How to make Dulce De Leche

Learn to make your own Dulce De Leche by simmering condensed milk for a couple of hours. It's as simple as that and you can use it on any dessert you like!

Hi friends! Today's blog post is short and sweet just like this Dulce De Leche recipe. It's not really a recipe and you could rather say they're "instructions" but you get my point.  

What is Dulce De Leche?

It's a traditional latin America dessert with caramelized sugar in milk. This is difference between this dessert and caramel.

In Mexico, the other version of it is "cajeta" and we make it using the same method but the main ingredient is goat's milk.

There are two ways to make Dulce De Leche:

1. The time consuming way: By cooking whole milk, sugar & vanilla. This way is a little bit more tedious as you have to keep your eye on it constantly for a couple of hours and honestly who has time for that!
2. The lazy way: Just boil a can of condensed milk for 2.5 hours. Yep! that's it! Do not be afraid of this method. I promise you the can WON'T explode!

Guess which method I decided to use? 😉

Method for the easy way:

• We'll start by removing the label from the sweetened condensed milk can. If you leave it on it'll be a mess!
• In a medium pot, place the can and fill with water enough to cover it completely.
• Turn the heat to medium high heat and once it starts to boil, lower to medium heat. Enough to keep the bubbles going.
• Cook the can for 2.5 hours, covered. Check the pot once in a while to make sure it's always covered with water.
• If the water starts to evaporate, just add more.

Cook's notes:

• When you "cook" the can in the pot, be sure to monitor the water to keep the can covered the entire time. This is what prevents the cans from exploding! But don't be afraid of this method. This never happens unless you happen to leave the room for 5 hours!
• Leftover dulce de leche can be stored in the refrigerator in an airtight container for up to one month.
• Rewarm to soften it up in a double boiler or microwave. Or just simply return to room temperature by leaving it on the kitchen counter for a couple of hours.

Here is a suggestion for another latin American dessert that I'm sure you will love! Have you tried my Vanilla Bean Flan?

How to make Dulce De Leche

Servings 14 ounces

Ana Frias

5 from 2 votes

Prep Time 4 hrs 4 mins

Cook Time 4 hrs 4 mins

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Learn to make your own Dulce De Leche by simmering condensed milk for a couple of hours. It's as simple as that and you can use it on any dessert you like!

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14 ounces

Ingredients

  

1x2x3x

• 1 can of sweetened condensed milk

Instructions

 

• Remove the label from the sweetened condensed milk can.
• In a medium pot, place the can and fill with water enough to cover it completely.
• Turn the heat to medium high heat and once it starts to boil, lower to medium heat. Enough to keep the bubbles going.
• Cook the can for 2.5 hours, covered. Check the pot once in a while to make sure it's always covered with water. If the water starts to evaporate, just add more.
• Cool completely before opening the can.
•  

*Ana's Notes:

Be sure to monitor the potand add more water to the pot when needed. This is what prevents the cans from exploding!

Leftover dulce de leche can be stored in the refrigerator in an airtight container for up to one month.

Rewarm to soften it up in a double boiler or microwave. Or just simply return to room temperature by leaving it on the kitchen counter for a couple of hours.

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NUTRITION

Serving: 2Tbsp | Calories: 130kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 35mg | Sugar: 22g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

You can try any type of condensed milk. Any brand will work!

Note: This recipe was originally published in May 2016. It was updated in May 2019 to revise the content and photographs. The original recipe remains the same. Enjoy!