3 Easy Ways to Make Homemade Dulce de Leche

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3 Ways to Make Homemade Dulce de Leche
Prep time
Cook time
Total time
Dulce de leche is a combination of milk and sugar that has been slowly cooked until the sugars caramelize, producing a thick, creamy, spread. Here are 3 simple, safe ways to make it with sweetened condensed milk in a water bath. Dulce de leche can be used as a topping, a dip, a filling, or just grab a spoon!
Recipe type: Dessert, Sauce
Cuisine: South American
Serves: 1 cup per can
  • 1 can of sweetened condensed milk, (or as many as three)
  • water to cover
For all three methods of Dulce de Leche
  1. Begin by removing the labels and make sure each can is free of dents. Use regular cans, not pop-top cans.
  2. Cover cans with water at least 1-inch above the cans, preferably 2-inches.
For stovetop method:
  1. Place the pot over high heat and allow it to come to a simmer. Simmer the can for two to three hours, depending on how dark you want the dulce de leche to be.
  2. When the time is up, carefully remove the can from the hot water using a pair of tongs, and allow it to cool to room temperature on a wire rack.
  3. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can. The dulce de leche will firm up as it cools, but once out of the can, it can easily be reheated in a double boiler to a spreadable or drizzle-able consistency.
For the Slow Cooker method:
  1. Place the sealed can/cans on its side in a Slow Cooker.
  2. Set Slow Cooker on "LOW" and cook for 8 to 10 hours. (Depending on how dark and thick you like your caramel.) I like my caramel thick and rich so I cooked it for 10 hours.
  3. After cooking for the desired time, place the cans in cold water until they are room temperature. Don't open the cans until they are room temperature.
For the Digital Pressure Cooker Method:
  1. Place a wire rack in the bottom of the pressure cooker so that your cans will lay on their sides and not be touching the bottom or the sides of the pan.
  2. I add water to 2-inches above the cans, close the lid, align the pressure valve, and set the timer for 20 minutes, and walk away.
  3. When the pressure cooker reads, "END," simply unplug the cooker and go to bed. In the morning when I awaken all the pressure has been released and the dulce de leche is a perfect golden caramel.
Use open Dulce de leche within 2 weeks. Do not store in the open can.
Keep refrigerated.
Label and date unopened cans. Store in the pantry and use within 3 to 6 months.
Nutrition Information
Serving size: 1 Tablespoon Calories: 60 calories Fat: 1.4 g Saturated fat: 0.9 g Unsaturated fat: 0.4 g Trans fat: 0.1 g Carbohydrates: 11 g Sugar: 9 g Sodium: 25 mg Fiber: 0 g Protein: 1.3 g Cholesterol: 6 mg


How have you used Dulce de leche?  Like I said, we plan to share other yummy ways to use it and would love to share your suggestions. Please give them in your comments below.  Thanks for reading, it’s always great having you here!

Welcome to CK!

We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…


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