3 hours, checking occasionally to add water as needed to keep the cans submerged. Two hours yields a light golden dulce de leche, while three hours creates a darker amber color and richer flavor.
- Baking Method Preparation. Preheat the oven to 425°F (220°C). Pour the condensed milk into a pie dish or cake pan, cover tightly with aluminum foil to prevent skin formation and evaporation.
- Prepare a water bath. Place the foil-covered dish inside a deeper roasting pan and fill the roasting pan with hot water to reach about one inch up the sides of the dish, ensuring gentle and even cooking.
- Bake the dulce de leche. Bake for approximately 1 hour 45 minutes, adjusting time slightly based on desired color and thickness — longer baking results in a darker, more intense caramelization.
- Finish and smooth. Allow the dulce de leche to cool after cooking, then whisk thoroughly to smooth out any lumps and achieve a creamy consistency ready for use.
Notes
- Ensure the cans are always fully submerged while boiling to prevent the risk of explosion.
- Use a deep pot or pan to prevent water evaporation exposing cans before the cooking time is complete.
- When baking, make sure the water bath is hot but not boiling vigorously for even cooking.
- Allow dulce de leche to cool completely before opening cans or handling to avoid burns.
- Store leftover dulce de leche in the refrigerator in an airtight container for up to two weeks.
- Use dulce de leche as a spread on toast, in desserts like cakes and ice cream, or as a dip for fruits.
- Prep Time: 5 minutes
- Cook Time: 2 to 3 hours (boiling) or 1 hour 45 minutes (baking)
- Category: Dessert
- Method: Boiling and Baking
- Cuisine: Latin American
Keywords: dulce de leche, caramel, sweetened condensed milk, dessert, caramel spread, Latin American dessert
