Your #1 Online Baking Destination!

How to make Dulce de Leche - 2 Easy ways to make Dulce de Leche at home.

How to Make Dulce de Leche (Bold Baking Basics)

Save Recipe

Hi Bold Bakers!

Dulce de leche (pronounced “DOOL-se de LE-che”) is a creamy caramel sauce that is used in many desserts like my Banoffee Pie, ice cream, cheesecakes and much more.

There are 2 ways I’ll show you how to make Dulce de Leche:

The first way is simmering milk and sugar in a pot.

how to make dulce de leche, Homemade dulce de leche, DIY dulce de leche, dulce de leche recipe, Recipe, recipes, easy desserts, best desserts, DIY videos, DIY recipes, how to videos, how to reicpes, how to make, simple recipes, recieps, baking, baking techniques, simple baking techniques

5.0 from 8 reviews
How to Make Dulce de Leche
Serves: 1½ cups
  • 4 cups (32oz/1000ml) milk
  • 1 ¼ cups ((10oz/300g) sugar
  • 1 teaspoon vanilla
  1. Stir together milk and sugar in a heavy bottomed saucepan.
  2. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1½ to 1¾ hours. (skim away any foam that forms during simmering)
  3. After about an hour, stir more often as milk caramelizes, to avoid burning.
  4. Remove from the heat and stir in vanilla extract.
  5. Transfer to a bowl to cool. Makes about 1½ cups.

The second way is simmering a can of condensed milk in a pot of water.

how to make dulce de leche, Homemade dulce de leche, DIY dulce de leche, dulce de leche recipe, Recipe, recipes, easy desserts, best desserts, DIY videos, DIY recipes, how to videos, how to reicpes, how to make, simple recipes, recieps, baking, baking techniques, simple baking techniques

5.0 from 8 reviews
How to Make Dulce de Leche
Prep time
Cook time
Total time
Serves: 1 can
  • 1 can sweetened condensed milk
  1. Remove the label from the can of condensed milk. It is no longer needed! If you leave it on, you'll get a papery mess in the water.
  2. Place the can in a small pot and fill it with enough water to come up to one inch (2.5cm) from the top of the can. You will need to add more water during the cooking process to make sure water doesn't go below this level as it evaporates. Don't let the water come higher than ½ inch (1.25cm) from the top of can, though, as you don't want any getting on the top of the can and going into the holes you pierced.
  3. To prevent the can from rattling in the water (which can be annoying when you consider that it'll need to be in there for several hours) put a rag under the can.
  4. Place the pot on your stove and turn it on to medium-high heat.
  5. Watch the water closely until you see the water come to a simmer.
  6. Lower the heat to hold the water at a simmer. A soft Dulce de leche takes about 2½ hours.
  7. Remove the can with tongs or an oven mitt and place on a rack to cool. Be careful when emptying the contents, as you can get burned.
  8. Open the can carefully with a can opener and pour into a bowl. The top will be more fluid, and there will be thicker, darker chunks at the bottom which will need to be scraped out. When everything is in the bowl, whisk together to make it homogeneous.
The leftover dulce de leche will keep for a couple of weeks, refrigerated. It would be great stirred into coffee or cocoa, spread on toast, or warmed and drizzled on ice cream. Try it with peanut butter on a sandwich (surely the top trade at the school lunch table).



4 Images
Submit Your Photos
Mary Aris
Mary Aris
Mary Aris
Shruti Premkumar
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


  1. Rose on January 19, 2018 at 5:17 pm

    hi gemma, what is the difference of this recipe than those of recipes call for butter and heavy cream? i would like to make your caramel recipe coz its so easy 😀 but wondering if there’s a huge difference on taste.

    • Gemma Stafford on January 19, 2018 at 6:03 pm

      So Rose Dulce de leche is cooked milk to make a caramel. The cream and butter caramel is just a different caramel but still is lovely.

      Personally I prefer butter and cream. Here’s my salted caramel sauce


  2. anna on January 15, 2018 at 9:46 am

    hi i would like to know if i can you soy milk or other non dairy milk to make dulce de leche . thanks

    • Gemma Stafford on January 15, 2018 at 9:04 pm

      Hi Anna,

      Yes you can. Also if you just wait I’m about to release a vegan caramel sauce recipe if that’s what you are looking for. It’s really good.


  3. Ditzygypsy on January 12, 2018 at 5:50 am

    Hi! These are such great recipes and such excellent learning videos. And I just love Gemma. I could watch her all day. I was wondering if anyone knows about the the holes in the can mentioned in the condensed milk method of the Dulce de Leche recipe? The written recipe says not to let the water go over the top of the can because it might leak into the holes that you poked into the can. But I don’t see anywhere that tells me how many holes to poke into the can or if I should be poking holes into the can. And there’s no hole poking in the video either? To poke or not to poke, lol? I don’t want my can blowing up because I didn’t poke holes into it, so any suggestions are very much appreciated. Thank you!

    • Gemma Stafford on January 12, 2018 at 6:16 am

      Hi there,
      I never poke holes in the can really! I usually pop them into the water on their sides, which prevent them dancing around the pot, bring to the boil and simmer for up to three hours, make sure the water level does not drop too much below the level of the can.
      I make a few at a time too, take off the label, and mark the cans with a label/pen to tell me what it is. The longer you boil the cans the darker the caramel!
      Try it, it is a good thing to have in the fridge and will last for ages,
      Gemma 🙂

  4. Kelly on January 9, 2018 at 4:35 am

    Hi there. I was wondering if you had tried almond milk or coconut milk full fat from a can? Also, have you tried or do you think liquid stevia would work in this? Thank you!!

    • Gemma Stafford on January 9, 2018 at 9:12 am

      Hi Kelly,
      No, I did not try this, but it is perfectly possible. It has a different name, which I cannot think of right now, but it is ‘a thing’ Dulce De Leche from coconut milk, and I bet it is delicio
      The problem is that stevia will not caramelize, and so it will not thicken the milk to condense it. Dulce De Leche is a milk caramel really, it needs a sugar.
      Stevia/xylitol/splenda will not caramelize. Maple syrup/honey/agave will, these however are high in fructose, so it is a dilemma, I am sorry.
      Gemma 🙂

  5. Nushrat Chaudhury on December 21, 2017 at 10:27 am

    Hi Gemma
    How are you?I’m not sure whether you received my other comment.I just want to ask you that I have made dulce de leche for banoffe pie and it got harden as I was mixing the vanilla essence.So what should I do to bring it to a consistency that I can use for banoffee pie

    • Gemma Stafford on December 22, 2017 at 1:13 pm

      Hi there,
      I think I got this on email today Nushrat.
      I am not too sure what happened here, but I would get it back on the heat, a low heat and dissolve the sugars again, this should sort it out for you,
      Gemma 🙂

      • Nushrat on December 23, 2017 at 6:29 am

        Thank you for your reply and I have received your email too.I was able to fix it

        • Gemma Stafford on December 23, 2017 at 9:27 am

          Great! I’d appreciate it if you left a review when you make it. You can just comment and give it a star rating. 5 stars are appreciated! 🙂

          • Nushrat on December 24, 2017 at 7:08 am

            Hi Gemma,
            I really love all your recipes and I find them quite easy to make,though i had some issues making dulcce de leche but I still loved it.Hope to see more amazing recipes soon and I hope you have a wonderful Christmas and new year.So MERRY CHRISTMAS & HAPPY NEW YEAR!!!

          • Gemma Stafford on December 24, 2017 at 2:55 pm

            Well thank you for that lovely message. I really appreciate it.

            Happy Christmas and New year to you also,

  6. majel dayte on December 14, 2017 at 6:10 pm

    hi Gemma…
    is it ok to put some vanilla extract or some peanut to the finished.product of ddl b4 transfer to sealed jar?

    • Gemma Stafford on December 15, 2017 at 4:17 am

      Hi there,
      Yes, but it depends on the peanuts! I would slightly roast them, to preserve them, before adding. I am not sure why you would do this though!
      Gemma 🙂

  7. Ornela on November 22, 2017 at 5:30 am

    Hi Gemma,
    I used a large can of condensed milk(1000 ml) and let it for 3 hours but it didn’t get as dark as yours and it seems to me that it doesn’t change the taste too had a taste similar to condensed milk.. what can I do ?
    Thank you

    • Gemma Stafford on November 23, 2017 at 9:10 pm

      Hi Ornela,

      That is a very big can. I’m surprised it didn’t change color after all that time.

      The only thing I can suggest is cooking it now in a pot over low heat and stir as it caramelizes. It could take 20/30 minutes.


  8. Marj on November 16, 2017 at 12:32 am

    Hi gemma! I just want to ask, is it safe to boil the can directly? Will chemicals not leak or something? Thanks!!

    • Gemma Stafford on November 16, 2017 at 3:38 am

      Hi there Marj,
      Yes, it is safe. Most foods are packed in steel cans. If they were not safe they would not be allowed to use them. Pots are also made from steel. Do not worry about this. I hope this is of help,
      Gemma 🙂

Leave a Comment

Rate this recipe:  

Pin It on Pinterest

Share This