Dulce de leche is a luxuriously smooth, caramel-like treat that enhances any dessert with its rich, creamy sweetness. Its versatility makes it a perfect choice as a topping, filling, or standalone spread, adding depth and sweetness to various dishes.

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Ingredients and Preparation Essentials

This recipe requires just one ingredient: sweetened condensed milk. Through slow cooking, this transforms into a creamy, golden caramelized spread, perfect for elevating desserts.

Step-by-Step Instructions for Making Dulce de Leche

Preparing the Pot and Water Level
Begin by placing the can on its side in a large pot. Fill the pot with room-temperature water until the water level is at least 2 inches above the can. Ensuring the can stays fully submerged throughout the process is crucial for both safety and quality.

Simmering for Desired Caramelization
Set the pot on high heat, bringing the water to a simmer. Reduce heat to maintain a gentle simmer and cook for 2 hours for a lighter caramel or up to 3 hours for a deeper, darker caramel. Check the water level every 30 minutes, adding boiling water as necessary to keep the can submerged by at least 2 inches.

Cooling and Handling Safely
Carefully remove the can from the water using tongs, placing it on a wire rack to cool completely. Avoid opening the can while hot, as the pressurized caramel could spray and cause burns.

Recipe Tips

Ensuring a Smooth, Caramelized Texture
Adjust the cooking time to control the depth of caramelization.
Keep the can fully submerged at all times for consistent texture and flavor.

Safety Reminders
Monitor the water level to prevent the can from becoming exposed.
Always let the can cool fully before opening to avoid potential hazards.

Storage Tips
Unopened cans of dulce de leche can be kept at room temperature for up to 3 months.
Once opened, transfer any leftovers to an airtight container and refrigerate for up to 3 weeks.

What to Serve With This Recipe

Perfect Pairings
Dulce de leche is a fantastic addition to ice cream, pancakes, waffles, and cakes. It also pairs wonderfully with fresh fruits or can be spread over pastries and bread.

Incorporating Dulce de Leche into Recipes
Try it in baked goods like cookies, cheesecakes, or brownies. Drizzle it over your favorite desserts, swirl it into yogurts, or use it as a sweet filling for crepes and pastries.

Frequently Asked Questions

Can I Make Dulce de Leche Without the Can Method?
Alternative methods include using a stovetop pan or a slow cooker for those who prefer not to boil the can.

How Long Can I Store Dulce de Leche?
Unopened cans last up to 3 months at room temperature, while opened dulce de leche keeps in the refrigerator for about 3 weeks.

Is There a Way to Speed Up the Process?
Faster methods may reduce cooking time, but they can impact the texture and depth of flavor.

Can I Control the Thickness of My Dulce de Leche?
For thicker dulce de leche, extend simmering time, or use a shorter simmer time for a thinner consistency. Reheating in a double boiler can also help achieve your desired texture.

Customizing for Special Occasions

Festive Additions and Variations
Add a pinch of cinnamon, vanilla, or sea salt for a unique twist. These flavors pair wonderfully with the sweet, creamy base of dulce de leche.

Serving Presentation Tips
Serve dulce de leche in small, decorative jars as gifts or add it to your holiday dessert spreads for a crowd-pleasing touch.

Creating homemade dulce de leche is a simple process that yields delicious, caramelized sweetness perfect for any occasion. Try this easy recipe to add a touch of indulgent flavor to your desserts, whether for a casual treat or a special celebration.

Ingredients

1 can (14 ounces) sweetened condensed milk, label removed

Instructions

Lay the can on its side in a large, deep pot. Fill the pot with room-temperature water, ensuring the water level is at least 2 inches above the can. It’s crucial that the can remains fully submerged throughout the simmering process to avoid warping or splitting, which could lead to dangerous spills.

Place the pot over high heat and bring the water to a simmer. Reduce the heat to maintain a gentle simmer and cook for 2 hours if you prefer a light, golden caramel. For a deeper, richer caramel, continue simmering for up to 3 hours. Every 30 minutes, check the water level to ensure the can remains under at least 2 inches of water; add boiling water as needed.

When done, carefully remove the can from the water with tongs and place it on a wire rack to cool to room temperature. Avoid opening the can while it’s still hot, as the pressurized caramel can spray out and cause burns.

Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. Once opened, scoop out the dulce de leche and, if desired, reheat in a double boiler until it reaches a smooth, spreadable or drizzle-able consistency. Transfer any leftovers to an airtight container and refrigerate for up to 3 weeks.