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
Scale
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
