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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)

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Making homemade dulce de leche has never been so easy. With one of my simple two methods, my dulce de leche recipe is fool-proof.

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.

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4.39 from 47 votes
How to make Dulce de Leche - 2 Easy ways to make Dulce de Leche at home.
How to Make Dulce de Leche
Servings: 1 1/2 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 1 1/2 to 1 3/4 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 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.

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4.77 from 26 votes
How to Make Dulce de Leche
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
Servings: 1 can
  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 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.
  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 2 1/2 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.
Recipe Notes

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).

Find dulce de leche in my other recipes:



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Write a Comment and Review

  1. ric on November 11, 2017 at 12:56 am

    hi.. i tried your dulce de leche recipe but in the end the texture is not like yours. its crystalised .. so am i stir too much? if i did stir too much, so per how many minute should i stir? can u please explain ? sorry for the bad english and thank you

    • Gemma Stafford on November 11, 2017 at 2:28 am

      Hi Ric,
      Yes, I think you did stir too much, or more importantly at the wrong time. The best I can say is go back to the recipe here, take a look again at the video, and follow it step by step. (
      There is no point in my guessing what went wrong, you may be able to figure it out here. Thank you for being with us,
      Gemma 🙂

  2. tonyturtles on October 14, 2017 at 8:33 am

    Could I use brown sugar or replacement sugars like Splenda?

    • Gemma Stafford on October 16, 2017 at 3:13 am

      Hi there,
      The principal behind Dulce De Leche is that it is a caramelized milk, this means that the sugar you use need to be able to caramelize, and Splenda will not do this.
      Honey and Maple syrup will, as will agave. Stevia and Monk sugar will not caramelize either, so you see where I am going!
      Condensed milk is a step on the way to Dulce De Leche so it will have the same issues with substitute sugars.
      So, brown sugar is sugar which has some of the molasses remaining in it, the color can be confusing when making Dulce De Leche, as you use your eye to see when it is just right. It will also add a slight flavor, but it will be good too.
      Try it! do remember there is no rushing it, it takes time 🙂

  3. sf on August 31, 2017 at 1:39 am


    just wanted to know with the can of condensed milk, does the lid need to be pierced before placing it in the pot of water or does it need to be placed sealed?

    • Gemma Stafford on September 1, 2017 at 4:06 am

      Good question!
      some people would say pierce the can, I say no! Lie the cans on their sides to stop them rattling in the pot, keep them covered with water, ans simmer for about 2 – 3 hours. the linger you leave them, the stiffer and darker the caramel!
      Gemma 🙂

  4. Hamsi on August 25, 2017 at 10:51 am

    Hi Gemma,
    I followed your receipe, however at the end , it crystallized(though it tasted yummm!!), did not turn into sauce like. May I know what could be the reason, so that I could be careful the next time.


    • Gemma Stafford on August 25, 2017 at 9:41 pm

      Hi Hamsi,

      Hmm this is a tough one. So sometimes if you stir sugar it crystalizes. But you need to stir this so it doesn’t burn so a bit of a catch 22.

      Do you think think you might have stirred it too much?

      • Hamsi on August 30, 2017 at 12:28 am

        Hi Gamma,

        Thanks for your reply. Yes I guess I stirred it too much. Will be careful the next time.
        I did make the dulce de luche came out really well and yummm..everyone loved it..thanks for such a lovely recipe:):)

        • Gemma Stafford on August 30, 2017 at 1:09 am

          Hi there,
          That is great ,well done you. It is great that you are here with us,
          Gemma 🙂

  5. Sans on August 24, 2017 at 5:58 am

    Can I use a double boiler instead/bain marie to make this?
    I really do not want to burn the milk and give it a bad flavour.

    • Gemma Stafford on August 25, 2017 at 2:08 pm

      Usually I would say yes but for this recipe I think you have to heat the milk in a pot for this because it needs to caramel the sugars. Just keep your pot on low and don’t walk away and stir. I have faith in you. 🙂

  6. Jae on August 1, 2017 at 2:30 am

    Hi I’ve tried some recipes but not it didnt get the taste I’m looking for; I want to try this recipe but in just small portion, do you have measures for the ingredients like example for 1cup of milk i can use 1/4 of sugar?

    • Gemma Stafford on August 1, 2017 at 2:58 am

      Hi Jae,
      In theory yes! In practice it will be difficult to manage. Yes, you can divide the recipe, but think about what it is you are trying to do! Condensing milk will reduce the water content by about 50%, now you will have 1/2 cup of condensed milk, then you need to reduce this further to get it to caramelize, and this is what Dulce De Leche is, a caramel made with milk!
      The smaller the amount, the easier it is to get it wrong. I hope this is of help to you,
      Gemma 🙂

  7. on July 12, 2017 at 3:40 am

    You have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.

    • Gemma Stafford on July 13, 2017 at 2:21 am

      Thank you, I appreciate your kind words,
      Gemma 🙂

  8. Jenny on July 7, 2017 at 6:43 pm

    Hi Gemma, I was just wondering, could the dulce de leche be used as the caramel in caramel slice, or would it not thicken enough? Thanks!

    • Gemma Stafford on July 8, 2017 at 3:25 am

      great question! It sure can Jenny. It is actually what people normally use to make them 🙂

  9. Natty Yanson on June 29, 2017 at 7:55 pm

    Hi there, i just want to ask how to make it chocolate like? if DDL done it is good to put a cocoa powder on it?thanks 🙂

    • Gemma Stafford on July 2, 2017 at 3:14 am

      Hi Natty,
      I think you will need to add melted chocolate to Dulce De Leche to achieve a good result. I have never added cocoa to this, I think it would be difficult to dissolve it in the finished product, and not sure if it would be wise to add it when the milk is condensing. A conundrum for me, I would need to try it.
      If you decide to add chocolate use 70% ish cocoa solids, this is not too sweet, will melt nicely and have a good flavor. Use the dulce de lech at room temperature too, as it will be softer,
      Gemma 🙂

  10. Mary Aris on June 27, 2017 at 6:23 am

    Thank so much for this recipe. I love Dulce de Leche! It can get expensive buying it from the stores but this is a great homemade recipe. I have made it today. It didn’t get as brown as yours and I simmered and stirred it over the stove with a wooden spoon. It was going for an hour and fifty-five minutes and it just turned a honey-golden brown instead of a dark golden brown. I have an electric stove with hobs marked with increments between 1 and 6. I simmered it on a 3 and kept playing with the heat between 2 and 4. Not sure in my case what medium high heat is.

    • Gemma Stafford on July 1, 2017 at 11:50 am

      Hi Mary,
      This is a traditional recipe, and it takes a little practice. You can return it to the heat, and continue to simmer it. It will caramelize. Think about it like a water based caramel, it is about reducing the liquid milk to caramelize the sugars, it must happen! The milk should be shimmering, and you should see the water content rising gently. Yo ucan walk away, and return to it periodically, it does take time.
      Gemma 🙂

  11. Beatris on June 21, 2017 at 3:41 pm

    Hi Gemma, I tried make the dulce de leche by boiling the can for 2 hours and 45 min but on low heat because the cover for my pot would fall over from the boiling water. I guess I should’ve used a deeper pot. So my Dulce de leche only turned little lit brown. Is there anything I can do with it ?

    • Gemma Stafford on June 22, 2017 at 10:05 am

      Hi Beatris,

      What you can do is pour it into a pot now and cook it over very very low heat. It should go a more caramel color after a while. Just be careful it doesn’t burn.It’s important to stir so it doesn’t burn. 🙂

  12. Nisa on June 18, 2017 at 5:46 pm

    hi Gemma,

    is it possible to make salted dulce de leche using your recipe? if yes, how much salt should I add?

    i knw that you have the salted caramel recipe but im just wondering if i could just use the recipe above and add salt to make it salted dulce de leche

    • Gemma Stafford on June 19, 2017 at 2:12 am

      Hi there,
      I would add one tablespoon of a good sea salt, in flakes, such as Maldon salt, to a 14oz can of dulce de leche.
      This will be optimal, so you can add it bit by bit until it gets to where you would like it to your own taste.
      I hope this help,
      Gemma 🙂

  13. Rimo Rim on June 4, 2017 at 7:51 am

    I just tried so many times the dolce de leche but i followed all the steps by removing the foam and at the end i get the same result after a day it get hard and crystallised i know that you will say that it caused by the sugar in the sides of the pot but its not like the basic caramel with water so how can i avoid this mistake ???!! .

    • Gemma Stafford on June 6, 2017 at 9:33 pm

      ok, so this can happen, working with sugar and caramels can be temperamental. Did you stir it a lot as it simmered?

      if the answer is yes, then next time don’t stir it after it starts to simmer.

      Let me know what you think,

      • Rimo Rim on September 2, 2017 at 8:26 am

        Thanks gemma for your help and i tryed again and stopped at the step of condensed milk but i didn t continue to get dolce de leche and it didn’t crystallise at all and i have a question after the step of condesed milk i can stir it or not cause what i want to know is if it start turning into condensed milk that mean that it finished simmering so can i start stiring or it’ill crystallize ???

        • Gemma Stafford on September 3, 2017 at 11:39 am

          Hi there,
          You can stir it when it is getting towards the end. Once all of the sugars are incorporated into the milk it will be fine. Remember condensed milk is a step on the way to a caramel, just it is is when working with sugar and water. The sugars must be dissolved properly before you allow it to simmer,
          Gemma 🙂

  14. Huriya on June 1, 2017 at 7:32 am

    Hi Gemma. I would like to know how long I can store the Dulce de leche if I take out the contents from the can and fill it up into a jar? Does it have to be refrigerated? And in the video you mention it can be stored for about a year, just to clarify, is it so?

    • Gemma Stafford on June 2, 2017 at 3:21 am

      Hi Huriya,
      Anything you take from a can, and re-package, will need to be done in a sterilized container.
      You can sterilize a glass jar in the microwave by boiling a little water in the jar. Handle it carefully, then you can store your Dulce De Leche. I would not see the point of keeping it for a year, so this is relatively notional, but it will be best to store in the fridge when decanted,
      Gemma 🙂

      • Huriya on June 2, 2017 at 5:31 am

        Thank you so much for your response. ☺ I also wanted to know if I use a large pot and boil many cans at a time, the time to be boiled would still be around 3 hours right? Thanks a lot again!

      • Huriya on June 2, 2017 at 6:48 am

        Thanks alot for your response. So, the dulce de leche in a sterilized jar can last upto 6 months refrigerated?
        Thinking of giving them as gifts 🙂
        Also, if I were to boil many cans in a large pot, it still would take 3 hours right?

        Thanks alot again. Love your recipe. Really should try making DDL from scratch too.


        • Gemma Stafford on June 3, 2017 at 2:47 am

          Yes, if you are keeping them leave it in the can, it is best that way, they will be sealed, and can be stored at room temperature.
          The boiling time will be the same, no matter how many cans, just keep an eye on the water level to make sure the cans are covered.
          You should try the traditional homemade one, one time! it is easy with a little practice,
          Gemma 🙂

          • Huriya on June 3, 2017 at 7:42 am

            Thanks alot! Will definitely try the traditional method and let you know how it goes.
            Thanks alot again.

  15. Efi on May 12, 2017 at 2:20 pm

    Hi Gemma!
    I love your recipes! I was wondering if I can replace sugar with honey! Thank you

    • Gemma Stafford on May 13, 2017 at 12:37 am

      Hi Efi,
      Yes, but it will taste really strong! You could use some of the other substitutes, such as agave powder, or xylitol. Not stevia though, it will not thicken.
      Gemma 🙂

  16. Ileana on May 9, 2017 at 9:09 pm

    Hi Gemma
    Love your new icecream recipes.
    I’m wondering if toffee and dulce de leche is the same??
    If is not how can I do the toffee one
    I already did de dulce de leche and is sooooo easy.
    Love you ?

    • Gemma Stafford on May 10, 2017 at 1:06 am

      Hi Ileana,
      Thank you for your kind comments.
      I do not have a recipe here for a hard/candy toffee. I do have a couple of soft caramel sauce recipes though. I will add the toffee one to my list. It does require a candy thermometer to get it right though!
      Gemma 🙂

  17. Sebastián on April 16, 2017 at 8:22 pm

    Hi Gemma
    In other recipes baking soda is used for the dulce de Leche to get the brown color
    but why if you didnt use baking soda the caramel got the color?

    • Gemma Stafford on April 17, 2017 at 2:09 am

      Hi Sebastian,
      I do not know that soda is used for this purpose!
      If you add sugar to water, and gently simmer it, you will have caramel, no additions!
      If you add sugars to milk you will have caramel, just based on milk, that is it really, it is a caramelized milk, it does not need soda, just gently simmering. It is the sugar which gives the color,
      Gemma 🙂

  18. Nida on April 5, 2017 at 8:29 am

    Hi Gemma, i followed the exact milk recipe but the result turned to milk solids after 2 hours of patience.
    Can you tell how to turn the solids into smooth sauce.
    I dont want to waste the solids and have guests coming over for a party.

    • Gemma Stafford on April 7, 2017 at 12:50 pm

      Hi Nida,
      I think you took this too far. You can probably dissolve this with more milk, gently though, it is about just melting the caramel again with a little milk, do not over-heat this,
      Gemma 🙂

      • Nida Jilani on April 7, 2017 at 1:51 pm

        Thank you Gemma. I already mixed cream and reheated and got the desired results.
        My guests liked the pie ??

        • Gemma Stafford on April 8, 2017 at 3:30 am

          YEA! I am happy that you got there with this,
          Gemma 🙂

  19. Zee on March 28, 2017 at 9:33 am

    Hi! Tried making this tonight and I’m not sure what went wrong but it turned a brown/amber color, and got really thick and pasty, nothing like a smooth sauce that dulce de leche should be. I’m not sure if I missed a step or overcooked it? How can I avoid making the same mistake again? :/

    • Gemma Stafford on March 29, 2017 at 8:51 am

      Hi Zee,
      It sounds like you took it too far! This is always easy to do with a caramel. It continues to cook too when it is off the stove.
      Tip: When it feels right, remove from the heat, and dip the bottom of the pot in cold water to stop the cooking,
      Gemma 🙂

  20. Khansa Zaina on March 17, 2017 at 8:57 am

    Hi gemma!
    When I was little my mom always make dulce de leche with sweetened condensed milk! She makes a lot maybe like 5 or 6 cans (& take a spoonfuls and just eat it because it’s so good)
    And by the way can you make caramel biscuit? I think is gonna be so delicious 🙂 😀 because I love biscuits.. PLEASE

    • Gemma Stafford on March 17, 2017 at 10:27 am

      Ah! that is so nice, what a lovely memory.
      I love caramel cookies too, I will add this to my list, thank you,
      Gemma 🙂

  21. Shifali on March 17, 2017 at 2:48 am

    Hi Gemma! If I have a bowl of condensed milk which I made by myself, how can I turn it into dulce de leche?

    • Gemma Stafford on March 17, 2017 at 11:12 am

      Hi there,
      Good question! this is really a caramel waiting to be caramelized, just a step away.
      So, you need to return this to the stove, simmer it again, do not boil it, just a gentle simmer. you should see some steam rising, and little bubbles.
      Then you have to watch it, do not stir it until you see the color changing to caramel. I suggest you try this with a little portion, this will be a learning curve for you, very few recipes work perfectly for us the first time we make them!
      Gemma 🙂

      • Shifali on March 20, 2017 at 6:41 am

        How sweet of you to reply to all of us with such detail! I will definitely follow what you explained. Yes this definitely will be learning for me even if I fail. You learn better from your failures. 🙂 Thank you so much xoxo

        • Gemma Stafford on March 20, 2017 at 12:09 pm

          Haha! you sound like my Mum! that is what she always says, better to fail than not to try!
          Good for you, keep going!
          Gemma 🙂

  22. Cantika on February 2, 2017 at 4:53 pm

    Hi Gemma,

    I’m Cantika from Indonesia.. you always success to make everyone curious with your next Video and your Briliant Recipe.
    I have little suggestion for you. May you can make cake or dessert from several country and then you can acculturation it or improve it with your briliant idea. make more people curious especially people from Asia like me..


    • Gemma Stafford on February 3, 2017 at 11:59 am

      Hi there,
      This has been on my mind a little! So many great followers from all over the world, we should be able to do something together. Let me work this out in my head! I need a plan.
      Thank you for being with us,
      Gemma 🙂

  23. Zoya on December 28, 2016 at 10:12 pm

    Hey Gemma?
    Love your recipes a lot…..
    I tried ur dulce de Leche recipe and and it was so good. I loved it!!

    • Gemma Stafford on December 29, 2016 at 2:48 am

      Hi Zoya,
      That is great, I am so happy that this recipe was a good one for you, well done,
      Gemma 🙂

  24. Alna on December 28, 2016 at 9:49 am

    Hi gemma 🙂
    I tried out your recipe using milk and sugar but it was a fail since the milk turned into solids.
    But the condensed milk recipe was awesome. It turned out to be great and everyone loved it. Looking forward to make dulce de leche cheesecake!!
    P.S Love your recipes!!

    • Gemma Stafford on December 29, 2016 at 3:16 am

      Hi Alna,
      That is great, I am sorry the first method did not work for you, this is a traditional method, but glad you managed to get beyond it.
      Happy new Year to you and your Family,
      Gemma 🙂

  25. Anju on December 10, 2016 at 1:12 pm

    Super duper.this time mine came awesome colour thickness and smells gorgeous…thanks a million Gemma.ur mind blowing

    • Gemma Stafford on December 11, 2016 at 2:47 am

      YEA! that is great, well done you,
      Gemma 🙂

  26. suhasna on December 2, 2016 at 1:58 am

    hi Gemma. Is it compulsory to put a kitchen towel in the bottom of the pot?

    • Gemma Stafford on December 2, 2016 at 11:15 am

      No! this for me is about stopping the cans rattling around, do keep an eye on the water level though, this is important,
      Gemma 🙂

  27. Sera on November 19, 2016 at 11:26 pm

    Hello.gemma.what if I want to use pressure cooker to cook the condensed milk,can it lessen the period of cooking

    • Gemma Stafford on November 20, 2016 at 7:41 am

      No! the process of condensing the milk relies on the evaporation of the water content, this will not happen in the pressure cooker, and the milk will be boiled, developing a bad flavor!
      Gemma 🙂

  28. Khushi on October 21, 2016 at 3:28 am

    Hi Gemma, I tried this recipe with milk and sugar. I simmered the milk for 1 and a half hours and it reduced in volume but it didnt thicken. Can you please tell me what I did wrong?

    • Gemma Stafford on October 22, 2016 at 1:37 am

      Hi there, you did not reduce it far enough! The amount of condensed milk will be about 1/3 of the volume of milk used to make it. Give it another go, you can return this one to the pot and continue to reduce it 🙂

  29. Kate on October 6, 2016 at 7:26 am

    Hi Gemma
    I tried make the dulce de leche using milk and sugar but mine after reducing it thickened and started bubbling and didn’t have a rich color later when it colled down it turned kind of hard. Ihad used half the recipe (500ml of milk and 150g of sugar). I am a 14 year old and my mom is not going to allow me to make it once again. I wanted to make the dulce de leche cheesecake. Can you please tell me what went wrong and suggest a solution.
    By the way I love your recipes. And you have just hit 1 million subscribers. So proud of you….. 🙂

    • Gemma Stafford on October 7, 2016 at 11:22 am

      Hi Kate,
      I am sorry! baking is all about practice, trial and error! It is important to follow a recipe exactly, baking is a science, not rocket science, but a science just the same. Balance is everything. If oyu think about dulce de leche like this, it is caramel, made with milk! therefore the recipe is important, it cannot caramelize without the balance of ingredients.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers Gemma 🙂

  30. Celina on October 4, 2016 at 5:27 am

    Hello, it does look amazing, is it also possible with non dairy milk? Is there any non dairy alternative?
    Thank you for your inspiration!

    • Gemma Stafford on October 5, 2016 at 3:21 am

      Hi Celine,
      I do not know of an alternative to cows milk for this recipe. this is a common traditional recipe in South America, and I understand that it was always made with cows milk, sorry,
      Gemma 🙂

  31. Wahy on October 2, 2016 at 10:55 pm

    Hi Gemma,
    Please give me the recipe for homemade lemon curd for the lemon meringue icecream!!

  32. Kiana on September 22, 2016 at 9:53 am


    3 things: if after you’ve cooked the milk and don’t put the holes in the top, can you leave it in the can without refrigerating it since it is unopened?
    Do you think this will work in a recipe for caramel apple pie?
    Is it advisable to make multiple cans?


    • Gemma Stafford on September 23, 2016 at 2:04 am

      Hi there, good questions! yes you can leave it in your store cupboard, do not forget to label it. I do think this will work with apples, but it depends on the recipe! It is a good idea to boil a number of can at a time. Us a large pot, and keep an eye on the water level. top it up with boiling water to cover the cans at all times 🙂

      • DeerPark Momma on August 14, 2017 at 12:33 pm

        Cover the cans? I thought I read in the recipe above to keep the water level an inch from the top? I think I’m losing it…hahaha.
        Please clarify. And thank you so much for taking the time to respond to all of our questions!

        • Gemma Stafford on August 15, 2017 at 2:13 am

          Hi there,
          The cans need to be immerses, fully, and the water level topped up for sealed cans.
          Some people pierce the cans before boiling, then you would need to keep the water out, but it is easier to boil then, un-pierced, and keep them covered with water.
          I hope this is of help,
          Gemma 🙂

  33. KhadeejahMuhammed on September 19, 2016 at 10:07 am

    Hi ?
    Have u tried Dulce de leche lava cake? Can u share your recipe ? My girl loves u r Dulce de leche no machine ice cream , so was wondering how to try a lava cake with it…
    Love u nd thanks

    • Gemma Stafford on September 20, 2016 at 12:55 pm

      Ha ha! this would be an interesting thing! I will add it to my list, thank you for being with us 🙂

  34. Ramsey on September 17, 2016 at 6:33 pm

    Hi Gemma Absolutley LOVE ur channel and I have a suggestion u could do for Bold Baking Basics- U can teach us how to freeze dry our fruit

    • Gemma Stafford on September 18, 2016 at 5:55 am

      I will think about this Ramsey, thank you for being with us and for this suggestion 🙂

  35. Ramsey Easterday on September 17, 2016 at 3:38 pm

    Hi Gemma I love your channel ur so inspiring I have an idea for Bold Baking Basics- U can teach us how to make freeze dried fruit…Ramsey

  36. Melanie on September 17, 2016 at 3:07 pm

    Hello Gemma!I tried to make this recipe and it so I didn’t have so much, and my dulce de Leche came out hard and bumpy as soon as I removed it from the heat. It was never smooth and creamy like the one in the video. Just wondering what I did wrong.

    • Melanie on September 17, 2016 at 3:08 pm


    • Gemma Stafford on September 18, 2016 at 6:08 am

      Hi Melanie, it sounds like you took it down too far, so it became like fudge. There is also a point at which you cannot reduce the ingredients too much. If you think about it like this: You condense the milk by reducing it, that means that you are evaporating off the water, leaving behind the milk solids, milk fats and sugars. You then reduce these further to caramelize them. If you start with 600 ml of milk you finish with about 200 ml of caramel, which is very little. Try it again, it is worth getting this right 🙂

  37. Shraddha on September 15, 2016 at 8:37 pm

    Hii gemma:-)
    D milk used in dulce de leche is toned of full cream milk?? Ihav made dulce de leche frm condensed howevr I want to try it wid milk incase of emergency..
    Thank u gemma for great recipies 🙂

    • Gemma Stafford on September 16, 2016 at 1:12 am

      Hi Shraddha, You can use low fat milk, or any milk for condensed milk, the recipe is here on my website.
      You can use any condensed milk to make dulce De Leche.
      I do not know what this caramel syrup is – therefore I do not know if it can be reduced – some are stabilized with thickeners.
      There is a great salted caramel sauce here on my website.
      Gemma 🙂

  38. Mickeymack on September 15, 2016 at 7:56 pm

    Isn’t it dangerous to boil a can for that long? It can explode right? I just want to make sure it is safe

  39. Elizabeth on September 15, 2016 at 6:39 pm

    Thank you yes you are a genius hahahahah

    • Gemma Stafford on September 16, 2016 at 1:17 am

      Thank you Elizabeth, you are too kind 🙂

  40. Elizabeth on September 14, 2016 at 12:59 pm

    At the end of your video what is the recipe it looks like it has carmael corn and ice cream thanks

  41. on September 14, 2016 at 11:48 am

    Hi Gemma!
    My condensed milk is pudding now. What did I Do wrong?
    Please answer

    • Gemma Stafford on September 14, 2016 at 9:48 pm

      Hi Luise,

      that’s strange. What do you mean pudding? have you let it go cold and then it looks like pudding?

      • on September 15, 2016 at 9:08 am

        I let the caramel cool in the dose and then it was like pudding. But it tastes yummy anyway?

        • Gemma Stafford on September 16, 2016 at 1:54 am

          This does finish up thick, that is the idea, i am happy you enjoyed it 🙂

  42. Luise on September 14, 2016 at 6:16 am

    Hi Gemma?
    Must the dose be covered with water? And which temperature?

    • Gemma Stafford on September 14, 2016 at 9:57 pm

      Yes covered. And every 30 minutes check the water and top it up to make sure it is always covered.

      You want the water to be at a steady boil for the whole cookies 🙂

  43. radhe on September 13, 2016 at 9:26 pm

    Hi Gemma,
    Just happen to see you on You Tube yesterday night, and i simply fell in love with your style…
    Sooo, the first thing i did today morning is Subscribe…
    Im your FAN for sure…

    • Gemma Stafford on September 13, 2016 at 10:53 pm

      Hi Radhe,

      Thank you so much for joining the #BoldBaking community. Happy to have you here. Let m know if you need help with your recipes.


  44. MOwen on September 12, 2016 at 5:32 pm

    Hia, This looks great, will be trying this out soon. I just wanted to ask if this be done in a slow cooker?

    • Gemma Stafford on September 12, 2016 at 7:09 pm

      Thats a great question. The slower you do it the better your results. You absolutely can just know it might take longer.

  45. Gerry on September 12, 2016 at 2:41 pm

    This is different from Gemma’s video. Nothing was said about the holes in the can. She said to cover it with water where this recipe doesn’t. The storage is very different…short time in refrigerator and yet Gemma says 1 year at room temp in can. How would you cover the can is not told. Please clarify this recipe with her video. Thanks.

    • Gemma Stafford on September 12, 2016 at 10:46 pm

      Hi Gerry,

      Mae culpa! That was my mistake. That was supposed to be edited put of the recipe. I know some chefs do poke holes but I personally don’t . I have done it hundreds of times with no holes.
      If you want to pierce holes you can do so with a tin opener and just don’t cover the holes with water.

      Hope this helps,

      • Gerry on September 13, 2016 at 9:26 am

        Gemma, what about the storage issue…how do you store yours and for how long can it stay that way…thanks for the quick reply.?

        • Gemma Stafford on September 14, 2016 at 12:43 am

          Hi Gerry, I would store this in the fridge in a screw top jar for about 6 weeks, though it rarely will stay there that long! The sugars will preserve it,
          Gemma 🙂

  46. DorisHayes on September 12, 2016 at 12:08 pm

    Might be handy to mention what holes I’m supposed to have pierced, before telling me to avoid having water get into them.

    • Gemma Stafford on September 12, 2016 at 10:43 pm

      Hi Dories,

      That was my mistake. That was supposed to be edited put of the recipe. I know some chefs do poke holes but I personally don’t . I have done it hundreds of times with no holes.
      If you want to pierce holes you can do so with a tin opener and just don’t cover the holes with water.

      Hope this helps,

  47. Yusra on September 12, 2016 at 11:54 am

    Gemma please help!!! I am making this recipe and it’s been almost 50 minutes but my dulce is not thickening!!! I don’t know what to do! My pan is on low heat and also I used a tetra pack whole milk, and I didn’t want that much dulce so i halved the recipe (2 cups milk/ 1/2 + 1/8 cups sugar) I really want this recipe to work please help me out Gemma.
    P.s I love your recipes ❤

    • Gemma Stafford on September 13, 2016 at 1:51 am

      Hi there, the idea behind this method is that you reduce the milk, by evaporating the water element. It sounds like your milk is not actually simmering, where you can see the water evaporating/steaming off the milk. The milk will reduce to about 1/3 of the original volume, so you need sufficient milk to get anything at the end. You have not been brave enough, you need to get this milk simmering or it cannot reduce. Gemma 🙂

  48. Mimi on September 12, 2016 at 11:16 am

    Neither the video nor written instructions mention punching holes in the can of condensed milk – but steps 2 & 6 mention holes. Do you punch holes in the can? If yes, how and where? Thank you.

    • Gemma Stafford on September 12, 2016 at 10:44 pm

      That is my bad Mimi,That was supposed to be edited put of the recipe. I know some chefs do poke holes but I personally don’t . I have done it hundreds of times with no holes.
      If you want to pierce holes you can do so with a tin opener and just don’t cover the holes with water.

      Hope this helps,

      • Rashmi on October 13, 2016 at 5:58 am

        Hi Gemma,I am a big fan of yours ! I tried this recipe with 1 litre full cream milk but it didn’t give the desired results and it was transformed into milk solids.Please tell me where was I wrong. I follow each and every step you do in your recipes .

        • Gemma Stafford on October 17, 2016 at 9:48 am

          Hi Rashmi,

          Thanks for bring apart of the community. So I’m going to need a little more info, do you mean it is curdling ? or is it separating?

          If you let me know i can help you better. i am not sure why this would happen.

  49. Ina on September 12, 2016 at 10:07 am

    In the canned condensed milk directions, you mention that there are holes punched in lid but do not say how many and where to place holes. Please explain.
    Thank you

    • Gemma Stafford on September 12, 2016 at 10:44 pm

      Hi Dories,

      That was my mistake. That was supposed to be edited put of the recipe. I know some chefs do poke holes but I personally don’t . I have done it hundreds of times with no holes.
      If you want to pierce holes you can do so with a tin opener and just don’t cover the holes with water.

      Hope this helps,

  50. fiza on September 12, 2016 at 9:05 am

    Awwwww Gemma your new display picture is good u look so gorgeous

    • Gemma Stafford on September 12, 2016 at 7:17 pm

      aw thanks so mug. It was School Picture day. I don’t understand why I have to change it if I look older then when the other was taken but that’s life I guess :).

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