Did you know how easy it is to make Dulce de Leche? I have always lived in fear of burning or scorching the caramel gooey toffee goodness, so I tended to shy away.  I learned this foolproof process  years ago and it’s the only way I make Dulce de Leche.  To the creator: Kudos!  I would never have dreamed this up in a millennia!

In a nutshell, Dulce de Leche is made with a can of sweetened condensed milk which has been boiled in a pan of water. The length of time is solely dependent on the consistency you want to achieve.  I have done the homework for you so you will have perfect results every single time.

Method: Remove the label from the can of sweetened condensed milk. Place unopened can(s) in a pan that is deep enough to cover with at least 2 inches of water.  Remove the can and place pan of water on burner set at high.  As soon as the water starts to boil, place the cans back in the water and start the timing. You can turn the burner down to medium-high, but keep it boiling.  Check the water level every 15 minutes. I microwave about 3 cups on high for 2 minutes and then add to the boiling water. Add the water slowly to ensure it keeps boiling.

Remove the can(s) and let sit at room temperature for a few hours to cool off.  I usually do a few cans at once so I have at least 1 or 2 extra on hand. Write the hours (1, 2 or 3) with a permanent marker BEFORE boiling.

As you can see below: 3 hours is thick, holds it shape, but is spreadable; I use this for Banoffee Pie.   At 2 hours it is much softer, a few seconds in the microwave will make it thinner.  This can be used as a spread or combined with the 1 hour version.

The 1-hour toffee is terrific left at room temp for dipping fruit and churros. Sometimes I just dip in a spoon, for real.

Pictured below is the 1-1/2 hour caramel at room temp.

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Dulce de Leche

Recipe by Portlandia Pie Lady

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium-Easy, Easy

Rich and gooey caramel toffee sauce is a perfect topping for ice cream, dipping churros, bananas, apple chunks, or adding to pie filling, etc. The list is endless.

Cooking time

3

hours 

Yield

3

cans

Cook Mode

Keep the screen of your device on

Ingredients

• 3 unopened cans of sweetened condensed milk (labels removed) 14 ounce each

• Deep sauce pan or stock pot (deep enough to cover cans in 2 inches over the top of the can(s))

• Permanent marker (sharpie)

Directions

• With a permanent marker write on the cans how long you intend to boil them for (1, 2 or 3 hours) and remove the labels.
• Place the cans in the pan you are using and fill with water, making sure the water will be at least 2-inches over the top of the cans.
• Remove the cans, place pan of water on stove top on high. When the water begins to boil place cans back in pan, turning the burner down to medium-high. However, keep the water boiling.
• Check every 15 minutes and add hot water as needed to keep water level 2 inches over the cans. (I warm up 3 to 4 cups of water in the microwave.) Make sure to not add the hot water too quickly as to not stop the boiling. Whatever you do, do not ever let the water get below the top of the cans (they can explode).
• If taking out cans at various times, have some extra hot water to account for water/can removal displacement. When the timing is over remove cans with tongs and place on counter.
• Let them cool off for a few hours before you attempt to handle the cans or open them. Store unopened cans at room temp/pantry. Good up to 6 months (check label for expiration date).