Dulce de Leche
Pure decadence.
Dulce de leche, which means “sweet milk” in Spanish, is a heavenly caramel-like sauce beloved across Latin America. Made by slowly cooking sweetened milk until it transforms into a thick, golden delight, it’s a little creamier and not as sweet than your classic caramel. Here’s the great news: dulce de leche is very easy to make, using only one ingredient! Yes, just one.
Whether you’re swirling it into ice cream, slathering it on toast, or eating it straight from the spoon (hey, no shame here), dulce de leche is pure magic in a can. Yep, can.
Fun & Delicious Ways to Use Dulce de Leche
This caramel dream isn’t just for spooning straight into your mouth. Here are some delicious ideas:
Morning: Spread it on warm toast, pancakes, or waffles.
Ice Cream: Swirl it into ice cream or drizzle it on top.
Dessert Filling: Fill cakes, cupcakes, or cookies.
Fruit Dip: Pair it with apples, strawberries, or bananas.
Coffee: Stir a spoonful into your coffee or hot chocolate.
Cheesecake: Use it as a layer or topping.
Candy: Fill chocolates or truffles.
Ingredients explained:
Believe it or not, you can make this sweet treat with just one magical ingredient: sweetened condensed milk.
Tools required:
One large pot: It is important that the pot you are using covers the entire can with water. Because the can is pressurized, if the hot water were to expose the can causing a temperature variance, there is a risk of the can exploding. Yes. Exploding. But have no fear, as long as you keep an eye out and don’t walk away from it, all will be well.
Be safe!
Like most sweet things that are made over stove top, take extra caution if you have kids or pets around. There is that teeny tiny risk that the can will explode, so keep kids and pets away from the immediate area when you are making this.
Label off, can on the side, water totally covering the can. Ready to go!
The recipe
Dulce de Leche
Ingredients
1 can (14 ounces) of sweetened condensed milk
Directions
Prep Time! Remove the label from your can of sweetened condensed milk. Check that it’s sealed and there are no dents.
Pot Setup: Place the can on its side in a deep pot to prevent rattling and to ensure the water fills well past the can.
Water Bath: Fill the pot with water, ensuring the can is fully submerged by at least 2 inches. This step is crucial! We want to ensure safety here and safeguard against the can exploding.
Simmer Away: Bring the water to a boil, then reduce the heat to a simmer and let it cook for 2 hours. Check every 30 minutes to ensure the water is still covering the can. When needed, add water.
Cool Down: After simmering, turn off the stove and let the can cool completely in the water before opening. The milk will further caramelize in the water as it cools down. Leave it in the water for at least 4 hours, then take out of the water and leave on the counter for another 2 hours at least, or overnight.
Ta-Da! Open the can to reveal the creamy, caramel goodness inside.
The can of dulce de leche will last several months at room temperature in the unopened can. If the can is opened, transfer to an airtight container and store in the fridge where it will keep for at least two weeks. Enjoy!
The hardest part about this recipe is waiting for it to cool off so you can see the caramel-y goodness inside. Trust me, it’s worth it!
Check out my recipe for Dulce de Leche Microwave Caramels!
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
