• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
×
Home » International Recipes » Flavors from Mexico » How To Make Dulce De Leche

How To Make Dulce De Leche

Nov 27, 2018 · by Valentina · 46 Comments

This post may contain affiliate links.

Jump to Recipe

Have you ever wondered how to make dulce de leche at home? This is an incredibly easy, one ingredient dulce de leche recipe, and it makes for a great edible holiday gift! can with spoonful of dulce de leche on top

Seriously, how gorgeous is that!?

One ingredient is all you need!

Sweetened Condensed Milk.

One can of Sweetened Condensed Milk

And yes, it takes a whopping six hours or so to turn it into "gold," but you'll only be involved for about five minutes. The rest of the time, it'll just do "its thing" on the stove.

This is the sort of thing I do when I'm making other things in the kitchen, or have things to do around the house.

top of aluminum can with bottle opener.

What is Dulce de Leche?

  • Homemade Dulce de Leche is made from sweetened condensed milk, which is cow's milk that has had the water removed and sugar added to it. It's a very thick, super sweet milk. When the sweetened condensed milk is cooked very slowly, it turns into dulce de leche, which literally means "milk candy." Yum!
  • It's all about caramelizing, which is pretty much my favorite cooking technique. You can caramelize the natural sugars in most foods to bring out a deeper and more intense flavor.

It can be added to a plethora of baked goods or covered with chocolate. It can be drizzled over ice-cream, mixed into cookie dough, eaten with a spoon, and the list goes on.

can without label on a cloth in an orange pot

Homemade Dulce de Leche

  1. Remove the label from a can of sweetened condensed milk, and puncture it twice with a bottle opener at the top.
  2. Place the can into a pot on top of a cloth.
  3. Next, fill the pot with water, to just about ½ inch from the top of the can.
  4. Simmer for about six hours, replenishing the water from time to time so it more or less stays at the same level.

That's pretty much it!

top view of a can of homemade dulce de leche

I hope now that you know easy it is to make this at home, you'll try it.

Maybe even give someone a pretty jar of it as an edible holiday gift.

top view of a small jar filled with dulce de leche with red and white ribbon.

I never met a person who didn't love it!

tall jar filled with dulce de leche with a red and white ribbon

Recipes to Make With it

  • Salted Dulce de Leche Macaroons
  • Salted Dulce de Leche Brownies from Confessions of a Chocoholic

Enjoy every last spoonful of this "gold" deliciousness!

can with spoonful of dulce de leche on top

Ducle de Leche

Valentina K. Wein
It's easy to make dulce de leche, and you will find that you can use it in dozens of sweet recipes.
*Makes about 1¾ cup | serving size: about 1 tablespoon
5 from 14 votes
Print
Prep Time 5 minutes mins
Cook Time 5 hours hrs 55 minutes mins
Total Time 6 hours hrs
Course Dessert, Ingredient
Cuisine Mexican
Servings 28
Calories 45 kcal

Ingredients
  

  • 1 (14 ounce) can sweetened condensed milk

Instructions
 

  • Remove the paper label and use a bottle opener to puncture the top of the can on two opposite sides. These holes are very important because they will keep the can from exploding during the cooking!
  • Place a small cloth in the bottom of a sauce pot -- this will keep your can from making a racket! (Your pot should be about the height of the can, or higher.)
  • Place the can directly on the cloth and then fill the pot with water to about ½-inch below the top rim of the can.
  • Bring the water to a boil and immediately turn the flame to the lowest setting. The idea is to keep the water at a slight simmer. Let it simmer like this for 6 hours. Every 45 minutes or so, refill the water to ½-inch below the top rim of the can, as it will continue to evaporate. You will see a little bit of white milk ooze out of the top, and that's OK -- don't mess with it!
  • Use a thick kitchen towel to remove the can from the water. Open the can with an opener, and pour the milk -- which will now be a rich caramel color -- into a small mixing bowl. Use a heat resistant, rubber spatula to get every bit out of the can (it will be firmer towards the bottom.) Use a metal whisk to blend until it's smooth. This should only take a few seconds.

NOTES

Calorie count is only an estimate.

NUTRITION

Calories: 45kcal
Keywords dessert sauce
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


More Dessert Recipes

  • Tall stack of chocolate chip cookies with black peppercorns.
    Black Pepper Chocolate Chip Cookies
  • Close up, cross section of a loaf of banana cake with chocolate chips.
    Gluten-Free Banana Cake with Chocolate Chips
  • Stack of 4 Salted Dulce de Leche Coconut Macaroons, witht he bottoms covered in chocolate.
    Dulce De Leche Coconut Macaroons
  • Small stack of almond flour cocoa cookies with melting chocolate chips.
    Almond Flour Cocoa Cookies

Reader Interactions

Comments

  1. Sherry

    May 29, 2011 at 9:36 pm

    Can you store the unused amounts? Like just refrigerate and warm it up later? Thanks for sharing this!

    Reply
  2. valentina

    May 30, 2011 at 12:02 am

    Yes! It will keep for at least a few weeks in the fridge -- probably more! You can re-heat it in a pot on the stove or in the microwave (just for a few seconds). Enjoy! 🙂

    Reply
  3. Cathy @ She Paused 4 Thought

    October 03, 2013 at 3:17 am

    Do you think this would work in a crock pot? If you poured boiling water in your crock pot and turned it on high? Also would this freeze?
    Inquiring minds want to know... 🙂

    Reply
    • valentina

      October 04, 2013 at 8:35 pm

      Thanks for your sweet comments, Cathy! I don't have any crock pot experience with making dulce de leche, but I'd think it would work well. I've also never frozen it -- I think you could, though the texture might change slightly. I'd thaw it to room temp and then reheat it before using it. 🙂

      Reply
  4. Hannah

    March 27, 2018 at 3:28 pm

    5 stars
    Wow, never made one at home, but this looks so easy, although it takes around 6 hours to make, but the part of making is really a short task. 🙂 Loving how it can be stored for later as well!

    Reply
    • valentina

      March 27, 2018 at 6:08 pm

      Yes, hours, but easy hours. 😉 Enjoy!

      Reply
  5. Rose

    March 27, 2018 at 4:10 pm

    5 stars
    Super interesting! I would have never thought to try this and it sounds so easy!

    Reply
    • valentina

      March 27, 2018 at 6:08 pm

      Even though there's not much to it, it's fun!

      Reply
  6. Lisa Huff

    March 27, 2018 at 4:17 pm

    5 stars
    Mmmmm love Dulce de Leche! So easy to make, love that! I could put it on almost everything.

    Reply
    • valentina

      March 27, 2018 at 6:09 pm

      Me too! I even just eat is with a spoon. 😉

      Reply
  7. Noel Lizotte

    March 27, 2018 at 4:50 pm

    5 stars
    Oh yeah! Now I'll have a constant supply of dulce de leche on hand!
    I didn't know it could be this easy.
    You're my hero!

    Reply
    • valentina

      March 27, 2018 at 6:10 pm

      Yes - nothing like having it at the ready! 🙂 Thanks.

      Reply
  8. Traci

    March 27, 2018 at 4:58 pm

    5 stars
    Who knew dulche de leche was so easy? Thanks for sharing this great recipe and the inspiration 🙂

    Reply
    • valentina

      March 27, 2018 at 6:11 pm

      Thank you for checking it out. 🙂

      Reply
  9. John / Kitchen Riffs

    November 28, 2018 at 9:04 am

    Don't you just love dulce de leche? SO good, and really easy to make. Just takes forever. 🙂 I haven't made this in years, and now of course I'm craving it. 😉

    Reply
    • valentina

      November 28, 2018 at 11:25 am

      Yes, takes forever, but so worth it. Happy to have inspired the craving. 🙂

      Reply
  10. Veena Azmanov

    November 28, 2018 at 12:01 pm

    5 stars
    I have tried this several times and is amazing. My family loves it too.

    Reply
    • valentina

      November 28, 2018 at 3:57 pm

      Next time I'm going to do a few cans at once. I'm already sad the one I made most recently is gone.

      Reply
  11. Emma

    November 28, 2018 at 12:27 pm

    5 stars
    I'd heard about making dulche de leche in a slow cooker before but thought there must be more to it than that! I didn't realise it was so easy!!! I've got to give this a try.

    Reply
    • valentina

      November 28, 2018 at 3:56 pm

      Yes, Emma, SO easy. Enjoy! 🙂

      Reply
  12. Lucy Parissi

    November 28, 2018 at 12:54 pm

    5 stars
    I haven't made this for a long time - thanks for reminding me how easy it is to do.

    Reply
    • valentina

      November 28, 2018 at 3:56 pm

      Thanks Lucy! Enjoy!

      Reply
  13. Andrea Metlika

    November 28, 2018 at 1:46 pm

    5 stars
    This is now going to be my newest baking staple. Thank you for the tutorial.

    Reply
    • valentina

      November 28, 2018 at 3:56 pm

      Yay! That's awesome Andrea! Thanks. 🙂

      Reply
  14. Jamielyn

    November 28, 2018 at 5:44 pm

    5 stars
    SO delicious! Need to make this at home ASAP!

    Reply
    • valentina

      November 28, 2018 at 10:00 pm

      Thanks! Watch out -- I ate my last batch with a spoon. 😉

      Reply
  15. David @ Spiced

    November 29, 2018 at 4:41 am

    This is an excellent kitchen hack, Valentina! I've heard about this method, but I've never tried it myself. In fact, I was just thinking the other day that I wanted some dulce de leche for a dessert...and then you posted this. Perfect timing, my friend! It's like you read my mind or something. 🙂

    Reply
    • valentina

      November 29, 2018 at 10:39 am

      It's the perfect thing to have on the stove while you're cooking up some of your delicious recipes. 🙂

      Reply
  16. Nancy

    November 29, 2018 at 9:16 am

    5 stars
    This would make a fabulous holiday gift - especially with a few of your recipes to go along with it!!!

    Reply
    • valentina

      November 29, 2018 at 10:39 am

      Awww thanks Nancy! I might steel that idea. 😉

      Reply
  17. Gerlinde

    November 29, 2018 at 9:56 am

    5 stars
    Wow, this is great. As soon as I get home and have 6 hours I will make this. Pinned !

    Reply
    • valentina

      November 29, 2018 at 10:38 am

      Thanks! Perfect activity while unpacking form travels. 😉

      Reply
  18. Deb|EastofEdenCooking

    November 29, 2018 at 11:06 am

    What a fabulous holiday gift! (Although I'd have to keep some for me!)

    Reply
    • valentina

      November 29, 2018 at 12:09 pm

      Of course! (I always do.) 🙂

      Reply
  19. Ron

    November 30, 2018 at 9:53 am

    5 stars
    Wow, I've not seen a "church key" (bottle opener) like that for years. I've tried making Dulce De Leche, but with mixed results. I now know why. I didn't put a cup towel underneath and didn't cook it long enough. Our sweetened condensed milk comes in a 400ml can size which is larger than I remember Eagle Brand coming in, should I cook it longer? I do love simplicity.

    Reply
    • valentina

      November 30, 2018 at 1:05 pm

      Hi Ron. I'm happy to have impressed you with my old bottle opener. I do like old school things in my kitchen.
      Yes, I think more time with the larger can. The important this is that the water level stays about about 1/2 inch below the rim of the can the whole time. The longer you leave it, the darker it becomes. Have fun! 🙂

      Reply
  20. David

    December 01, 2018 at 11:10 am

    Living here in the Southwest, so many people use this (or close to this) method for making their own, and it is sooooo much better! Amazingly, I have not tried it but you are convincing me that the time is now!

    Reply
    • valentina

      December 01, 2018 at 11:43 pm

      Even though it's essentially hours of keeping the water level up in a pot, I love it. When you finally open the can to see the caramel color and stir, it's as satisfying as opening the ice cream maker once it's done churning. Know what I mean? 🙂

      Reply
  21. Maria castillo

    December 01, 2018 at 2:48 pm

    I’ve been making Dulce de leche for many years since I was brought up with it. But as a Chilean we don’t make any incisions in the can. All covered in a big pot of of water we boiled it for 3 hours.topping it with water as needed. Just take the label and boil away.It works and nothing happens to the cans.

    Reply
    • valentina

      December 01, 2018 at 11:01 pm

      Hi Maria, Thanks so much for sharing this method. I'm going to try it your way next time.It would be great to cut the time by half. I'll post results here when I do. And thanks for stopping by.:-)

      Reply
  22. Christina Conte

    December 08, 2018 at 10:45 pm

    5 stars
    That's so great that you can make it by opening the can first! I've always made it by boiling the sealed tin. The risk is that it explodes if you allow the water to dry out completely, which obviously, I take precautions so that it doesn't happen, but your method is definitely safer. I'm telling you, you have to try Banoffee Pie with your finished tin! 🙂

    Reply
    • valentina

      December 09, 2018 at 3:02 pm

      It's on my list! can't wait to try it. YUM!

      Reply
  23. Mimi

    January 03, 2019 at 4:55 pm

    I’ve only made this from scratch! This is fabulous! There is a restaurant we go to in Dallas called Javier’s, and they serve cajeta crepes, and they’re to die for. I started going in 1978, and we still go when we’re in Dallas. In any case, that was my introduction to cajeta. Wait. Now that i say that, is it the same as dulce de leche?!!!

    Reply
    • valentina

      January 03, 2019 at 9:19 pm

      If only I were going to Dallas soon! The crepes sound delicious! I think cajeta is different . . . maybe with cinnamon and I think it's made with goat milk. Now I'm thinking dulce de leche crepes. If I can give up Nutella, that is. 😉 Thanks for visiting, Mimi. 🙂

      Reply
  24. Maria castillo

    December 19, 2019 at 3:49 am

    I’ve grown up with Dulce de leche it’s a staple in my house from on toast to a cake filling.. I make it all the time and I’ve never puncture the can just take off label and fill with water to the top.. It has never exploded.
    My grandmother used to make it this way and my sisters and I do it all the time.

    Reply
    • valentina

      December 19, 2019 at 9:51 am

      Thank you, Maria. That's good to know. I've never tried it any other way, but I'll give it a go. Much appreciated and I wish you a very happy holiday season. 🙂 ~Valentina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
    Strawberry Goat Cheese Salad
  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Basil Pizza with one slice being taken off the plate.
    Basil Pizza with Pesto

Footer

↑ back to top

About

  • Privacy Policy
  • Press

Newsletter

Get new recipes you’ll love!

Contact

  • Contact
  • Work with Me

Review the privacy policy for Cooking on the Weekends

Copyright © 2024 Cooking On The Weekends, All Rights Reserved