How To Make Dulce De Leche: 3 Easy Ways
My easy Dulce De Leche recipe creates a rich and ultra-creamy caramel which is perfect for pies, cookies and cakes! Lean three foolproof methods for a luscious and smooth result.
Ingredients
Dulce De Leche
- 2 cans (365g) sweetened condensed milk full fat
Instructions
Slow Cooker Method (my favorite!) - 10 fuss free hours
- To prepare - Add the cans into your slow cooker and fill with warm water making sure it’s covered with about 5cm / 2-inches of extra water above the cans.
- To cook - Turn the slow cooker on the ‘low’ setting and cook for 8-10 hours depending on how dark and thick you want the dulce de leche. Once cooked, take out of the water using tongs and allow to cool completely to room temperature before opening the cans, about 3 hours.
Stove top method - 2-4 hours
- Prepare Cans - Remove the label from your cans and have a look around the can for any indents or holes. If it has these, don’t use the can.
- Prepare pot - Add the cans into a large pot and fill with water, making sure it’s covered with about 5cm / 2-inches of extra water above the cans.
- Stovetop cooking - Turn the heat to high and bring the water to a boil. Turn the heat down to low and allow to simmer for 2-4 hours depending on how dark and thick you want the dulce de leche to be. Be sure to keep an eye on water levels as they can drop. I set a timer for every 30 minutes to come back and fill it with more boiling water from the kettle. If they get lower than the cans the dulce de leche can explode or burn. Allow to cool to room temperature, about 3 hours, before opening the cans. Can be stored in the fridge for up to 3 weeks.
Oven method - 2-4 hours
- Preheat a fan-forced oven to 150C / 300F (170C / 340F for no fan). Place the rack in the middle of the oven.
- Bake - Pour the sweetened condensed milk into a glass or ceramic baking dish and cover with foil.
- Place in larger dish - Place in a large deep baking dish and fill halfway with water.
- How to bake - Place in the oven and bake for 1 hour, then take out of the oven and stir. Cover with foil again and bake another hour. Replenish water if needed. I set a timer for every 30 minutes to come back and fill it with more boiling water from the kettle if it needed it. Repeat this every hour you bake it. A minimum of 2 hours, maximum of 4 hours for a darker and thicker dulce de leche. Allow to cool to room temperature before opening the cans. Can be stored in the fridge for up to 3 weeks.
Notes
Storage - Dulce De Leche can be stored in the cans, in a cool dry spot for up to three weeks.
Nutrition - is an approximate and is based on per 365g can of cooked dulce de leche. This recipe is for 2 cans.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories:2542kcal | Carbohydrates:431g | Protein:63g | Fat:69g | Saturated Fat:43g | Polyunsaturated Fat:3g | Monounsaturated Fat:19g | Cholesterol:269mg | Sodium:1006mg | Potassium:2938mg | Sugar:431g | Vitamin A:2115IU | Vitamin C:21mg | Calcium:2249mg | Iron:2mg
Have you tried this recipe?Tag me on instagram @thescranline!