Marry This “Homemade” Dulce de Leche is a rich and creamy recipe, which uses just one ingredient: sweetened condensed milk. It’s a foolproof method for making a delicious caramel-like sauce, ready with just a little patience.
Jump to Recipe“Homemade” Dulce de Leche Ingredients
The simplest ingredient list you’ll ever see!
- 1 (or more) 14-ounce can of sweetened condensed milk
How To Make “Homemade” Dulce de Leche
A step-by-step guide to this wonderfully simple and magical transformation.
- Prep the Can and Pot: Remove the paper label from the can of sweetened condensed milk. Place the can on its side in a large, deep pot.
- Simmer the Can: Cover the can with water by at least 1 to 2 inches. Bring the water to a very gentle boil, then immediately reduce the heat to low, so that the water is at a slow, gentle simmer.
- Cook Low and Slow: Let the can simmer for 2 to 3 ½ hours. THIS IS THE MOST IMPORTANT STEP: You must watch the water level and add more boiling water as needed to ensure the can remains completely submerged at all times.
- Cool Completely: Turn off the heat and let the can cool completely in the water, or carefully remove it with tongs and let it come to room temperature on the counter for several hours. DO NOT OPEN THE CAN WHILE IT IS HOT.
- Store and Enjoy: Once the can is completely cool, it is safe to open. Stir the contents to get a smooth consistency, transfer it to a mason jar, and store it in the fridge.
Recipe Tips
For perfect, safe, and delicious dulce de leche every time.
- CRUCIAL SAFETY WARNING: This method is easy, but you must follow two rules for safety. 1) Keep the can completely submerged in water at all times. If the water level drops and the can is exposed to the air, it can overheat and explode. 2) Let the can cool completely before opening. Opening a hot, pressurized can is extremely dangerous.
- Control Your Color and Flavor: The cooking time determines the final result. For a lighter, golden, and softer dulce de leche, simmer for 2 to 2 ½ hours. For a deeper, darker color and a richer, more intense caramel flavor, simmer for 3 to 3 ½ hours.
- Try the Slow Cooker Method: For a more “set-it-and-forget-it” and even safer method, you can do this in a slow cooker. Place the can in the slow cooker, cover it with water, and cook on low for 8-10 hours.
- What kind of can is best? A traditional, solid can without a pop-tab lid is preferred.
What To Serve With Dulce de Leche
The perfect accompaniments for this rich, sweet, and versatile treat.
This delicious, caramel-like spread is incredibly versatile. It’s fantastic for:
- Drizzling over a scoop of vanilla or coffee ice cream
- As a filling for cakes, crepes, or sandwich cookies (alfajores)
- A dip for fresh apple slices or churros
- Stirring into your morning coffee for a decadent latte
- A topping for cheesecake, brownies, or blondies
How To Store “Homemade” Dulce de Leche
Keeping your liquid gold fresh.
- Refrigerate: Once completely cooled and opened, store the dulce de leche in an airtight container or a sealed glass jar in the refrigerator. It will stay fresh and delicious for up to one month.
“Homemade” Dulce de Leche Nutrition Facts
An estimated guide per 2-tablespoon serving.
- Calories: 130 kcal
- Carbohydrates: 22 g
- Protein: 3 g
- Fat: 3 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While they taste similar, they are made differently. A traditional caramel is made by melting and caramelizing sugar, then adding dairy. Dulce de leche is made by slowly heating milk and sugar (or, in this case, sweetened condensed milk) until the milk itself caramelizes, which creates a richer, milkier flavor.
This is a very rare but dangerous possibility that happens when the water level drops below the top of the can. The part of the can exposed to the air can superheat, causing the pressure inside to build up to a dangerous level. Always keep the can completely submerged.
Sometimes the contents can be slightly uneven after cooking. A vigorous whisking after you open the can will smooth it out into a perfectly creamy consistency.
Try More Recipes:
“Homemade” Dulce de Leche Recipe
Course: SauceCuisine: Latin AmericanDifficulty: Easy1
servings2
minutes3
minutes130
kcalAn incredibly easy, one-ingredient method for making rich, creamy, and delicious homemade dulce de leche by simply boiling a can of sweetened condensed milk.
Ingredients
1 can Sweetened Condensed Milk
Directions
- Remove the paper label from the can of sweetened condensed milk.
- Place the can on its side in a large, deep pot. Cover completely with water, ensuring there are at least 1-2 inches of water above the can.
- Bring the water to a gentle simmer over medium-low heat.
- Let the can simmer for 2 to 3 ½ hours, depending on the desired color. Crucially, check the water level frequently and add more boiling water as needed to keep the can fully submerged at all times.
- Turn off the heat and let the can cool completely in the water or on the counter for several hours. DO NOT attempt to open the can while it is still hot.
- Once completely cool, open the can and stir the contents until smooth. Transfer to a jar and store in the refrigerator.
Notes
- SAFETY FIRST: Never let the water level drop below the top of the can, as this can cause it to explode. Always let the can cool completely to room temperature before opening.
- For a lighter dulce de leche, cook for 2 hours. For a darker, richer version, cook for up to 3.5 hours.
- A slow cooker on low for 8-10 hours is an even safer, more hands-off method.
- The finished product is the perfect sauce for ice cream, a filling for cakes, or a dip for fruit.
