Dulce de Leche is a thick caramel sauce made with just one ingredient! Perfect for cakes, ice cream, cheesecake and more!
See the step by step recipe video down in the recipe card.
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Who would have ever thought that one ingredient could be so life-changing?
This one ingredient Dulce de Leche is so easy to make, and requires just a couple minutes prep (if that!) and then a little bit of babysitting (it’s nothing, I promise!).
The result?
Thick, golden, caramel-flavored deliciousness that is the perfect spreadable consistency for pies, cheesecake, cake filling, or spooned over ice cream.
What is Dulce de Leche?
Dulce de leche is a thick caramel flavored sauce, that is usually quite thick. It comes to us from Latin America, and the original I’m sure is more of a labor of love (and likely worth it).
It’s made with more milk or cream than regular caramel sauce, so even though it is very rich and decadent, I usually find it less sweet than caramel sauce.
This shortcut Dulce de Leche is made with sweetened condensed milk, and is an easy treat!
It is perfect for using in cakes and pies where you want that caramel flavor but don’t want it running all over the place.
How to make Dulce de Leche:
I’ve included a more detailed recipe below, but here is a quick overview with a few extra tips!
- Grab a can or a few cans of sweetened condensed milk — you can use regular or low fat, both work great!
- Remove the labels from all cans and place in the bottom of a large pot.
- Add water so that the cans are completely covered — go for a little extra here if you have room because some will boil off as we cook the Dulce de Leche.
- Bring it to a boil and let it roll! I usually set the timer for 3 hours (2-2.5 for a thinner sauce that’s lighter in color), and check to make sure the water is over the cans periodically. You can put the lid on the pot to reduce the amount of steam that escapes.
- Let cool completely to room temperature before storing.
Place cans in large pot and cover with water Bring water to a boil and boil 3 hours Finished Dulce de Leche with lid removed
How long can I keep Dulce de Leche?
One of the benefits of cooking the Dulce de Leche in the sealed can is that it can be stored at room temperature for up to 3 months — perfect for last minute desserts!
If it opened, you can store it for up to 2 weeks in the fridge.
What can I use it for?
- Add a couple tablespoons to this Homemade Whipped Cream for Dulce de Leche Whipped Cream.
- Stir it into vanilla ice cream for an extra special frozen treat
- Spread a layer into these White Chocolate Gingersnap Oreos to take them over the top
- Swap it for the filling in this Millionaire Shortbread and save yourself a step!
- Spread a thick layer over cooled Instant Pot Cheesecake or Vanilla Cheesecake
Dulce de Leche
written by Ashley Fehr
Ingredients
- 300 ml can sweetened condensed milk (any size can will work)
- water to cover cans
Instructions
- Remove labels from cans of sweetened condensed milk (you can cook as many as you have room for, and any size will work!).
- Place cans in a large pot and cover with water — they need to be completely submerged so choose a large pot!
- Bring water to a boil over high heat, cover and reduce heat to medium-low. Cook at a low boil for 2.5-3 hours — 2-2.5 for a lighter, slightly thinner sauce, and 3 hours for a thicker, deeper sauce.
- Remove from water and cool completely before storing. Closed cans can be stored up to 3 months at room temperature before using.
Notes
Nutrition Information
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Margo says
Would this work in a canning jar ? I really do not want to cook it in the cans. Thank you in advance and for your recipes!!👏👏
Shalie says
I was wondering if it would work in a crock pot on high for a longer time? Has anyone tried it?
The Recipe Rebel says
Would love to know if you end up making it in a slow cooker!
Sandra George says
Do the cans ever explode? I have heard of that happening g.
The Recipe Rebel says
Hi Sandra! I’ve not had this problem before. Enjoy!
Deb Wilton says
I use this for the filling, along with a toasted pecan to make homemade chocolate turtles.
Ashley Fehr says
Great idea!
Mima says
It was easy, and it was good. But I don’t see me making this again without a specific purpose……besides just eating this with a spoon! I gave it 4 stars because it IS easy and it’s certainly good. BUT…..what a mess I had in the pan!! Sure wish I’d been warned to remove all of the glue from the can before boiling. I guess I expected it to dissolve and disappear into the water. But no! It dissolved into the steam and made the awfulest (a word in my book) mess inside the pan and lid. Tip: forget your usual cleaners and grab your WD-40.
I am so enjoying your recipes, Ashley. Thanks so much!
Ashley Fehr says
Thanks Mima! I honestly haven’t had any trouble just pulling the wrapper off and putting it in, but that is definitely a great heads up!
Beth says
Dulce de leche is my daughter’s favorite way to eat something sweet! Our kids have come up with great ideas for this recipe and I’m so excited to make this again! A family favorite is ice cream!
Ashley Fehr says
Thanks Beth!
Serena says
I love making dulce de leche! It’s amazingly simple and delicious
Jacqueline Meldrum says
We used to do this years ago but as you can buy it ready done I don’t bother anymore. I have been wondering lately if it would work with vegan condensed milk.
Ashley Fehr says
You can buy it in a jar, but the canned Eagle brand dulce de leche is just a thin caramel. Nothing like this which is thick and rich!
Maike says
Where has this been all my life? This recipe blew my mind. It’s so delicious and simple – I love it!
Ashley Fehr says
Yay! I’m so glad!
Cate says
This looks SO delicious! I’ve never made my own before but I can’t wait to try it!
Ashley Fehr says
I would love to hear how it goes!
Betty says
Do the cans need to be standing up
In ur pic they are laying on the side
I’ll be waiting to hear from you
Thank You
Betty
Ashley Fehr says
They don’t have to be standing up, they just have to be covered.
The Better Baker says
My mom use to make this for us when I was a kid. The ultimate treat. I was born a caramel lover. A local restaurant would serve slices of this luscious stuff on top of a pineapple ring! Add whipped cream and a cherry! So impressive..with very little work. The caramel must be refrigerated to be able to slice it. I served it at a ladies party years ago and those women still talk about this incredible dessert! Thanks for sharing!
Ashley Fehr says
That’s a great idea!