Three easy methods for making your own creamy, sweet and deliciously thick dulce de leche (milk caramel) at home. There's no need to buy expensive containers of imported dulce de leche. Make it yourself quickly with just a can of sweetened condensed milk using these straightforward instructions for the pressure cooker, slow cooker or stovetop.
Although it's not a new technique, I recently discovered how easy it is to make dulce de leche at home using my pressure cooker. Previously, it was always an expensive specialty ingredient that I had to seek out at international grocery stores or online. Now you can easily make it too, with just 35 minutes of cooking in your Instant Pot. You can also make it on the stovetop or in the slow cooker / crock pot if you don't have a pressure cooker.
In this post I will show you how to make dulce de leche fast, saving time in two ways:
- Using canned condensed milk rather than starting with milk and sugar that need to be reduced
- Cooking the canned condensed milk in a pressure cooker / Instant Pot
I made the dulce de leche for this rich and creamy dulce de leche mousse. I'm eager to try it in more recipes, which I'll link here as I add them.
Jump to:
What is Dulce de Leche?
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. It is a rich, creamy, golden brown confection that is 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 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 is called manjar or manjar de leche in some countries, and arequipe in others.
Dulce de Leche vs. Caramel
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.
Ingredients
- Canned sweetened condensed milk - I use 14 ounce (396 gram) cans of full-fat, generic, store brand sweetened condensed milk, but have also used name brands with equally good results. Check your cans - the only ingredients listed should be milk and sugar.
Instructions
PRESSURE COOKER INSTRUCTIONS
Remove the label from the cans of sweetened condensed milk. (See post for hints). Place desired number (up to 4) cans in bottom of pressure cooker insert (on end or side, either is fine.) Fill insert with water to maximum fill line. Place in pressure cooker.
Place lid on pressure cooker and lock according to manufacturer's instructions. Set manually for 35 minutes at high pressure. Once timer has beeped, let pressure release naturally.
Remove lid. Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
SLOW COOKER INSTRUCTIONS
Remove the label from the cans of sweetened condensed milk. (See post for hints). Place desired number of cans in bottom of slow cooker insert (on end or side, either is fine.) Fill insert with water to cover the cans by 1-2 inches (2.5-5 cm) water. Place in slow cooker.
Place lid on slow cooker. Cook for 8-10 hours on slow/low. Remove lid.
Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
STOVETOP INSTRUCTIONS
Choose a saucepan (3 quart/2.8L or 6 quart/5.6L) that will hold the number of cans you wish to cook and still allow for 2 inches of simmering water to cover them. It's easiest for the stovetop method if you place the cans on their side so they don't jiggle while cooking. Cover the cans with 2 inches (5 cm) water.
Cover the pot with a lid, and turn burner to high. When water begins to boil, turn heat to low so that water continues to simmer. It should be bubbling gently. Simmer over low heat, covered, for 3-4 hours.
Do not leave unattended. Set a timer every 20-30 minutes to check the water level and ensure the cans are completely submerged. If needed, add additional boiling water.
Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
Hint: After removing the paper label on the condensed milk can, you might be left with a sticky glue residue on the can. It's helpful to remove the glue before you heat the can. If you don't remove it, the residue will melt off and transfer to the interior of your pressure cooker, slow cooker or your pot during cooking. Not cool. I use a non-toxic homemade abrasive paste made of room temperature (solid) coconut oil and baking soda to help scour as much of the sticky glue off my cans as possible. Afterwards, rinse the can with soap and water to remove the coconut oil, then proceed with the recipe.
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
Items below are affiliate links.
I use my 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 way to make dulce de leche (equipment wise; it's higher maintenance as it requires frequent attention) is on the stovetop using a heavy bottomed saucepan. 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 (affiliate link). It should be stored in the refrigerated and used within three 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.
Recipe Tip
For lighter, thinner dulce de leche, cook for the minimum amount listed. For darker, thicker dulce de leche (as seen in the photos here), cook for the longer amount of time. If it comes out darker or lighter than you'd like, make a note to adjust the time a little longer or shorter the next time you make it!
Serving Ideas
Looking for more ideas for what to do with dulce de leche?
- As a filling for sandwich cookies (it's perhaps most famously used as a filling in traditional South American shortbread sandwich cookies, alfajores.) You could sandwich a spoonful between two chocolate mascarpone cookies, use it as an alternate filling in these chocolate thumbprint cookies, or use it in lieu of salted caramel to make dulce de leche macarons. You could even spread it on top of these triple ginger molasses cookies.
- With ice cream. Warmed over a double boiler, dulce de leche will loosen in consistency and become easier to pour.
- As a filling in cakes - or even as a dramatic topping. Also, if you opt to cook your dulce de leche for the longer amount of time, it should have a stiff consistency that can be piped like buttercream onto cakes and cupcakes.
📖 Recipe
Dulce de Leche
Print Recipe Pin RecipeINGREDIENTS
- 1 can sweetened condensed milk (full fat) - (396 gram, 14 ounce) (up to 4 cans at a time)
- water, for boiling
INSTRUCTIONS
Pressure Cooker Instructions
- Remove the label from the cans of sweetened condensed milk. (See post for hints). Place desired number (up to 4) cans in bottom of pressure cooker insert (on end or side, either is fine.) Fill insert with water to maximum fill line. Place in pressure cooker.
- Place lid on pressure cooker and lock according to manufacturer's instructions. Set manually for 35 minutes at high pressure. Once timer has beeped, let pressure release naturally.
- Remove lid. Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
Slow Cooker Instructions
- Remove the label from the cans of sweetened condensed milk. (See post for hints). Place desired number of cans in bottom of slow cooker insert (on end or side, either is fine.) Fill insert with water to cover the cans by 1-2 inches (2.5-5 cm) water. Place in slow cooker.
- Place lid on slow cooker. Cook for 8-10 hours on slow/low. Remove lid.
- Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
Stovetop Instructions
- Choose a saucepan (3 quart/2.8L or 6 quart/5.6L) that will hold the number of cans you wish to cook and still allow for 2 inches of simmering water to cover them. It's easiest for the stovetop method if you place the cans on their side so they don't jiggle while cooking. Cover the cans with 2 inches (5 cm) water.
- Cover the pot with a lid, and turn burner to high. When water begins to boil, turn heat to low so that water continues to simmer. It should be bubbling gently.
- Simmer over low heat, covered, for 3-4 hours. Do not leave unattended. Set a timer every 20-30 minutes to check the water level and ensure the cans are completely submerged. If needed, add additional boiling water.
- Carefully remove cans from hot water with tongs (or wait until water is cool to remove cans.) Set aside in a safe place to cool completely. You can speed the cooling process if desired by placing cans into cold water.
- Once opened, transfer to an airtight container such as a mason jar with lid, and store in refrigerator for up to 3 weeks.
Notes
Made this recipe?
Please leave a comment and a star review! Share it on Instagram with
@theflouredtable and #theflouredtable.
Please leave a rating and comment, or ask a question!