I used to view dulce de leche as an expensive specialty ingredient, until I discovered how incredibly easy it is to make at home. This recipe gives you three foolproof methods for the creamiest, most delicious milk caramel using just one canned ingredient. Choose from a fast pressure cooker, a hands-off slow cooker, or a classic stovetop to fit your schedule.
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Choose your method
- Pressure Cooker / Instant Pot: The fastest method. Done in about 40 minutes.
- Slow Cooker / Crock Pot: The hands-off method. Cook while you sleep for 8-10 hours.
- Stovetop: The traditional method. Simmer for 3-4 hours, checking every half hour.
Ingredients
1 can (14 ounces / 396 grams) sweetened condensed milk, full-fat
You can use up to 4 cans at a time. Generic, store-brand cans work perfectly.
Note: Check the ingredients list on the can. The only ingredients should be milk and sugar.
Important notes and safety
- SAFETY FIRST: Do Not Open Hot Cans!
Opening a hot can under pressure can cause serious injury. Always let the cans cool completely before opening. - Never Leave the Stovetop Unattended:
When using the stovetop method, you must stay nearby. The water can boil away, and you need to check on it every 30 minutes to ensure the cans remain fully submerged. - Removing Sticky Labels:
The glue residue from the label will melt off in the pot and create a sticky mess. Before cooking, scrub it off with a paste of coconut oil and baking soda, then rinse the can well. - Can Types:
You can use standard cans (requiring a can opener) or cans with easy-open ring-top lids. Both work perfectly in the pressure cooker. - Adjusting the Consistency:
- For thinner, paler dulce de leche, use the shorter cooking time.
- For thicker, darker dulce de leche (as seen in the photos), use the longer cooking time.
Substitutions
A substitution for condensed milk is to use canned condensed coconut milk (aka vegan condensed milk) to make vegan dulce de leche. Dairy free dulce de leche is a great alternative for those who follow a specific diet. You will want to use condensed coconut milk that is thick in consistency, similar to standard dairy condensed milk. Follow the same instructions, substituting cans of condensed coconut milk.
Equipment
I use my 6 quart Instant Pot pressure cooker to make dulce de leche since I love how quickly it's done.
You can also use a slow cooker. This is a great option if you want to make dulce de leche while you sleep, or while you're away from home for the day.
The most basic method for making dulce de leche is using a heavy bottomed saucepan on the stove. The size of the pan will vary depending on how many cans you wish to cook at one time. I recommend between 1-3 cans. For one can, I would recommend a 3 quart (2.8L) saucepan. For three cans, I recommend a 6 quart (5.7L) pot.
Tongs - It's helpful to have a sturdy set of tongs so that you can safely lift the hot can out of the hot water. This pair is 12 inches long, which allows you to reach the bottom of the pot without getting your hands near the water. If you do home canning, a pot lifter is a great alternative.
Storage
Unopened, cooled cans of dulce de leche can be stored at room temperature for up to three months.
Once opened, it should be transferred to an airtight container such as a pint sized mason jar. It should be stored in the refrigerated and used within 2 weeks. It will stiffen as it cools. Bring to room temperature or heat over a double boiler to warm.
Dulce de leche can be frozen. Before freezing, press a layer of plastic wrap onto the surface and seal in an airtight container. Defrost in the refrigerator prior to using.
How to use dulce de leche
Once you've made your dulce de leche, try it in one of these delicious ways:
As a Cookie Filling:
- The classic filling for traditional Alfajores de Maicena.
- Sandwiched between Chocolate Mascarpone Cookies.
- A delicious alternate filling for Chocolate Thumbprint Cookies or Salted Caramel Macarons.
- Swirled into brownies or blondies for a caramel ribbon.
As a Key Ingredient in Desserts:
- The rich base for Dulce de Leche Mousse.
- The first layer in a classic Banoffee Tart.
- A key ingredient in the no-bake Argentine Chocotorta.
- A dramatic filling or piped topping for cakes and cupcakes.
As a Topping:
- Gently warmed over a double boiler and poured over ice cream.
- Spread onto the top of your favorite cookies
Frequently asked questions
It's a rich, creamy, golden brown confection made by slowly heating cow's milk and sugar (or condensed milk, in this case) for several hours until it has the color and consistency of a very thick caramel. You can buy it in cans, or make it easily, as I do here, in a pressure cooker (stovetop and slow cooker methods also provided).
Dulce de leche goes by many names - some include candied or sweet milk, boiled condensed milk, condensed milk caramel, caramelized milk, and even milk jam.
Dulce de leche comes from many countries in Latin America, although there are questions regarding its initial origin, whether Argentine, or dated further back to Indonesia and the Phillipines. It's called manjar or manjar de leche in some countries, and arequipe in others.
Is dulce de leche caramel? No - while they undergo similar processes, the ingredients are different.
Caramel is made by heating sugar until it melts and turns a golden brown. Some recipes later add heavy cream, butter and flavorings such as salt and vanilla.
Dulce de leche, however, is made by heating cow's milk with sugar, until the Maillard reaction occurs, producing a deep golden brown color and flavor. A cousin to dulce de leche is cajeta, a similar milk caramel made from goat's milk.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Dulce de Leche
INGREDIENTS
- 1 can (396 grams, 14 ounces) sweetened condensed milk, full fat (up to 4 cans at a time)
- water, for boiling
INSTRUCTIONS
Prepare the Cans
- Remove the paper label from the can(s). For best results, also scrub off any sticky glue residue to avoid a mess in your pot.
- Choose your cooking method.
Pressure Cooker Instructions
- Place up to 4 cans in the pressure cooker insert. Fill with water to the max fill line.
- Lock the lid and cook on high pressure for 35-40 minutes.
- Let the pressure release naturally.
Slow Cooker Instructions
- Place up to 4 cans in the slow cooker insert. Fill with water to cover the cans by 1-2 inches.
- Cover and cook on low for 8-10 hours.
Stovetop Instructions
- Choose a 3 or 6 quart saucepan (2.8 - 5.6 L) that will hold the number of cans you wish to cook.
- Place cans on their side in a large saucepan. Cover with 2 inches of water.
- Bring to a boil, then reduce to a gentle simmer. Cover and cook for 3-4 hours.
- Do not leave unattended. Check every 30 minutes to ensure the cans remain submerged, adding more boiling water if needed.
Cool and Store
- Carefully remove the hot cans from the water with tongs, or wait until water is cool to remove. You can speed cooling by placing cans into cold water if desired.
- ⚠️ SAFETY WARNING: DO NOT OPEN HOT CANS. Let the cans cool completely before opening. Opening a hot can under pressure can cause serious injury.
- Once opened, transfer to an airtight container and store in refrigerator for up to 3 weeks.
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