Dulce de Leche

By Lidey Heuck

Updated Jan. 16, 2024

Dulce de Leche
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 5 hours
Prep Time
1 minute
Cook Time
About 3 hours, plus cooling
Rating
4(105)
Comments
Read comments

A can and a plan: That’s all it takes to make the simplest version of dulce de leche, the thick, caramel-like spread found throughout Latin and South America. Pop an unopened tin of sweetened condensed milk into a pot and fill with water; after a few hours of simmering, you’ll open the can to find it’s turned deeply golden brown. Drizzle homemade dulce de leche over ice cream, use it in desserts such as banoffee pie or dulce de leche icebox cake, or sub it anywhere you’d typically use caramel. (To make with whole milk on the stovetop — the more traditional but slightly more complicated way — see Tip.) 

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Ingredients

Yield:1 cup
  • 1(14-ounce) can sweetened condensed milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

212 calories; 6 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 0 grams dietary fiber; 36 grams sugars; 5 grams protein; 84 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove the label from the can of sweetened condensed milk, running it under hot water if necessary for easier peeling.

  2. Step 2

    Place the can in a large, deep saucepan or stock pot and fill with water to cover by at least 3 inches. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours, checking the water level every 20 minutes and adding more water as necessary to keep the can submerged. (This is very important as the can might explode if not entirely submerged.) Remove the can with tongs and cool completely before opening and serving.

  3. Step 3

    Serve warm, or cool completely before transferring to an airtight container. Store in the refrigerator, covered, for up to 2 weeks.

Tips
  • Whole Milk Method: 1. Combine 4 cups whole milk, 1 cup granulated sugar and ½ teaspoon baking soda in a large, heavy-bottomed saucepan or Dutch oven. Gradually bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. When the milk begins to bubble up and foam, reduce the heat to low and stir constantly until it subsides. (This may happen several times as the milk comes to a simmer.)
  • 2. Simmer uncovered over medium-low heat, stirring occasionally, for 30 minutes. Reduce the heat to low and cook for 15 to 30 minutes, stirring often until mixture is reduced and caramelized. (If the dulce de leche begins browning on the bottom of the pan before the milk has caramelized, remove it from the heat for a few minutes to let the pan cool down.)
  • 3. Set a fine mesh strainer over a medium bowl. Pour the dulce de leche through the strainer, then stir in ½ teaspoon vanilla extract and ¼ teaspoon kosher salt. Place the bowl in an ice bath to cool until thickened, whisking the dulce de leche occasionally. Serve immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Makes 1½ cups.

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Ratings

4 out of 5
105 user ratings
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Comments

apple842

Rather than leave the sweetened condensed milk in the can, I pour it in a glass Mason jar (with lid) and simmer it in water that way. Bonus: you can see the color change.

Diane

This an awesome and magical recipe. Be sure to remove all of the adhesive from the can when removing the label. Otherwise a fine film of it will be deposited on the sides the pan and you'll spend quite a bit of time (as I did once) removing it.

David

Melissa Clark's book Dinner in An Instant has a pressure cooker recipe for making dulce de leche, which see. It takes less time, that being: 20 min. for your (or at least, for my) pressure cooker to get to high pressure, 40 min. of high pressure cooking, and 20 to 30 min. (at least for my pressure cooker) to naturally release the pressure. Another advantage of using a pressure cooker is that you don't have have to keep checking whether the can is under water.

yaya

Rather than leave the sweetened condensed milk in the can, pour it in a glass Mason jar (with lid) and simmer it in water that way. Bonus: you can see the color change. If leaving in can, be sure to remove all of the adhesive from the can when removing the label. Otherwise a fine film of it will be deposited on the sides the pan and you'll spend quite a bit of time removing it.

Mum

@yaya If you use a Mason jar, do you have to leave room at the top for expansion, and if so, how much room?

Andrew

The reason not to steam it is that boiling water cannot get any hotter than boiling, but there’s no limit on how hot steam can get. If you get the can too hot, it’s going explode. This is also the reason you have to make sure to replenish the water. And this is why you leave it uncovered. Why not just buy dulce de lèche.

Chris R

When the recipe includes a warning about an explosion I wouldn't suggest people try it. Especially if you are easily distracted..

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