Bold Baking Basics, Homemade Ingredients

How to Make Dulce de Leche

4.47 from 143 votes
Make creamy, homemade dulce de leche with either one of my two easy methods. My dulce de leche recipe is perfect for cheesecakes, ice cream and more!
How to make Dulce de Leche - 2 Easy ways to make Dulce de Leche at home.

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 Ice CreamBanoffee Pie, cheesecakes and more. My dulce de leche recipe includes two simple methods.

What is Dulce De Leche?

Dulce de Leche is similar to caramel and comes from sweetened milk, such as condensed milk. When heated, the sugar in the milk becomes caramelized and transforms into that sweet golden-brown color with deeply decadent flavor.

 

How to Make Dulce De Leche: Method One

My homemade dulce de leche can be made in two ways. The first uses sugar, milk and a touch of vanilla. These ingredients are combined in a saucepan, brought to a boil and then simmered. This process thickens the mixture after 1 hour and thirty minutes to 1 hour and forty-five minutes. Once past this point, stir the mixture often to avoid burning the milk. Be careful and watch your pan.

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

How to Make Dulce de Leche

4.47 from 143 votes
Author: Epicurious.com
Servings: 1 1/2 cups
Author: Epicurious.com
Servings: 1 1/2 cups

Ingredients

  • 4 cups (32oz/1000ml) milk
  • 1 ¼ cups ((10oz/300g) sugar
  • 1 teaspoon vanilla

Instructions

  • Stir together milk and sugar in a heavy bottomed saucepan.
  • Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (skim away any foam that forms during simmering)
  • After about an hour, stir more often as milk caramelizes, to avoid burning.
  • Remove from the heat and stir in vanilla extract.
  • Transfer to a bowl to cool. Makes about 1 1/2 cups.

How to Make Dulce De Leche: Method Two

With time and a watchful eye, you can make dulce de leche with condensed milk. First, remove the label from your can so you don’t have a watery paper situation in your pot. Place a rag in your pot and beneath your can of condensed milk to keep it from rattling throughout the next two and a half hours. Fill your pot with cold water, making sure it comes up to one inch from the top of the pot. Keep in mind that water will evaporate so it is highly important to watch your water levels and replenish the water when needed.

On medium-high heat, bring your water to a simmer then lower the temperature to maintain that simmer for 2 and a half hours. You’ll yield a beautiful and smooth dulce de leche.

Be very careful not to burn yourself when you remove your cans! Safety is paramount. Use tongs or an oven mitt to remove your can (or cans). Your dulce de leche will store for up to a year once done and will be great on a variety of treats.

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

How to Make Dulce de Leche

4.49 from 89 votes
Make creamy, homemade dulce de leche with either one of my two easy methods. My dulce de leche recipe is perfect for cheesecakes, ice cream and more!
Author: Epicurious.com
Servings: 1 can
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Make creamy, homemade dulce de leche with either one of my two easy methods. My dulce de leche recipe is perfect for cheesecakes, ice cream and more!
Author: Epicurious.com
Servings: 1 can

Ingredients

Instructions

  • 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.
  • 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 1/2 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.
  • 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.
  • Place the pot on your stove and turn it on to medium-high heat.
  • Watch the water closely until you see the water come to a simmer.
  • Lower the heat to hold the water at a simmer. A soft Dulce de leche takes about 2 1/2 hours.
  • 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.
  • 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.

Find dulce de leche in my other recipes:

 

Watch The Recipe Video!

Submit your own photos of this recipe

10 Images

Mary Aris

Mary Aris

Mary Aris

Shruti Premkumar

Danyah AL-Tamimi

Cherry Reyes

guest
313 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Maxim
Maxim
4 months ago

Hello! This was my first time making dulce de Leche and I was a bit hesitant at first, but it came out great! It took my a bit longer than 1 and a half hours, but it was well worth it, Thank you!

Katherine
Katherine
7 months ago

Im a little confused… in the video you show the condensed milk version covered with water. In the written instructions in step to it pierced with holes but don’t state that in the video. Is it necessary to pierce with holes? Or is that an optional step?
Thank you! Once made is it stored in the fridge or pantry?
Thank you!

Bianca Daze
Bianca Daze
4 months ago

Instructions are not clear. I followed exactly what it said for the milk and sugar method and it turned out lumpy. What a waste

Laura dunnett
Laura dunnett
1 month ago

Hi Gemma,
Thank you so much for making these great recipes! I love making homemade ingredients to go into my baking, I tried making this but unfortunately came out with a very tasty vanilla fudge, i am unsure if this is due to maybe over cooking or over storing but if you could give me some pointer for next time that would be great thanks. I used full fat milk and granulated sugar, i made sure all the sugar was dissolved.thank you for any help

Kelvin
1 month ago

Do you have to put rag to the bottom of the pot? Because I try it with a rag the pot started to smoke up like it going catch on fire.

Dave Masana
Dave Masana
1 month ago

How long can we use this? Any expiration?

Siri
Siri
1 month ago

Hey Gemma can I make this using whole milk ?

Sanchay
2 months ago

Heyy Jemma Just like many of the other friends got the milk(+ sugar) right to condensed milk stage, but after cooking it further in the pan to get that brown colour it start getting lumpy or better say granular (more like a rabri texture), I diluted it with milk too, but the thick granules were still there. So we had to eat it like Rabri (also if I’ll strain everything will be stuck in the strainer only, so it’s not beneficial) Please help me out with this to get that perfect and smooth Dulce de leche with this method !!… Read more »

Preitha
Preitha
2 months ago

Hello Gemma,
Hope you are having a wonderful summer. I was wondering, can I put the can of condensed milk in a pressure cooker instead of a heavy bottomed pan and hopefully cut down the cooking time?
Thank you!

Sanya
Sanya
2 months ago

Heyy gemma, so I made it with condensed milk, so when I opened d can, the colour was amazing but the problem is that it came out to be lumpy and not smooth/flowy. Where am I going wrong?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford