Dulce de Leche
Updated Jan. 16, 2024
- Total Time
- About 5 hours
- Prep Time
- 1 minute
- Cook Time
- About 3 hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1(14-ounce) can sweetened condensed milk
Nutritional analysis per serving (6 servings)
212 calories; 6 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 0 grams dietary fiber; 36 grams sugars; 5 grams protein; 84 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the label from the can of sweetened condensed milk, running it under hot water if necessary for easier peeling.
- Step 2
Place the can in a large, deep saucepan or stock pot and fill with water to cover by at least 3 inches. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours, checking the water level every 20 minutes and adding more water as necessary to keep the can submerged. (This is very important as the can might explode if not entirely submerged.) Remove the can with tongs and cool completely before opening and serving.
- Step 3
Serve warm, or cool completely before transferring to an airtight container. Store in the refrigerator, covered, for up to 2 weeks.
- Whole Milk Method: 1. Combine 4 cups whole milk, 1 cup granulated sugar and ½ teaspoon baking soda in a large, heavy-bottomed saucepan or Dutch oven. Gradually bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. When the milk begins to bubble up and foam, reduce the heat to low and stir constantly until it subsides. (This may happen several times as the milk comes to a simmer.)
- 2. Simmer uncovered over medium-low heat, stirring occasionally, for 30 minutes. Reduce the heat to low and cook for 15 to 30 minutes, stirring often until mixture is reduced and caramelized. (If the dulce de leche begins browning on the bottom of the pan before the milk has caramelized, remove it from the heat for a few minutes to let the pan cool down.)
- 3. Set a fine mesh strainer over a medium bowl. Pour the dulce de leche through the strainer, then stir in ½ teaspoon vanilla extract and ¼ teaspoon kosher salt. Place the bowl in an ice bath to cool until thickened, whisking the dulce de leche occasionally. Serve immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Makes 1½ cups.
Private Notes
Comments
Rather than leave the sweetened condensed milk in the can, I pour it in a glass Mason jar (with lid) and simmer it in water that way. Bonus: you can see the color change.
This an awesome and magical recipe. Be sure to remove all of the adhesive from the can when removing the label. Otherwise a fine film of it will be deposited on the sides the pan and you'll spend quite a bit of time (as I did once) removing it.
Melissa Clark's book Dinner in An Instant has a pressure cooker recipe for making dulce de leche, which see. It takes less time, that being: 20 min. for your (or at least, for my) pressure cooker to get to high pressure, 40 min. of high pressure cooking, and 20 to 30 min. (at least for my pressure cooker) to naturally release the pressure. Another advantage of using a pressure cooker is that you don't have have to keep checking whether the can is under water.
Do you think there would be any problem if I lay the can on its side while it’s cooking? That way I could use a smaller pot.
QUESTION!! IF YOU NEVER OPEN THE CAN WILL IT JUST BE DULCE DE LECHE UNTIL THE EXPIRATION OF THE SWEET AND CONDESCEND MILK???? Also I just made this with my mother and it turned out perfect. This is incredible.
I made my own with milk following the directions at the end. It came out perfect and very easy. Occasional stirring and it never burned or scorched. At first I worried it was too runny, but it thickens up nicely within a few minutes off of the heat. I found it needed more than 1/2tsp of salt.