Ooey, gooey, sweet, dark amber color sweetness eaten as candy, fudge, swirled in brownies, poured over ice cream, or used as a dip with your favorite shortbread or fruit… YUM! I’m talking about dulce de leche and caramel. They look similar in color, taste alike, and can be used in comparable ways. However, they are actually not the same, at least in preparation. Check out my 4 methods of making your own dulce de leche at home and use it as a caramel.
What is Caramel?
Caramel in its purest form is just granulated sugar that is heated to a liquid form and caramelized to a creamy substance. Water can be added to keep the sugar from burning as it cooks. After it has finished cooking, butter and/or heavy cream are added to help cool the mixture and add flavor depth.
What is Dulce de Leche?
Dulce de leche is Spanish for “candy from milk”, “caramelized milk”, or “sweet milk”. Dulce de leche is a common Latin & South American sweet treat spread used as a frosting on cakes and sandwiched between cookies. It is made primarily of milk and sugar, not water like caramel. It is heated low and slow until the liquid evaporates leaving milk solids and the sugar to caramelize to a dark amber or brown color.
My Dulce de Leche Inspiration
In the United States, it can be difficult to find already prepared dulce de leche in grocery stores. For decades, I’ve known people to use caramelized sweetened condensed milk to make dulce de leche. As I was learning about and creating my Argentine Alfajores recipe, I realized it was time for a dulce de leche post, too. After all, it’s a significant ingredient in those cookies.
Simple Dulce de Leche Preparation
Making dulce de leche is actually very simple. There are multiple ways of making it using a can of sweetened condensed milk. You can also make it from scratch. Regardless of the method, there really isn’t a need to buy it from the store (unless you need it now!). The bottom line is, making dulce de leche is about cooking low and slow requiring patience and time. I prefer to make my dulce de leche at least a day in advance prior to consuming or using it in recipes like in my alfajores.
Dulce de Leche Method Overviews
The first three methods of dulce de leche preparation use sweetened condensed milk in a water bath in a slow cooker, on the stove, and in the oven. The fourth method is homemade, from scratch, using common pantry and fridge ingredients that are condensed and caramelized on the stove.
Method #1: Sweetened Condensed Milk- Slow Cooker or Crock Pot Method
Can to Crock Pot & Bake
A can of sweetened condensed milk is ALL you need. Remove the label from a can of sweetened condensed milk. Place the entire, full, unopened can in the slow cooker. Cover the entire can with water, about an inch above it. Then, set the machine on low for 10 hours. Take a peek once in a while to ensure water is covering the can. With the lid on, the water shouldn’t evaporate. You will likely notice the water to begin bubbling with less than 4 hours to go. Don’t worry, let it bubble!
Remove Can from Crock Pot
Once the 10 hours are up, use tongs to carefully lift the can out of the pot and place it on a towel to absorb the water and on a heat-proof surface (cooling rack). Allow the can to cool some, but more importantly, it should depressurize before opening it. It will take 1-1 ½ hours.
Cool & Add Flavor
The can has cooled enough to open when the can gives a bit when pressed in as the pressure has decreased. Open it with a can opener and scoop the mixture into a bowl. Whisk in an optional ⅛ teaspoon of salt and 1 teaspoon of vanilla for added flavor. Be sure to whisk well to smooth out any lumps. Cover the container and store in the fridge for a couple of weeks. It can be used in whatever capacity you see fit. I personally like the “spoon in my mouth” method. 😉
Method #2: Sweetened Condensed Milk- Stove Top Method
Can to Saucepan & Bake
Basically, this method is the same as the slow cooker but over the stove top. As before, remove the label from a can of sweetened condensed milk. Place the entire, full, unopened can in a large enough pot that will allow water to cover the can. You can place a small dish towel under the can to prevent it from rattling around in the pan. Add enough water to cover the entire can by at least an inch. Cover the pot with the corresponding lid. Set the heat on medium with enough heat that the water bubbles the entire time and cook for 3 hours.
Maintain Water Level
It’s important to maintain the same water level throughout the cooking time, so check the level about every 30 minutes. Add water as needed to keep the can covered. If the lid fits well and continues to cover the pot, the liquid should not evaporate thus the water level should remain the same. Check it periodically, nevertheless.
Remove Can from Saucepan
Use tongs to carefully lift the can out of the saucepan and place it on a towel to absorb the water and on a heat-proof surface (cooling rack). Allow the can to cool some, but more importantly, it needs to depressurize before opening it. It will take 1-1 ½ hours.
Cool & Add Flavor
The can has cooled enough to open when the can gives a bit when pressed in as the pressure has decreased. Open it with a can opener and scoop the mixture into a bowl. Stir in ⅛ teaspoon of salt and 1 teaspoon of vanilla. Cover the container and store in the fridge for a couple of weeks. Use it in whatever dish you would like. I personally like the “spoon in my mouth” method… always! 😉
Troubleshooting: Not Caramelized Enough?
If the water isn’t hot enough, the milk will not heat to caramelization during the recommended 3-hours’ time. Unfortunately, you won’t know until you open the can. If you find that your dulce de leche didn’t caramelize enough, follow the Method #3: Sweetened Condensed Milk- Oven Baked Method below by emptying the contents into an 8×8-inch pan and continue cooking in the oven using the method as described.
Method #3: Sweetened Condensed Milk- Oven Baked Method
Bain-Marie?
All of these sweetened condensed versions follow the bain-marie method. “Bain-marie” is a French term referring to a hot water bath (translated directly as Mary’s bath). It’s often used in cooking to melt chocolate, keep food warm, or cook or bake delicate foods like custards and pudding evenly whereby preventing any sort of hardening or crust from forming.
Preheat Oven, Empty Can, & Bake
Preheat the oven to 425˚F (220˚C). Open and pour a can of sweetened condensed milk into an 8×8-inch baking pan. Cover the pan tightly with foil and place it in a larger baking dish (like a 9×13). Use a measuring cup and pour water in the larger pan (for ease, you can pour the water in after the pans are in the oven). Add enough water to fill the pan ¾ way up the sides of the covered dish. The water should be above the milk line. Bake for 1½-3 hours until the mixture reaches a dark amber, caramel color.
Maintain Water Level
You will need to check the water level periodically as the water WILL evaporate. Keep a kettle of boiling water going on the stove and pour that boiling water in the larger pan as needed (about every 30 minutes or so after the first 45 minutes). Adding boiling water from the stove will keep the oven water from cooling down. When you add water, add enough to maintain the original ¾ level up the pan. The smaller pan will likely bounce around a little in the larger pan. The water will bubble out to the bottom of the oven. This is normal.
Remove Pans from Oven
Carefully remove both pans. Then, remove the smaller pan from the larger one. Transfer the dulce de leche to a bowl. Whisk in ⅛ teaspoon of salt and 1 teaspoon of vanilla for extra flavoring. Be sure to whisk well to smooth out the lumps. Allow the mixture to cool, then cover and store in the fridge for up to a couple of weeks.
Method #4: From Scratch Dulce de Leche (using ingredients from your fridge & pantry)
“From Scratch” Dulce de Leche Ingredients
For the ingredients, you’ll need whole milk, granulated sugar, baking soda, salt, and vanilla.
Combine the Ingredients & Begin Heating
You need a large heavy-duty saucepan (3-4 quart), one that is 3-4 times larger than what will hold the ingredients. The milk will boil and may triple in size before you realize it so a large pot is recommended. Whisk together 32 ounces (4 cups) of whole milk, 250 grams (1¼ cups) of granulated sugar, ¼ teaspoon of baking soda, and ⅛ teaspoon of salt. Heat on medium-high until the mixture begins to boil, which will look more like an increased froth (~10 minutes).
Remain NEARBY!
Stand near the milk as it comes to a boil and stir frequently so it doesn’t boil over. Once it boils, reduce heat to low-medium and simmer the mixture; it should bubble consistently. Keep the saucepan uncovered and stir occasionally (about every 10 minutes or sooner, if needed). Leaving the milk mixture uncovered while it reduces allows for water to evaporate thus condensing the milk to a thick consistency.
Continue to Heat & Check Periodically
You may need to increase stirring frequency during the last 30 minutes to an hour. Stir often enough to keep the milk from boiling over and the milk on the saucepan bottom from burning. Cook for 1½ -3 hours or until the mixture is caramelized (it will still be liquid-y because it is hot; once it cools it will thicken). I have made this in an 1:30 and it has taken me almost 3 hours. The key is medium heat or hot enough for the mixture to bubble or it will take seemingly forever.
Add Final Touches & Cool
Remove the saucepan from the heat and whisk in 1 teaspoon of vanilla. Allow the dulce de leche to cool in the saucepan or go ahead and transfer it to an appropriate container (glass) to cool and store. Cover and refrigerate for up to 2 weeks.
Using Dulce de Leche
Use your dulce de leche however you see fit. For any leftover dulce de leche, use it as a spread over bread, crackers, and cookies. Use it like a frosting on cake or brownies. Heat and drizzle it over hot apple pie or use as an ice cream topping. Honestly, I prefer to just scoop it out with a spoon and eat it like peanut butter; no other ingredient needed to satisfy a sugar craving. 😊 Check out and compare the two different versions: homemade from scratch on the left and the caramelized sweetened condensed version on the right.
Dulce de Leche Final Thoughts
Whenever you need a caramel-like ingredient, I think dulce de leche fits the bill. All you need is a can of sweetened condensed milk… oh, and a little water, heat, and time. If you would rather have a homemade version, go for the whole milk and sugar heated on the stove. Either way, you can’t go wrong with a good tasting, sweet, caramel treat. As a side note, the canned version is thicker than the “from scratch” version. If you need a thick caramel for sandwiching cookies or in a recipe where the dulce de leche should be very thick, go with the sweetened condensed version. The “from scratch” version is great for spooning over ice cream or using as a dip.
Baker’s Perspective
Having made all these versions, I have to say that my preferred method is the first method using the slow cooker. You don’t have to watch the water level and there’s nothing to do until it has cooled. When I make this version, I start it after I wake up in the morning and by the time I go to bed, the dulce de leche is in the fridge. The oven baked method and the beginning of the “from scratch” method were the most labor intensive ones. For these, you really must keep an eye on the liquids. Regardless, be sure to use a whisk to smooth out all of these as the dulce de leche will clump and solidify during cooling.
Taster’s Perspective
I happily tasted all these versions. The sweetened condensed milk from the can tasted the same regardless of where it was caramelized. I love adding that bit of salt to balance out and cut the heavy sweetness. The vanilla adds a hint of extra flavor. The homemade version tasted different from the canned version. It was good but just different. To put it simply, they all just tasted like caramel to me. The sweetened condensed version makes a great spread while the “from scratch” version makes a great dip.
Check out my YouTube video for visuals of each step. “Rich & Creamy Dulce de Leche: 4 Methods of Preparation Including a “From Scratch” Version”.
Dulce de Leche Method #1: Sweetened Condensed Milk- Slow Cooker Method
Ingredients
- 1 can sweetened condensed milk
- ⅛ tsp salt optional
- 1 tsp vanilla optional
Instructions
- Remove the label from a can of sweetened condensed milk. Place the unopened, filled can in the slow cooker and cover it with water to about an inch above the top of the can. Cook on low for 10 hours. Use tongs to carefully lift the can out of the pot and place it on a towel on a heat-proof surface (cooling rack). Allow the can to cool before opening it (~1½ hours). Open the can using a can opener and scoop the mixture into a bowl. For balance and added flavor whisk in salt and vanilla. Cover and store in the fridge for a couple of weeks.TIP: You know when the can has cooled enough to open when the can gives a bit when pressed in as the pressure has decreased.
Video
Dulce de Leche Method #2: Sweetened Condensed Milk- Stove Top Method
Ingredients
- 1 can sweetened condensed milk
- ⅛ tsp salt optional
- 1 tsp vanilla optional
Instructions
- Remove the label from a can of sweetened condensed milk. Place the can in a large enough pot that will allow water to cover the can. You can place a small dish towel under the can to prevent it from rattling around in the pan. Add enough water to cover the entire can by at least an inch. It’s important to maintain the same water level throughout the cooking time, so check the level about every 30 minutes. Add water as needed to keep the can covered. Cook covered with the pot lid. Set the heat on low-medium with enough heat that the water still bubbles the entire time and cook for 3 hours. Use tongs to carefully lift the can out of the pot and place it on a towel on a heat-proof surface (cooling rack). Allow the can to cool before opening it (~1½ hours). Open the can using a can opener and scoop the mixture into a bowl. For balance and added flavor whisk in salt and vanilla. Cover and store in the fridge for a couple of weeks.TIPS: If the lid fits and continues to cover the pot, the liquid should not evaporate thus the water level should remain the same, but check it periodically. You know when the can has cooled enough to open when the can gives a bit when pressed in as the pressure has decreased.
Dulce de Leche Method #3: Sweetened Condensed Milk- Oven Baked Method
Ingredients
- 1 can sweetened condensed milk
- ⅛ tsp salt optional
- 1 tsp vanilla optional
Instructions
- Preheat oven to 425°F (220°C). Open and pour the contents of a can of sweetened condensed milk into an 8×8 dish. Cover the pan tightly with foil and place it in a larger baking dish (like a 9×13). Use a measuring cup and pour water in larger pan. Add enough water to fill it ¾ way up the sides of the covered dish. Bake for 1½- 3 hours. Check the water level during the baking process adding more to maintain original level. Bake until you reach caramel color. Remove the smaller pan from the larger one and stir the dulce de leche mixture. Spoon the mixture into a bowl and whisk in salt and vanilla for extra flavor. Allow to cool. Cover and place in a container in the fridge to store for a couple of weeks.TIP: Keep a kettle of water boiling over the stove. When you add water to the pan during baking, you will not decrease the water temperature by much.
Dulce de Leche Method #4: From Scratch- Stove Top Method
Ingredients
- 32 oz (4 cups) whole milk
- 250 g (1¼ cups) granulated sugar
- ¼ tsp baking soda
- ⅛ tsp salt
- 1 tsp vanilla
Instructions
- Whisk together milk, sugar, baking soda, and salt in a large heavy-duty saucepan. Heat on medium-high until the mixture begins to boil which will look more like an increased froth (~10 minutes). Stand near the milk as it comes to a boil and stir frequently so it doesn’t boil over. Once it boils, reduce heat to low-medium and simmer. Keep the saucepan uncovered and stir occasionally (about every 10 minutes or sooner, if needed). You many need to increase stirring frequency during the last 30 min. to an hour. Stir often enough to keep the milk from boiling over and the milk on the saucepan bottom from burning. Cook for 2-3 hours or until the mixture is caramelized (it will still be liquid-y because it is hot; once it cools it will thicken). Remove from heat and whisk in vanilla. Allow to cool in the saucepan or go ahead and transfer it to an appropriate container (glass) to cool and store. Cover and refrigerate for up to 2 weeks.TIPS: Use a saucepan 3-4 times larger than what will hold the ingredients since the milk will boil and may triple in size before you realize it. Leaving the milk mixture uncovered while it reduces allows the water to evaporate thus condensing the milk to a thick consistency.
Video
Interested in some other sweet treat recipes? Check these out.
Simple Scottish Shortbread Cookies
Gluten-Free & Vegan Scottish Shortbread Cookies
Argentine Alfajores (Sandwich Cookies)
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
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