Hi Bold Bakers! Dulce de leche (pronounced “DOOL-se de LE-che”) is a creamy caramel sauce that is used in many desserts like my Ice Cream, Banoffee Pie, 10-Minute Microwave Banana Pudding, cheesecakes and more. My dulce de leche recipe includes two simple methods. Already have an account?
What is Dulce De Leche?
Dulce de Leche is similar to caramel and comes from sweetened milk, such as condensed milk. When heated, the sugar in the milk becomes caramelized and transforms into that sweet golden-brown color with deeply decadent flavor.
How to Make Dulce De Leche: Method One
My homemade dulce de leche can be made in two ways. The first uses sugar, milk and a touch of vanilla. These ingredients are combined in a saucepan, brought to a boil and then simmered. This process thickens the mixture after 1 hour and thirty minutes to 1 hour and forty-five minutes. Once past this point, stir the mixture often to avoid burning the milk. Be careful and watch your pan.
How to Make Dulce De Leche: Method Two
With time and a watchful eye, you can make dulce de leche with condensed milk. First, remove the label from your can so you don’t have a watery paper situation in your pot. Place a rag in your pot and beneath your can of condensed milk to keep it from rattling throughout the next two and a half hours. Fill your pot with cold water, making sure it comes up to one inch from the top of the pot. Keep in mind that water will evaporate so it is highly important to watch your water levels and replenish the water when needed. On medium-high heat, bring your water to a simmer then lower the temperature to maintain that simmer for 2 and a half hours. You’ll yield a beautiful and smooth dulce de leche. Be very careful not to burn yourself when you remove your cans! Safety is paramount. Use tongs or an oven mitt to remove your can (or cans). Your dulce de leche will store for up to a year once done and will be great on a variety of treats.
Find dulce de leche in my other recipes:
No Bake Dulce de Leche Cheesecake Chocolate Dulce de Leche Empanadas Banoffee Pie
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Meet Gemma
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
