A step by step guide on how to make dulce de leche easily. This is the easiest way to make caramel at home. I share with you two ways of making dulce de leche with sweetened condensed milk.
Dulce de leche is a thick, rich caramel often called Mexican caramel. Easily made by boiling a can of sweetened condensed milk or baking condensed milk in the oven. Very popular in South American desserts, and is Spanish for "candy [made] of milk".
Can Simmering Method
The simplest and best way of making dulce de leche at home is the "simmer" method. This involves simmering unopened cans of sweetened condensed milk for a few hours in a big pot.
Remove all labels from the can of sweetened condensed milk.
Fill a large pot (with a lid) with cold water. Place the can on condensed milk in the pot, make sure that the water covers the can by at least 5cm (2 inches).
Place pot on the stove on high heat. Bring to a roaring boil and then reduce heat to a simmer. Place lid on the pot.
Cook the can of condensed milk for 2 to 3 hours depending on how dark and thick you would like the dulce de leche (see photo below). You can cook more than one can at a time.
Be sure to check the water level in the pot and top up as necessery to keep the can covered while cooking.
Once cooked remove the can from the pot. Be very careful as the can will be extremely hot. Leave the can to cool completely. It is best to leave it cool overnight.
If you attempt to open the can while still hot the contents are under pressure. This will/may result in hot caramel being sprayed all over you causing serious burns.
Once the can has cooled completely, open the can and scoop out the dulce de leche for use.
Unopened cans can be stored at room temperature for up to 3 months. Unused dulce de leche can be stored in an airtight container in the fridge for up to 3 weeks.
From the above image you can see the difference between 2, 2.5 and 3 hours of cooking. The longer you cook it the thicker and darker the dulce de leche will become.
- 2 hours: Is great for adding to whipped cream, drizzling through cake or brownie batter.
- 2.5 hours: This is a good consistency for tart fillings.
- 3 hours: Nice and thick to use a filling for alfajores (shortbread and caramel sandwich cookies).
Oven Method
Preheat oven 220°C (430°F).
Empty the can of sweetened condensed milk into a small ovenproof dish. You want the condensed milk to come up at least 2.5cm (1 inch) up the side of the dish.
Cover the top of the dish with aluminium foil.
Place covered ovenproof dish in a roasting pan. Fill the roasting pan with water so it comes half ay up the covered ovenproof dish containing the dulce de leche.
Bake condensed milk for 1 hour 45 minutes or until dark golden in colour.
Remove from oven, whisk until smooth, and leave to cool.
Place dulce de leche in a clean airtight container and store in the fridge until needed, or up to 3 weeks.
Which Method is Best?
Without a doubt, the best method of making dulce de leche is the can simmering method.
Why? As the condensed milk is cooked in the can there is no evaporation. It is also cooked under pressure.
You achieve a better end result than the oven method, the consistency will be thicker and creamier.
Suggested Uses
- Caramel Slice: Dulce de leche is the perfect caramel for an Aussie caramel slice. I simmer the can for 3.5 hours if using it as a filling.
- Banana Cake: Add a twist to your favourite banana cake recipe. Dollop and swirl spoonfuls through the batter before baking.
- Brownies: Like the banana cake, dollop and swirl through brownie batter before baking. See my chocolate banana brownies with dulce de leche recipe.
- Dessert Platter: Use it as a caramel dip along with freshly cut up fruit and cooking fingers for a dessert platter.
- Doughnuts: Instead of jam filled doughnuts, why not caramel?
- Alfajores: Sandwich two shortbread cookies together with a slathering of dulce de leche.
- Swiss Roll: A tasty alternative to whipped cream and jam.
- Banoffee Pie: Use it as your "toffee" layer.
- Ice Cream: Scoop it on top and serve, delicious!
Hope you enjoyed my little cook-off. Once I discovered the ease of simply simmering a can of sweetened condensed milk to make dulce de leche, I've never looked back.
It is so simple to do, there is no reason to ever buy dulce de leche again!
Sara xxx
Printable Recipe
Dulce de Leche
Special Equipment
- Stovetop Method: Large pot with lid
- Oven Method: Small baking dish + Larger baking dish
Ingredients
- 375 grams sweetened condensed milk
Instructions
Stovetop Method
- Remove label from the condensed milk can.
- Fill a large pot with a lid with cold water. Place the can on condensed milk in the pot, make sure that the water covers the can by at least 5cm (2 inches).
- Place pot on the stove on high heat. Bring to a roaring boil and then reduce heat to a simmer. Place lid on the pot.
- Cook the can on condensed milk for 2 to 3 hours depending on how dark you would like the dulce de leche.2 hours for a lighter caramel and 3 hours for a darker and thicker caramel.
- Be sure to check the water level in the pot and top up as necessery to keep the can covered while cooking.
- Once cooked remove the can from the pot. Be very careful as the can will be extremely hot. Leave the can to cool completely. It is best to leave it cool overnight.If you attempt to open the can while still hot the contents are under pressure. This will/may result in hot caramel being sprayed all over you causing serious burns.
- Once the can has cooled completely, open the can and scoop out the dulce de leche for use.
- Unopened cans can be stored at room temperature for up to 3 months. Unused dulce de leche can be stored in an airtight container in the fridge for up to 3 weeks.
Oven Method
- Preheat oven 220°C (430°F).
- Empty the can of sweetened condensed milk into a small ovenproof dish. You want the condensed milk to come up at least 2.5cm (1 inch) up the side of the dish.Cover the top of the dish with aluminium foil.
- Place covered ovenproof dish in a roasting pan. Fill the roasting pan with water so it comes half ay up the covered ovenproof dish containing the dulce de leche.
- Bake condensed milk for 1 hour 45 minutes or until dark golden in colour.
- Remove from oven, whisk until smooth, and leave to cool. Place dulce de leche in a clean airtight container and store in the fridge until needed, or up to 3 weeks.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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Dannii
I literally want to spoon this in to my mouth. I really need to try making it myself. YUM!
Beth Sachs
I can eat this straight out of the jar! Such a silky smooth caramel sauce - delicious!
Nart at Cooking with Nart
This recipe is awesome. I'm in love with the stuff and even put it on my morning toast!
Beth
This was so helpful and so much easier! Thank you for helpful tips!
Carol
I have done this in the pressure cooker only took half an hour a few rules to follow but it works well
Emily
Thanks so much for teaching the can simmering method for making dulce de leche, it really is the best and easiest!