Dulce de leche is wonderful. It’s essentially a caramel sauce made from milk (how awesome is that?). If you, like me, have ever wondered how to make dulce to leche at home using condensed milk, this is probably the easiest and most hassle-free method out there!
“Leche…CHE. CHE! Tu comprends?”
So, there I was. My fingers covered in a sticky delicious homemade dulce de leche, with a 4-foot tall French woman correcting my pronunciation.
“So…it’s Dul-CHE de LE-CHAY?”
“Mon Dieu!” Madame Fleur literally hid her face in her apron. “Écoute, Riiiiiiiz. Dul-say de Le-CHE.”
It’s only taken another 15 years or so. But I can now confidently tell you that I can pronounce dulce de leche correctly…about 50% of the time.
What is Dulce de Leche?
Dulce de Leche is sweetened milk that’s been caramelised (also known as liquid heaven). It tastes great as a sweet drizzle or dip, spread on toast, and mixed into hot chocolate too.
How to make Dulce de Leche with condensed milk
There are technically two popular ways to prepare dulce de leche – the ‘classic’ method involves stirring sweetened milk over heat until it caramelises. It’s a slower, more attention-required, option than the condensed milk option I’m sharing in this post.
We’re going to caramelise a can of condensed milk. It’s a lot less work, a lot less fuss, and pretty much just as good! I say pretty much because there is a disadvantage to this method as well:
- With the classic method you have more control. This is important if you’re looking for a very specific end result. It’s exactly the reason I use it in my Dulce de Leche with Spiced Pineapples post.
It’s actually a super clever little trick. You see, pressure builds in the closed can of condensed milk and so there’s no need for any sort of pressure cooker. And because evaporation is minimised by the lid, the dulce de leche comes out delicious and creamy.
No special tools required for this post, bestie. But it’s worth checking out my article on How to Read a Recipe Post (Properly). It’s full of helpful tips and some need to know information that’ll help make your kitchen adventures more successful!
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If you tried this recipe to make dulce de leche with condensed milk, please do comment below. And let me know what you like to pair it with! If you want to hear from me more often, please follow me on Facebook, Pinterest, Instagram and Twitter. Or just sign up to be a part of my mailing list.
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How to Make Dulce de Leche
- Total Time: 3 hours 1 minutes
- Yield: 1 can 1x
If you’ve ever wondered how to make dulce de leche at home, this recipe is an easy, accessible method using condensed milk.
- 1 can sweetened condensed milk
- Remove any labels or paper from the can. And place in a large pot of water, completely submerged.
- Bring water to a boil. Reduce heat and leave to simmer for 2-3 hours (depending on how much caramelisation you desire).
- Enjoy your homemade Dulce de Leche!
- I like to leave the can on its side so it doesn’t rattle around.
- Make sure the can stays completely submerged, add water as necessary.
- Please be careful. Don’t open the can while it’s still hot!
- Store in an airtight container for up to a month.
- Prep Time: 1 minute
- Cook Time: 3 hours
- Category: Desserts
- Method: Caramelisation
- Cuisine: Argentinian
Keywords: How to Make Dulce de Leche, homemade dulce de leche, condensed milk dulce de leche, dulce de leche with condensed milk, dulce de leche
A very useful and delicious post Riz! I’ve only made Dulce de leche once because I couldn’t find it in our shops consistently. Now I can! The good thing is that everyone has access to condensed milk and by default dulce de leche thanks to your post.
Thanks for commenting! I’m glad it’s of use to you!
This is a very handy recipe, Riz. There is nothing more decadent than dulce de Leche, is there? So tasty! Thanks for sharing your tips.
Hey Denise! Thanks so much! I agree, dulce de Leche is about as decadent as it gets!
I usually save my comments for myself but I felt like I could give a small input this time as both Argentinian and Pastry Chef: you tagged Dulce de Leche as Mexican Cuisine when it’s Argentinian cuisine (and an important icon of such), as dulce de leche as it is was created in Argentina. way before Mexico existed as such.
What they have in Mexico is Dulce de Cajeta, being the major difference that Dulce de Cajeta is made with goat milk, while Dulce de Leche is made with cow milk. While Argentina could produce both, Mexico can’t as they can’t breed the necessary number of cows (due to their geography restrictions) for said production, that’s why they made their own version with goats instead.
Hey Nova! Thank you so much for commenting, and letting me know! I’ll fix that up right now 🙂