Dulce de Leche

Make thick and creamy homemade Dulce de Leche in two simple ways! Turn an ordinary can of sweetened condensed milk into a rich and lusciously sweet treat that you can use on bread, cookies, cakes, ice creams, muffins, and cupcakes!

What is Dulce de Leche?

This Spanish word simply means "sweets made of milk". The traditional way of making this involves 2 basic ingredients- milk and sugar. The mixture is slowly simmered while continuously being stirred until it thickens and browns. As you can guess, this can be quite a tedious process. Nowadays, most prefer using canned condensed milk as it is more convenient and practical.

How to make Dulce de Leche?

Nothing can be simpler to make than this one-ingredient wonder! Both processes involved are quite straightforward and basically yield the same results.

Method 1: Boiling

Place a can of condensed milk (with label removed) in a pot and submerge it in water. The water level should be 1 to 2 inches above the can. Bring to a boil over high heat. Once it comes to a rolling boil, reduce the heat and let it simmer for 3 hours. Turn off heat and let the water cool down completely before taking the can out.

Method 2: Using a Pressure Cooker

Place a can of condensed milk (with label removed) in the pressure cooker pot and submerge it in water. The water level should be 1 to 2 inches above the can. Close the lid properly and use high heat. Turn the heat down once it starts to whistle and let it simmer for 20 minutes at high pressure. Turn off heat and release the valve to let the steam escape. Remove the lid and let the water cool down completely before taking the can out.

Which method is better?

Using the pressure cooker cuts down the cooking time significantly and doesn't require constant attention, so I recommend using it if you have one. However, if you don't have one and are planning to boil it in a pot, make sure to regularly check on the water level and add more when needed. Do NOT leave it unattended for long periods of time! If the water dries out, the can might overheat and explode.

Foxy tips when making Dulce de Leche

• When using the boiling method, use warm or bo iling water when refilling. Do not use cold water or the temperature will significantly drop and will prolong the cooking time.
• You can make several cans at a time using a bigger pot. Just make sure that the water level is always an inch or two above the cans.
• Completely cool the can down and never open it while still hot or warm! The can have a lot of steam and pressure built inside, and if you do not allow it to subside, it might explode upon opening.
• The longer they simmer, the browner they get. So if you want it lighter, turn the heat off earlier.
• Store them in tightly sealed jars and keep them in the fridge for a maximum of three weeks.

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