Sweetened Condensed Milk Caramel (Dulce de Leche) Recipe

Introduction

Sweetened condensed milk caramel, also known as dulce de leche, is a rich and creamy treat made by slowly cooking sweetened condensed milk until it turns into a luscious caramel. This simple homemade version can be made in a slow cooker or on the stovetop, perfect for drizzling over desserts or enjoying by the spoonful.

Ingredients

• 2 cans sweetened condensed milk (395g / 14 oz each)

Instructions

1. Step 1: Place the cans of sweetened condensed milk on their side in the slow cooker without removing the labels.
2. Step 2: Cover the cans with hot tap water, ensuring the water level is about 5 cm (2 inches) above the cans.
3. Step 3: Set the slow cooker to low and cook for 8 hours.
4. Step 4: For a darker golden caramel, cook for an additional 2 hours.
5. Step 5: Using tongs, carefully remove the cans from the slow cooker. Do not open them while they are hot to avoid any risk of bursting.
6. Step 6: Submerge the cans in cold water for about 10 minutes to cool before opening.
7. Step 7: Open the cans and transfer the dulce de leche into jars or airtight containers if not using immediately. Do not store in the cans.
8. Optional Stove-Top Method: Place the cans in a large pot and cover with water, keeping the water level 5 cm (2 inches) above the cans.
9. Step 8: Bring the water just to a boil on a small burner, then reduce heat to medium-low or low, cover with a lid, and simmer for 2 hours for a light caramel or 3 hours for a darker, thicker caramel.
10. Step 9: Remove the cans from the water and let them cool before opening, or speed cooling by submerging in cold water.

Tips & Variations

• If you prefer a thicker caramel, extend cooking time gradually and always ensure the cans remain submerged in water to prevent overheating.
• For safety, never open cans while they are hot to avoid burns from the pressurized contents.
• You can use this dulce de leche as a spread, dip, or to enhance flavors in desserts like ice cream, cakes, and cookies.

Storage

Store dulce de leche in airtight jars or containers in the refrigerator for up to two weeks. For longer storage, freeze in a sealed container for up to three months. To use, bring it back to room temperature or gently warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of sweetened condensed milk?

No, regular milk will not caramelize the same way. Sweetened condensed milk is necessary because it is thick, sweet, and concentrated, allowing it to turn into dulce de leche through slow cooking.

Is it safe to cook sweetened condensed milk in cans?

Yes, as long as the cans are fully submerged in water during cooking to prevent overheating and never opened while hot. Using a slow cooker or stovetop method carefully will ensure safe preparation.

Sweetened Condensed Milk Caramel (Dulce de Leche) Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This recipe shows how to make Sweetened Condensed Milk Caramel, also known as Dulce de Leche, by slowly cooking unopened cans of sweetened condensed milk either in a slow cooker or on the stovetop. The process transforms the milk into a rich, creamy caramel with a deep golden color and luscious texture. It’s a simple method requiring minimal ingredients and results in a versatile caramel perfect for desserts, spreads, or treats.

• Author: Lila
• Prep Time: 5 minutes
• Cook Time: 8-10 hours slow cooker or 2-3 hours stovetop simmering
• Total Time: 8 hours 5 minutes to 10 hours 5 minutes (slow cooker), or 2 hours 5 minutes to 3 hours 5 minutes (stovetop)
• Yield: About 2 cups (480 ml) dulce de leche 1x
• Category: Sauce
• Method: Slow Cooking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Ingredients

• 2 cans sweetened condensed milk (395g / 14 oz each)

Instructions

1. Prepare cans in slow cooker: Place unopened cans of sweetened condensed milk on their side in the slow cooker. There is no need to remove the labels.
2. Add water: Fill the slow cooker with hot tap water until the water level is about 5 cm (2 inches) above the cans.
3. Set slow cooker: Cook the cans on low heat for 8 hours to create a creamy, medium-colored caramel.
4. Optional longer cooking: For a darker, richer caramel, continue slow cooking for an additional 2 hours (total 10 hours).
5. Remove cans carefully: Use tongs to remove the cans from the slow cooker. Do not open them while hot to avoid bursting and injury.
6. Cool cans: Submerge the cans in cold water for about 10 minutes to cool before opening.
7. Open cans and serve: Open the cans to reveal the dulce de leche. Transfer to jars or airtight containers if not using immediately; do not store in cans once opened.
8. Alternative stovetop method – prepare cans: Place unopened cans in a large pot and cover with water, ensuring water is 5 cm (2 inches) above the cans.
9. Bring to boil and simmer: Heat over low to medium-low heat just to a boil, then cover and simmer for 2 hours for medium caramel or 3 hours for darker, thicker caramel. Watch carefully to maintain water level and heat.
10. Cool before opening: Remove cans from pot and allow to cool before opening. Submerge in cold water to expedite cooling if desired.

Notes

• Do not open the cans while hot to prevent dangerous bursts of hot caramel.
• Ensure the cans remain fully submerged during cooking, topping up water as necessary to avoid risk.
• Transfer the caramel from cans to airtight containers after opening to preserve freshness.
• Cooking times affect color and thickness; longer cooking yields darker and thicker dulce de leche.
• This recipe uses a slow cooker or stovetop simmering as the primary cooking methods.

Keywords: Dulce de Leche, Sweetened Condensed Milk Caramel, Slow Cooker Caramel, Homemade Caramel, Latin American Dessert