Dulce de Leche is a creamy caramel-like paste, best known from Latin America. Creamy, sweet with a full caramel flavor. Delicious on sandwiches, in cakes, over ice cream, brownies, and other delicacies. I think almost everything tastes better with Dulce de Leche. And it's super easy to make your own.
Dulce de Leche is a delicious addition to many bakes. But it is not everywhere good to get. But did you know that it is very easy to make? A basic recipe that you really should have in your repertoire (you won't regret it!).
You can make the dulce de leche in several ways. The (steam) oven, slow cooker, pressure cooker, or simply on the stove are a few methods that all work. And in this blog, I will tell you how you can make this delicious caramel cream yourself.
Ingredients for a super easy caramel paste recipe
A full list of ingredients can be found at the end of this blog.
Condensed Milk - Indeed you only need one ingredient: condensed milk. This thick, sugared milk, from which part of the moisture has been removed, can be found in cans or at the supermarket (usually near the coffee creamer).
If you want lactose-free or vegan, use condensed coconut milk. Note: there also is condensed milk without sugar. You can't use this one, because that won't turn into dulce de leche.
Method 1 - How do you make creamy Dulce de Leche on the stove?
A recipe that you can easily print can be found at the bottom of the blog.
- Remove the label from the can. Place in a pan with water and make sure it is covered. Bring the water to a boil. Then lower the heat and let it simmer for 3 hours. Check the water level every 30 minutes. The can must remain submerged (at least 2 inches). Add extra water if the level gets too low.
- Remove the can from the pan and let it cool to room temperature. The Dulce de Leche is ready.
Other ways to prepare Dulce de Leche
The recipes are described per can of condensed milk. But if you are really looking forward to this sweet delicacy, you simply make more cans at the same time. This can easily be done in the slow cooker, in the pan, steam oven, and pressure cooker. With the oven and microwave, it is better to do this per portion.
Method 2 - In the oven (top and bottom heat or convection)
- Preheat the oven to 390°F / 220°C. Heat water until it boils (in the kettle is easy).
- Open the can and pour it into a baking dish. Cover the baking dish with aluminum foil.
- Place the baking dish in a second larger baking dish. Place both in the oven. Fill the large empty baking dish halfway with boiling water. Close the oven.
- Check every 20 minutes whether the water level is still high enough. Otherwise, top up the water half way.
- After 75 minutes, the dulce de leche is ready.
Method 3 - Simply and easy - In the steam oven
- Preheat the steam oven to 210 °F / 100 °C.
- Place the can in a baking pan with holes in the bottom.
- Leave in the oven for 3 to 4 hours and then turn it off.
- Let cool to room temperature.
Method 4. - Very easy - In the slow cooker
- Remove the paper wrapper from the can.
- Place the can in the bowl of the slow cooker.
- Top up with water until the can is completely submerged by 2 inches of water.
- Close with a lid.
- Set the slow cooker on the lowest setting for 8 hours.
- Then remove the can from the slow cooker. Let cool to room temperature.
Method 5.- Nice and fast - In the microwave
- Pour the condensed milk into a large microwave-safe bowl.
- Heat the microwave for two minutes at 50% of it’s power
- Remove from microwave and stir well (it may be hot!)
- Microwave again on the same setting for two minutes.
- Remove from the appliance and stir well.
- Now put the microwave on 30% power for 20 minutes until the milk is thick and has a caramel color. Stir well every two minutes!
6. - Nice and fast - Pressure cooker
- Remove the paper wrapper from the can.
- Then put it in the pressure cooker and make sure it is submerged in water (at least 2 inches).
- Pressurize the pan and cook for 40 minutes.
- Let the pan cool and then remove the can from the pan.
Caramel is made from butter with sugar and cream is added to it. Dulce de leche is milk with sugar. Both are caramelized (that's the similarity), but the taste is different. Dulce de leche is less sweet compared to caramel, but it is creamier.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- 1 can condensed milk with sugar
Ingredients you need per step are listed below the step in Italic
- Remove the label and any glue residue from the can.
- Place in a saucepan and fill with water. The water level above the can should be at least 2 inches (4 cm).1 can condensed milk
- Bring to a boil and lower the heat.
- Simmer the can over low heat for 3 hours. Check every 30 minutes whether there is still enough water above the can. Otherwise, you add extra water.
- Carefully remove the can from the water (it can be very hot) and let it cool on a rack.
- The dulce de leche is ready to be used.
- Room temperature - A can of dulce de leche will keep unopened for 3 months at room temperature.
- Refrigerator - Once your can has been opened, you can store it airtight in the refrigerator. It will then stay good for a week.
- Freezing - Allow to cool to room temperature and scoop the dulce de leche into a freezer box. Make sure it is only ¾ full (it will expand when frozen). Freeze. This way the dulce de leche will keep for 3 months. Let it thaw in the refrigerator before using.