Sweetened Condensed Milk Caramel (Dulce de Leche) Recipe
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.
- 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
Ingredients
- 2 cans sweetened condensed milk (395g / 14 oz each)
Instructions
- 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.
- Add water: Fill the slow cooker with hot tap water until the water level is about 5 cm (2 inches) above the cans.
- Set slow cooker: Cook the cans on low heat for 8 hours to create a creamy, medium-colored caramel.
- Optional longer cooking: For a darker, richer caramel, continue slow cooking for an additional 2 hours (total 10 hours).
- Remove cans carefully: Use tongs to remove the cans from the slow cooker. Do not open them while hot to avoid bursting and injury.
- Cool cans: Submerge the cans in cold water for about 10 minutes to cool before opening.
- 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.
- 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.
- 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.
- 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
