Here are three easy ways to make dulce de leche, from the traditional stovetop method to the ultra-simple canned-condensed-milk shortcut.
⭐ 1. Classic Stove-Top Dulce de Leche (from milk + sugar)
Ingredients
- 4 cups (1 L) whole milk
- 1¼ cups sugar
- 1 tsp vanilla (optional)
- ¼ tsp baking soda (helps prevent curdling)
Instructions
- In a large, heavy pot, combine milk and sugar. Heat over medium until the sugar dissolves.
- Add baking soda and stir — the mixture will foam a little.
- Reduce heat to low and simmer uncovered, stirring every 5–10 minutes to prevent sticking.
- After ~1 to 1.5 hours, the mixture will thicken and turn caramel-colored.
- When it’s the consistency of honey or slightly thicker, remove from heat.
- Stir in vanilla if using. It will thicken further as it cools.
⭐ 2. Super Easy Dulce de Leche (from sweetened condensed milk — stovetop can method)
Warning: Do not let the can run dry or boil without water.
Instructions
- Remove the label from a sealed can of sweetened condensed milk.
- Place the can on its side in a deep pot and cover completely with water (at least 1 inch above).
- Simmer 2–3 hours:
- 2 hours = lighter, softer dulce de leche
- 3 hours = darker, thicker
- Check the water level often and top off as needed.
- Let the can cool completely before opening. (Important!)
⭐ 3. Oven Method (safe + very smooth)
Instructions
- Preheat oven to 425°F (220°C).
- Pour 1 can sweetened condensed milk into a glass baking dish.
- Cover tightly with foil.
- Place the dish in a larger roasting pan and fill the pan halfway with hot water.
- Bake 1 to 1½ hours, stirring once if you want extra smoothness.
- When caramel-colored and thick, remove and whisk until silky.
🍨 How to Use Dulce de Leche
- Spread on toast or crepes
- Drizzle over ice cream
- Fill cakes, cookies, churros
- Swirl into coffee
- Cheesecake topping
- Mix into whipped cream
If you want, I can give you:
✨ Argentinian style “repostero” (extra thick)
✨ Mexican cajeta (goat milk version)
✨ Microwave shortcut
Just tell me!
