Homemade Dulce de Leche

Ingredients

• to tastecanned sweetened condensed milk

Instructions

1. 1

   Prepare the tins

   Remove every paper label from the condensed milk tins and set them in a large, deep pot filled with water. Keep the water at least 5 cm (2 inches) above the tops of the tins.

2. 2

   Simmer gently

   Bring the pot to the boil, then reduce the heat and simmer gently for 3 to 4 hours. Add boiling water as needed to keep the tins fully submerged; a longer cooking time makes the dulce de leche thicker.

3. 3

   Cool the tins

   Use tongs or pincers to lift the tins carefully from the water, as they will be very hot. Leave them to cool for about 1 hour before opening.

4. 4

   Open and serve

   Open the cooled tins and enjoy the creamy dulce de leche.

What is dulce de leche?

Dulce de leche is a Latin American milk caramel, traditionally made by slowly heating sweetened milk until it turns golden and thick. This version cooks sweetened condensed milk in its tin, making it a straightforward way to achieve a creamy result.

The method relies on gentle, extended cooking rather than stirring a pan of caramel. It is useful for filling cakes, spooning over desserts or giving as a homemade festive treat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 8g protein, 55g carbs, 8g fat.

The condensed milk supplies nearly all the energy, with carbohydrates and sugars from the added sugar, and fat and protein from the milk. Pair a modest spoonful with fruit or an unsweetened dessert to balance its sweetness; the estimate assumes one standard 397 g tin divided into four servings.

Why use sweetened condensed milk?

One ingredient: sweetened condensed milk already contains concentrated milk and sugar, which gradually deepen in colour and flavour as the tin simmers. No extra sugar or milk is needed for this method.

Keep the tins submerged

Water level: start with at least 5 cm (2 inches) of water above the tins and check it during cooking. Top up with boiling water whenever needed so the tins remain fully submerged throughout the 3 to 4 hours.

Choose the thickness

Cooking time: simmer for 3 hours for a softer result or closer to 4 hours for a thicker caramel. The recipe gives time as the guide to consistency, so allow for the full cooling period before opening.

Cool before opening

Hot tins: lift them out with tongs or pincers, then leave them to cool for about 1 hour. Do not try to open them while hot; the recipe calls for cooling first.

Ways to serve it

Desserts: spoon dulce de leche over ice cream, pancakes or fruit, or use it as a filling for cakes and biscuits. Its rich sweetness also works well in small amounts alongside less-sweet toppings.

Recipe notes & tips

• Use a large, deep pot so the tins can sit fully underwater.
• Remove all paper labels before placing the tins in the pot.
• Keep an eye on the water level throughout the simmer.
• Use boiling water for top-ups to maintain the gentle simmer.
• Set a timer for the 3 to 4 hour cooking window.
• Let the tins cool for about 1 hour before opening.

Variations

• Softer caramel: Cook for 3 hours for a less thick result.
• Thicker caramel: Cook for up to 4 hours for a firmer consistency.
• Dessert topping: Spoon it over ice cream or pancakes just before serving.
• Cake filling: Spread the cooled dulce de leche between cake layers.
• Gift jar: Transfer the cooled caramel to a clean jar for gifting.

Common mistakes to avoid

• Water falls below the tins: Add boiling water so they stay fully submerged.
• Cooking at a rolling boil: Lower the heat after the water boils and simmer gently.
• Opening the tins too soon: Leave them to cool for about 1 hour first.
• Handling tins bare-handed: Use tongs or pincers to remove the hot tins.
• Leaving the labels on: Remove all paper labels before cooking.

How to store

Once opened, transfer the dulce de leche to a clean, airtight container and refrigerate. Use within about 2 weeks, and warm gently before serving if you prefer a looser consistency.

Frequently asked questions