Dulce de leche is a sweet, creamy caramel spread that originated in Latin America. It’s made by slowly heating milk and sugar (or sweetened condensed milk) until it thickens and turns golden brown. You can drizzle it on desserts, spread it on toast, or even eat it by the spoonful! Whether you prefer the classic stovetop method or the shortcut using canned milk, making dulce de leche at home is easy and delicious.
Things You’ll Need
For the traditional method:
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4 cups whole milk
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1 ¼ cups sugar
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¼ teaspoon baking soda
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1 teaspoon vanilla extract (optional)
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Medium or large heavy-bottomed saucepan
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Wooden spoon or silicone spatula
For the shortcut method (using canned milk):
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1 can (14 oz) sweetened condensed milk
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Medium pot, water, and tongs
Steps
1. Choose Your Method
Decide whether you want to make dulce de leche the traditional way (from milk and sugar) or the shortcut way (from sweetened condensed milk). The classic method takes longer but gives a deeper flavor; the canned method is faster and more convenient.
2. Traditional Method: Combine the Ingredients
Pour the milk, sugar, and baking soda into a heavy saucepan. Stir until the sugar dissolves. Place the pot over medium heat, stirring often to prevent burning. Once the mixture starts to simmer, lower the heat.
Tip: Use a large pot — the milk will bubble up as it heats.
3. Simmer and Stir Until Thickened
Let the mixture cook slowly over low heat for 1½ to 2 hours, stirring regularly. The color will gradually change from pale cream to rich caramel brown. The longer it cooks, the thicker and darker it becomes. When it coats the back of your spoon, it’s ready!
Tip: If foam forms, skim it off gently with a spoon.
4. Shortcut Method: Boil the Can (Optional)
If you’re using sweetened condensed milk, remove the label from the can and place it (unopened) in a large pot. Cover with water, making sure the can is fully submerged. Simmer for 2–3 hours, adding water as needed to keep the can covered. Let it cool completely before opening — inside, you’ll find smooth, golden dulce de leche.
⚠️ Warning: Never open or let the can run dry while boiling. It can burst if not handled safely.
5. Cool and Store
Once your dulce de leche reaches the desired thickness, remove it from heat and let it cool. Transfer it to a glass jar or airtight container. It can be stored in the refrigerator for up to 3 weeks.
Tips
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Add a pinch of salt for a salted caramel twist.
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If it becomes too thick after cooling, stir in a teaspoon of warm milk to loosen it.
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Use it as a filling for pastries, cakes, or crêpes — or simply drizzle over ice cream.
Warnings
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Stir regularly to prevent burning at the bottom of the pot.
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If boiling a can, never open it while hot. Let it cool to room temperature before touching.
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Use a heavy-bottomed pot to avoid scorching.
Final Thoughts
Making dulce de leche at home is a slow but satisfying process that fills your kitchen with a warm, caramel aroma. Whether you take the traditional route or the quick shortcut, you’ll end up with a rich, velvety treat that tastes like pure comfort.
