We're showing you how to make dulce de leche at home, in such an easy way! Sometimes it's not as easy to find dulce de leche where you're at, we get it. With this recipe, you can make it yourself and it's even way cheaper!
What Is Dulce De Leche
Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavor from the Maillard reaction, also changing color, with an appearance and flavor similar to caramel.
Translated, it means "candy [made] of milk" or "sweet [made] of milk". Its origin is a highly debated topic and it is popular in most Latin American countries.
[Definition taken from Wikipedia.]
In a simpler explanation, dulce de leche is a thick sweet creamy caramel-looking spread/jam that you make by cooking milk and sugar on low heat until it thickens and the color changes from milky white to dark caramel.
And yes, it is extremely well-known in Latin American countries. In Argentina they call it dulce de leche, in Chile they call it "manjar" and other Latin American countries have their reference for it. Here in Spain, it's called dulce de leche.
I mainly use 2 types of dulce de leche. Regular dulce de leche and bakers dulce de leche. Regular dulce de leche is simply called dulce de leche and is thinner in texture and is amazing for spreading on my light and tender crepes, bread, and toast. I love to use it in my waffles with dulce de leche!
Bakers' dulce de leche on the other hand, is thicker and is always used in bakeries for pastries, fillings for cakes, and such. It is also a bit pricier than the normal dulce de leche.
So, the one to buy depends on what you want to eat it with.
Making Your Own
First of all, you need to be very very careful when doing this. I'm not saying you're making a nuclear b**mb but yes, you do need to be careful.
📮 Save this recipe for later!
We'll email this post to you, so you can come back to it.
First of all, just get a can of condensed milk. Any brand, it doesn't matter. Do take out the paper wrapping of the can before proceeding though. You can make several cans at a time, the cooking time will be the same.
Then find a pot that is big enough to cover the height and more, of the condensed milk can when it's laid on its side. Place the can on its side in the pot. Fill the pot with water until 2 inches above the can. Bring the water to a simmer, cover the pot, and cook for 3 hours.
Keep checking every 30 minutes to see the water level. The water level SHOULD NOT at any time, be below the can level. Keep adding water as needed, during the cooking time. If the water level is below the can, you might risk the can exploding.
That's what I meant in the beginning that you need to be careful. So remember about the water level. Put an alarm every 30 minutes and check on it.
When it has passed 3 hours, GENTLY remove the can from the water and leave the can to COOL COMPLETELY. DO NOT try to open the can while it's still hot or even warm. Completely cool, that's how it needs to be. You might risk unwanted incidents if you try opening the can when it's still hot/warm.
I'm not trying to scare you, just reminding you to be careful.
Well after the can has completely cooled, open it and enjoy! See? It's easy to make. Just need to be careful while doing it. The texture of this dulce de leche with this method, is a bit similar to bakers dulce de leche. It's a bit thicker than normal dulce de leche. Keep it in the fridge for a longer life span.
Happy trying!
If you need some inspiration on what to cook with dulce de leche, here are some ideas from my recipes:
- Dulce de Leche Cheesecake Brownies
- Coconut & dulce de leche tart
- Classic Argentine Alfajores
- Dulce de leche cones
Watch How To Make It
📖 Recipe
How to Make Dulce De Leche
Video
Ingredients
- 1 can condensed milk
- water , as needed
Instructions
- Take out the paper wrapper of the condensed milk. Place it on its side, in a pot big enough to cover the can until 2 inches height. Fill the pot with water until 2 inches above the can. Bring it to simmer, cover the pot and cook for 3 hours.
- Check the water level every 30 minutes. The water level SHOULD NOT at any time, be below the can. Keep adding hot water as needed. After 3 hours, remove the can from the pot and leave it to COOL COMPLETELY. Do not open it while it's still hot/warm.
- When the can has cooled completely, open it and enjoy!
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Lauren says
Excellent recipe. Tastes as authentic as you can get. I used this for alfajores & it was the perfect consistency. I received many compliments for them.
Bea & Marco says
Yay! I'm happy that you gave it a go, Lauren. This is Marco's family's recipe so yes, I guess it's as authentic as it can be. Thank you for your comment!
Channah Lerman says
Hi,
Does the water have to get to a boil? And do I cover the pot?
Thanks,
Channah
Bea says
Hi! Nope, it's just simmering water. Yes, cover the pot. You can watch the video above to see how to make it. Hope it helps!