How to Make Dulce de Leche (2024)

Dessert Sauces
Gluten-free Desserts
Stovetop
Candy

Make a thick, butterscotch-like sauce with nothing but patience and a can of sweetened condensed milk.

Nila Jones

Nila Jones is a gutsy home baker-turned-blogger who secretly prefers cake batter over cake and who has made it her personal goal to demystify so-called difficult recipes so that everyone, even the most ignorant novice baker, can bake like a master baker. She ran her blog, The Tough Cookie, from 2013-2017.

Learn about Serious Eats'Editorial Process

Updated February 17, 2023

(5)

Why It Works

A closed can prevents evaporation, so dulce de leche stays creamy and thick.
Pressure builds in a closed can, so there's no need for an Instant Pot or pressure cooker.

Dulce de leche is a creamy, sweet sauce often called caramel. But while it looks like caramel, it is, in fact, based on the Maillard browning of dairy rather than the caramelization of sugar. That may sound like a technicality, but it gives dulce de leche a sweet and mellow, toffee or butterscotch-like flavor without the bitterness associated with caramel (i.e., burned sugar).

It's traditionally made by simmering a pot of milk and sugar, stirring pretty much constantly, forhours. You could do that, or you could do what is by far the easiest way to make it: skip the stirring and simmer an unopened can of sweetened condensed milk in a pot of water. It's a no-fuss approach to this rich and creamy sauce.

Once cooked and cooled, dulce de leche is delicious straight out of the can (spoon optional), but you can also serve it over ice cream (or even in ice cream, if you're making it yourself) or use it as a filling for cakes, brownies, or cookies.

Before I go through the insanely easy steps for making dulce de leche this way, I have just one important warning: You must pay attention to the water level in the pot as the can simmers. If you let too much water evaporate and the can ends up not being fully submerged, it can overheat, tear or even explode, which would bebad. Keep the water level at least 2 inches above the can and you'll be fine. Placing the can in the pot on its side means you'll need less water to cover the can and it'll help to prevent the can from bouncing around as it cooks.

February 2015

Recipe Details

Easy Dulce de Leche

Cook3 hrs

Active15 mins

Total3 hrs

Serves6 servings

Makes14 ounces

Ingredients

1 (14-ounce) can sweetened condensed milk, label removed

Directions

Place the can on its side in a large pot. Fill pot with room-temperature water, making sure water level is at least 2 inches above can. Remember, it's vital the can remain fully submerged during the entirety of simmering to prevent it from warping and splitting, which can result in injuries.
Set pot over high heat and bring to a simmer. Reduce heat and simmer for 2 hours for light, golden caramel, and up to 3 hours for dark, robust caramel; check pot every 30 minutes to ensure water level stays above can, adding boiling water as necessary to keep can under 2 inches of water.
Using a pair of tongs, remove can from water and set on wire rack to cool to room temperature. Do not attempt to open can while still hot; this can cause pressurized hot caramel to spray dangerously.
Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when completely cool and scoop out; reheat in a double boiler to soften dulce de leche to spreadable or drizzle-able consistency. Dulce de leche can be transferred to an airtight container and refrigerated for up to 3 weeks.

Special Equipment

Dutch oven, tongs, double boiler

Notes

Make sure the can remains fully submerged by at least 2 inches of water. If the can is not fully submerged, it can overheat, tear, and even explode. Also, never try to open a hot can of dulce de leche. Wait until the can has cooled to room temperature before opening it; this can take about 4 hours.

Nutrition Facts (per serving)
286	Calories
8g	Fat
48g	Carbs
7g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6
Amount per serving
Calories	286
% Daily Value*
Total Fat 8g	10%
Saturated Fat 5g	24%
Cholesterol 30mg	10%
Sodium 113mg	5%
Total Carbohydrate 48g	18%
Dietary Fiber 0g	0%
Total Sugars 48g
Protein 7g
Vitamin C 2mg	12%
Calcium 253mg	19%
Iron 0mg	1%
Potassium 331mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)