How to Make Dulce de Leche

Prep Time 5 mins

Cook Time 150 mins

Total Time 2 hrs 35 mins

Cooking Method: Baking, Simmering

Cuisine: Filipino, Mexican

Courses: Dessert

Difficulty: Beginner

Servings: 24

Calories: 60

Description

This homemade dulce de leche recipe uses a single can of sweetened condensed milk, slowly caramelized into a silky, amber-hued sauce perfect for drizzling, dipping, or spooning right into your mouth.

Ingredients List

1 can (14-ounce or 397g) of sweetened condensed milk (la lechera)

How to Make Dulce de Leche: Step-by-Step Instructions

The Classic Stovetop Method

1
Prep Your Can Carefully
- Remove all paper labels from the cans of sweetened condensed milk.
- It’s best to use cans with solid tops instead of pull-tab lids.
- Some people use pull-tabs without problems, but solid-top cans are safer because they’re less likely to pop open under pressure.
2
Set Up the Pot
- Place 3 to 4 forks upside down at the bottom of a large, deep stockpot.
- This creates a small buffer so the can doesn’t sit directly on the pot’s base.
- It helps prevent scorching or creating a vacuum under the can.
3
Submerge the Can
- Carefully place the unopened can on top of the forks in the pot.
- Fill the pot with water so the can is covered by at least 1 to 2 inches of water above the can.
- Keeping plenty of water ensures the temperature and pressure stay steady as it cooks.
4
Bring to a Boil
- Cover the pot with its lid.
- Place the pot over high heat and bring the water to a full, rolling boil.
5
Reduce to a Gentle Simmer
- Once the water reaches a vigorous boil, immediately reduce the heat to low.
- Maintain a gentle, steady simmer throughout the cooking process, not a rapid boil.
6
The Long Simmer
- Simmer the can for 3 to 3.5 hours if you want a deep caramel color and a thick consistency.
- For a lighter, more butterscotch-like dulce de leche, 2 to 2.5 hours is usually enough.
- The cooking time lets you control the final flavor and color.
- You need to check the water level every 30 to 60 minutes.
- Always keep the can fully submerged; if it’s exposed, it can build up pressure inside and possibly explode.
- Add more hot water as needed to keep the water level at least 1–2 inches above the can.
- Gently turn the can every half hour so it cooks evenly and doesn’t scorch on one side.
7
Cool Down Completely
- When the cooking time is up, turn off the heat.
- Do not take the hot can out right away; let it cool completely in the pot of water.
- This step is important because a hot, pressurized can can still burst if opened or moved too soon.
- Let the can cool for a few hours in the pot.
- For faster cooling, you can carefully move the whole pot into a sink filled with cold water.
8
Open It Up and Make It Smooth
- Once the can is completely cool to the touch, lift it out with kitchen tongs.
- Open it with a can opener; you’ll find thick, rich dulce de leche inside.
- For the smoothest texture, transfer it to a bowl and whisk until silky.
- If there are lumps, use an immersion blender or food processor to get it extra smooth.

The Oven Water Bath Method

9
Preheat and Prepare the Dish
- Preheat your oven to 425°F (220°C).
- Higher heat cooks faster, about 1 to 1.75 hours instead of 2.5 to 4 hours, though you’ll need to watch it more closely.
- Open the can of sweetened condensed milk and pour it into a glass pie plate or shallow baking dish.
10
Set Up the Water Bath
- Place the dish with the condensed milk inside a larger roasting pan.
11
Add Hot Water and Cover
- Pour hot water into the roasting pan until it comes halfway up the sides of the smaller dish.
- The water bath helps cook the milk gently and evenly, preventing it from burning.
- Cover the smaller dish tightly with aluminum foil to protect the top from direct heat.
12
Bake and Keep an Eye On It
- Put the roasting pan in the oven and bake for 1 to 1 hour and 45 minutes at 425°F.
- If you’re using 350°F, plan for 2.5 to 4 hours instead.
- Check the water level every so often and add more hot water if needed.
- You can gently lift the foil to peek at the color and consistency.
- Stir gently every 20 to 30 minutes (after the first 30 minutes) to help keep the texture smooth and avoid scorching on the sides.
13
Cool and Make It Silky
- When the dulce de leche is a deep golden or dark amber color and thick enough, take it out of the oven.
- Let it cool completely; it will thicken more as it cools, so don’t worry if it looks thin while hot.
- Whisk it well until smooth, or use a food processor or immersion blender to get rid of any lumps.
- Avoid scraping any burnt bits from the sides into your final sauce to keep the flavor sweet and smooth.

Nutrition Facts

Servings 24

Serving Size 1 tablespoons (approximately 19g)

Amount Per Serving
Calories 60kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.9g5%
Cholesterol 5mg2%
Sodium 20mg1%
Potassium 67mg2%
Total Carbohydrate 10g4%
Sugars 9.5g
Protein 1.3g3%

Vitamin A 14 IU
Calcium 47 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Low, slow simmering prevents scorching and ensures smooth texture.
Keep the can submerged, as exposure to air can cause uneven cooking and graininess.
Whisk vigorously to break up any thick bands and to reincorporate separated fat for silky consistency.
Always allow the can to cool fully before opening to avoid dangerous steam eruptions.

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