• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » How To (Cooking Techniques) » 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 mins
    Cook Time 5 hrs 55 mins
    Total Time 6 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.
    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 How To (Cooking Techniques)

    • Wooden bowl with peeled and roasted chestnuts, surrounded by the shells.
      How To Roast And Peel Chestnuts
    • Many passion fruit skins and one facing up with pulp still inside.
      How to Juice and Eat Passion Fruit
    • Half of a strawberry papaya with berries and mint
      How to Cut Papaya
    • jar filled with red annatto oil
      Annatto Oil: How to Make and Use it

    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

      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

      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

      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

      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

      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

      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

      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

      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

      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

      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

      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

      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

      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

      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

    Get new recipes
    you’ll love!

    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 →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    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 © 2023 Cooking On The Weekends, All Rights Reserved