Easy dulce de leche recipe

Ingredients

• 1 can (300 ml or 397 g)sweetened condensed milk
• to tastesea salt

Instructions

1. 1

   Prepare the pot

   Set the can or cans in a large pot. The recipe uses a 4.7-litre (5 qt) stainless-steel pot, which can hold 2–3 cans; it is also suitable for one can because it is easy to cover it with water to a depth of 5 cm (2 inches) above the cans.

2. 2

   Remove labels

   Peel the paper labels from the condensed milk can or cans.

3. 3

   Cover with water

   Lay the can on its side in the pot and fill the pot with tap water until the water is at least 2.5 cm (1 inch) above the can.

4. 4

   Bring to boil

   Cover the pot and heat it over medium-high heat until the water comes to a boil.

5. 5

   Lower the heat

   Once boiling, leave the lid slightly ajar and reduce the heat so the water maintains a gentle simmer.

6. 6

   Simmer the can

   Simmer for 2–3 hours: 2 hours gives a lighter caramel colour, while 3 hours produces a deeper caramelisation.

7. 7

   Check the water

   About every 30 minutes, check that the water still covers the can and top it up if needed so the can is not exposed. The recipe also suggests turning the can with long tongs at each check.

8. 8

   Finish cooking

   After the can has simmered continuously for 2–3 hours, the dulce de leche is ready to cool.

9. 9

   Cool completely

   Carefully lift the can from the water and set it on a heat-safe surface. Leave it until it has cooled completely to room temperature; do not open it while hot. This may take up to 4 hours, depending on the room temperature.

10. 10

    Chill if desired

    If you prefer to cool it further, put the cooled can in the fridge overnight.

11. 11

    Add the salt

    Only once the can is completely cool, open it and scrape the dulce de leche into a small pot. Add about 2.5 ml (½ teaspoon) sea salt and warm gently over medium-low heat, stirring until the salt dissolves.

12. 12

    Adjust seasoning

    Taste the dulce de leche and add more salt if you like.

13. 13

    Transfer to a jar

    Spoon the salted dulce de leche into a small jar or container.

14. 14

    Serve warm or cool

    Serve it warm, or leave it to cool to room temperature first.

What is dulce de leche?

Dulce de leche is a Latin American caramel-like confection made by slowly heating sweetened milk. This version uses condensed milk, which is already concentrated and sweetened.

The long, gentle simmer darkens and thickens the milk. A little sea salt at the end balances the sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 3g protein, 22g carbs, 3g fat.

The condensed milk provides most of the carbohydrates and sugar, along with some fat and protein; the sea salt contributes sodium. Serve a modest spoonful with fruit or an unsweetened yoghurt to balance its sweetness.

The can and the water

Water level: The method depends on keeping the can submerged throughout cooking, so check the pot regularly and top it up as needed.

Pot size: Use a large, sturdy pot with enough room for the can and water. Removing the label first also keeps loose paper out of the water.

Choosing the caramel colour

Shorter simmer: Two hours makes a lighter caramel, while three hours gives a deeper colour.

Gentle heat: Once the water boils, reduce it to a steady simmer rather than letting it boil vigorously. Keep the lid ajar as directed in the method.

Cooling is essential

Sealed can: The method calls for opening the can only after it has cooled completely. A hot sealed can may release hot contents under pressure if opened.

Patience: Allow up to 4 hours for cooling at room temperature, then chill it overnight if you want it colder before opening.

Stir in the salt gently

Warm the dulce de leche over medium-low heat and stir as the salt dissolves. Gentle heat helps loosen it for serving without scorching the thick mixture.

Season gradually: Start with about 2.5 ml (½ teaspoon) of sea salt, taste, and add more only if you prefer a saltier finish.

Ways to serve it

Spread a spoonful on toast, pancakes or biscuits, or use it as a filling for cakes and pastries.

For a simple dessert, serve it warm over ice cream or fruit. Its sweetness pairs well with plain, unsweetened accompaniments.

Recipe notes & tips

• Choose a pot large enough to keep the can covered by water throughout the simmer.
• Set a timer to remind yourself to check and top up the water about every 30 minutes.
• Use long tongs to handle the can while it is in the hot water.
• Let the can cool completely before opening it; this can take up to 4 hours.
• Add the salt gradually and taste before adding more.
• Warm the dulce de leche gently over medium-low heat while stirring.

Variations

• Saltier finish: Add sea salt a little at a time, tasting as you go.
• Lighter caramel: Simmer for 2 hours for a paler result.
• Deeper caramel: Simmer for 3 hours for a darker result.
• Toast topping: Spread a small amount on toast for a quick sweet topping.
• Fruit pairing: Spoon it over sliced fruit for a simple dessert.

Common mistakes to avoid

• Water level drops: Check about every 30 minutes and top up so the can stays submerged.
• Opening the can hot: Wait until it is completely cool before opening.
• Boiling too vigorously: Lower the heat after boiling so the water simmers gently.
• Adding too much salt at once: Start with about 2.5 ml (½ teaspoon), taste, then adjust.
• Heating too quickly: Use medium-low heat and stir to warm the mixture evenly.

How to store

Transfer the dulce de leche to a clean, sealed jar or container and refrigerate. Use within 1–2 weeks; rewarm gently in a small pot, stirring, if you want it pourable.

Frequently asked questions