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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: When I show you How to Make Dulce de Leche, you’ll be surprised at how easy it is and so delighted with this creamy caramel confection thatyou’ll be tempted to eat it by the spoonful! It’s lovely on ice cream, with cake, or to use in recipes like Banoffee Pie, 10-Minute Microwave Banana Pudding, cheesecakes, and more.
- Incredible flavor: With its buttery, toasted-sugar flavor, Dulce de Leche is like a thick, creamy cousin to caramel.
- Delightfully silky smooth: My rich from scratch Dulce de Leche is beautifully glossy and luscious, with a texture that’s perfect for drizzling, spreading, or spooning over desserts.
- Two easy methods: Choose how you want to make it—my recipe includes two simple methods for homemade Dulce de Leche.
- Simple ingredients: When you find out how to make Dulce de Leche from condensed milk, you’ll be surprised at how a few simple ingredients transform into such a rich and delicious treat.
- So versatile! Drizzle your own Dulce de Leche on cake, ice cream, or yogurt, or use it in any recipe that calls for caramel. And my recipe keeps beautifully in the fridge, so you can enjoy it whenever you want.
As a professional chef and a caramel super-fan, I’m here to tell you that if you also love caramel, you’ll have to have my Dulce de Leche recipe in your life. Dulce de Leche has that luscious, buttery, toasted-sugar flavor, plus it’s creamier, with a richer, mellower taste. Basically, it’s a caramel lover’s dream.
My most important tips depend on the method you choose. If you use the stovetop method, stir the mixture more often as it thickens and develops a deep caramel color. It can scorch easily at the end of the cooking, so keep stirring and don’t walk away. For the boiled-can method, make sure the can stays completely submerged throughout cooking. Check the water level regularly and replenish the water if needed. Whatever method you use, you’ll love pouring a ribbon of this flavorful treat over cake, pies, cheesecake, pancakes, and waffles.
Bold Bakers Loved This!
“This is incredibly delicious! I can’t believe I had lived my life up until now without it!”—Rightcoast
“Decadent and easy! I used it in your Dulce de Leche Cheesecake—it was so A+.”—Hayley
“I used the stovetop method, and all that stirring was so worth it! Used it on top of cake, and it was the best dessert I ever made.”—Ludwig
“Making this Dulce de Leche was so easy, I wish I had known this before!”—Ernestina
IMPORTANT NOTE: This recipe was improved and updated on 9/6/2026, to include NEW step-by-step phptography, a refreshed introduction, explanations of key ingredients, clearer step-by-step instructions of two methods, make-ahead and storage instructions, how to use it, answers to the most frequently asked questions, and enhanced Pro Chef Tips.
Table of Contents
- What is Dulce de Leche?
- How to Make Dulce de Leche—Stovetop Method
- How to Make Dulce de Leche—Boiled Can Method
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- How to use Dulce de Leche
- FAQs
- More Dessert Sauce and Spread Recipes
What is Dulce de Leche?
Dulce de Leche (pronounced “DOOL-seh deh LEH-cheh”) means “sweet milk” in Spanish. It’s a rich, creamy, confection made by slowly cooking milk and sugar until they caramelize into a thick, silky-smooth spread or sauce with a deep caramel flavor. In this recipe I also show you how to make Dulce de Leche from sweetened condensed milk. Dulce de Leche is especially popular throughout Latin America, where it’s used in pastries, cakes, and other desserts.
Dulce de Leche Method One—Stovetop Method
Make Dulce de Leche by slowly simmering whole milk and sugar together until the mixture reduces and caramelizes.
Tools You Need
Key Ingredients and Substitutes
Whole milk
- Whole milk is the base of the Dulce de Leche. During cooking, the water in the milk evaporates, and the milk solids (natural sugars and proteins) become a thick, creamy mixture with a rich flavor.
Granulated sugar
- Granulated sugar sweetens the mixture, and as the sugar cooks, it develops a deep, caramelized flavor and color.
Vanilla extract
- Vanilla extract adds warmth and aromatic flavor.
- Substitute: Use an equal amount of Vanilla Bean Paste if you prefer.
Baking soda
- Baking soda encourages browning, which enhances the flavor and color.
- Importantly, baking soda also helps keep the milk from curdling as it cooks. Do not leave it out!
How to Make It
- Add milk, sugar, and baking soda to pan. In a medium heavy-bottomed saucepan over medium heat, add the milk, sugar, and baking soda and stir until the sugar has dissolved.
- Bring to a simmer, and then reduce the heat. Bring the mixture to a simmer, then reduce to low heat and simmer uncovered, stirring occasionally.
- Simmer until mixture thickens. Continue to simmer for 1 hour and 30 minutes to 1 hour and 45 minutes, stirring more frequently as the mixture thickens and reaches a deep caramel color.
- Remove any foam. Skim away any foam that forms on the surface during cooking.
- Take pan off heat and add vanilla. Remove from the heat and stir in the vanilla extract.
- Cool. Transfer to a heat-proof bowl and allow to cool completely. The Dulce de Leche will thicken further as it cools.
Dulce de Leche Method Two—Boiled Can Method
Transform a can of sweetened condensed milk into Dulce de Leche by gently simmering the unopened can in water.
Tools You Need
Ingredients
- 1 can (14 oz/397 g) sweetened condensed milk, unopened, with label removed
How to Make It
- Prepare pan and add can. Into a medium heavy-bottomed pot (off the heat) put a small kitchen rag and place the can of condensed milk on its side on top of it.
- Fill pot with water. Fill the pot with room temperature water to cover the can by at least 2 inches (5 cms).
- Cook. Place the pot over medium-high heat and bring the water to a simmer. Then reduce the heat to low and partially cover the pot. Allow to simmer for 3 hours, making sure to top off with boiling water as needed so that it is always 2 inches (5 cms) above the can.
- Remove can and cool. Carefully take out the can with tongs, place on a wire rack, and allow it to cool completely. Store the can, unopened, at room temperature for up to 6 months.
- Whisk Dulce de Leche. Transfer the contents of the can into a bowl and whisk until the Dulce de Leche is homogeneous.
Gemma’s Pro Chef Tips
- Keep the heat low. If you use the stovetop method, keep the heat low—don’t be tempted to hurry the process along by turning up the heat. The mixture can scorch easily.
- Stir the mixture often. When making Dulce de Leche on the stovetop, stay close to the stove and stir the mixture often to avoid burning the milk.
- Remove the can label. If you’re using the boiled can method, be sure to remove the label first to avoid having scraps of wet paper in the pot.
- Place a dishcloth or kitchen towel in the pot. This will cushion the can and keep it from rattling over the next two and a half hours.
- Keep the can submerged. The can must remain fully submerged in water throughout the cooking process. Monitor the water level, and if there’s less than 2 inches (5 cms) over the can, add more water
- Use tongs. Safety is paramount. Use tongs or an oven mitt when removing your can.
- Give it time to cool. Dulce de Leche thickens as it cools, so don’t worry if it looks a little thin when you stop cooking.
- Add a little salt. If you love salted caramel, stir 1/4 teaspoon of flaky sea salt into the finished dulce de leche.
Make Ahead and Storage Instructions
Make-ahead tips
You can make the Dulce de Leche with either the stovetop or the boiled can method, and take the cooled Dulce de Leche and place it in an airtight container.
- For the stovetop method, store in the fridge for up to two weeks (stovetop method).
- For the boiled can method, store it for up to 6 months in the can at room temperature. Once onpened then, it has to be refrigerated and used within 2 weeks.
How to Store Leftovers
- Place any leftover Dulce de Leche in an airtight container. Refrigerate for up to two weeks.
How to Use Dulce de Leche
- Enjoy over Vanilla Ice Cream
- Use it to make a delicious Banoffee Pie
- Spread on brioche toast
- Fill dessert empanadas
- Make cookie sandwiches with Dulce de Leche, or use it as a dip for shortbread or other cookies.
- Swirl in brownie batter
- Use to fill churros
- Use Dulce de Leche to make cheesecake
- Layer a trifle with Dulce de Leche
- Serve with apple pie
- Use as a dip for fresh fruit
FAQs
What’s the difference between Dulce de Leche and caramel?
- Dulce de Leche is made by cooking milk and sugar together, and caramel is made by caramelizing sugar and then usually adding butter and cream.
- Typically, Dulce de Leche has a richer, mellower flavor than caramel, which is characterized by a burnt-sugar, toasted flavor.
Can I make Dulce de Leche from evaporated milk instead of sweetened condensed milk?
- No, you can not make Dulce de Leche from evaporated milk instead of sweetened condensed milk.
- Evaporated milk and condensed milk are not interchangeable ingredients. Sweetened condensed milk contains sugar and has been concentrated.
Why is my Dulce de Leche thin?
- Remember that Dulce de Leche will thicken as it cools. If you’ve cooked it for the recommended time and it still seems thin while warm, let it cool completely before deciding if it needs additional cooking.
Why is my Dulce de Leche too thick?
- If you’ve cooked your Dulce de Leche for a little too long, and it’s extra thick, gently warm it and whisk in a splash of warm cream or milk.
More Dessert Sauce and Spread Recipes
- Homemade Nutella
- Hot Fudge Sauce
- Irish Whiskey Caramel Sauce
- 3 Homemade Cookie Butters
- Crème Anglaise
IMPORTANT NOTE: This recipe was improved and updated on 9/6/2026, to include NEW step-by-step phptography, a refreshed introduction, explanations of key ingredients, clearer step-by-step instructions of two methods, make-ahead and storage instructions, how to use it, answers to the most frequently asked questions, and enhanced Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Homemade Dulce de Leche
Ingredients
Dulce de Leche (Stovetop Method)
- 4 cups (32 oz/1 L) whole milk
- 1 ¼ cups (10 oz/282 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
Dulce de Leche (Boiled Can Method)
- 1 can (14 oz/397 g) sweetened condensed milk , unopened with label removed
Instructions
How to Make Dulce de Leche (Stovetop Method)
- In a medium heavy-bottomed saucepan over medium heat, add the milk, sugar and baking soda and stir until the sugar has dissolved.
- Bring the mixture to a simmer, then reduce to low heat and simmer uncovered stirring occasionally.
- Continue to simmer for 1 hour and 30 minutes to 1 hour and 45 minutes, stirring more frequently as the mixture thickens and reaches a deep caramel color.
- Skim away any foam that forms on the surface during cooking.
- Remove from the heat and stir in the vanilla extract.
- Transfer to a heat-proof bowl and allow to cool completely. The dulce de leche will thicken further as it cools.
- Enjoy over Vanilla Ice Cream or as a filling or topping for your favorite desserts. Store in an airtight container in the fridge for up to 2 weeks.
How to Make Dulce de Leche (Boiled Can Method)
- In a medium heavy bottomed pot (off the heat) put a small kitchen rag and place the can of condensed milk on its side on top of it.
- Fill the pot with room temperature water to cover the can by at least 2 inch (5cm).
- Place the pot over medium-high heat and bring the water to a simmer. Then reduce the heat to low and partially cover the pot. Allow to simmer for 3 hours, making sure to top off with boiling water as needed so that it is always 2 inch (5cm) above the can.
- Carefully take out the can with tongs, place on a wire rack and allow it to cool completely. Store the can, unopened at room temperature for up to 6 months.
- Transfer the contents of the can into a bowl and whisk until the dulce de leche is homogeneous.
- Enjoy over Vanilla Ice Cream or use it to make a delicious Banoffee Pie! Store in an air-tight container in the fridge for up to 2 weeks.
Recipe Notes
- Keep the heat low. If you use the stovetop method, keep the heat low—don't be tempted to hurry the process along by turning up the heat. The mixture can scorch easily.
- Stir the mixture often. When making Dulce de Leche on the stovetop, stay close to the stove and stir the mixture often to avoid burning the milk.
- Remove the can label. If you're using the boiled can method, be sure to remove the label first to avoid having scraps of wet paper in the pot.
- Place a dishcloth or kitchen towel in the pot. This will cushion the can and keep it from rattling over the next two and a half hours.
- Keep the can submerged. The can must remain fully submerged in water throughout the cooking process. Monitor the water level, and if there's less than 2 inches (5 cms) over the can, add more water
- Use tongs. Safety is paramount. Use tongs or an oven mitt when removing your can.
- Give it time to cool. Dulce de Leche thickens as it cools, so don't worry if it looks a little thin when you stop cooking.
- Add a little salt. If you love salted caramel, stir 1/4 teaspoon of flaky sea salt into the finished dulce de leche.
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!
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!
Can I use slow cooker instead of boiling it in water. If so, how long do I have to slow cook it
Instructions are not clear. I followed exactly what it said for the milk and sugar method and it turned out lumpy. What a waste
Does the boiled can method make the finished cream taste like aluminum?
In Mexico, everybody makes it with sweet condensed milk.
Can you use your recipe for condensed milk to make julce-de,leche?
can this caramel be used in homemade candy such as Snickers?
Hello Gemma- thanks for the stovetop recipe – you haven’t added the soda bi carb to your milk and sugar – is this necessary? Thanks for your advice
I made a small change by making with sweet condensed milk heating in pressure cooker to minimise gas usage. It turned out exactly as it should be
I made this for use in banoffe pie, and it was incredible! My dinner guests raved about it.