Dulce de Leche

Updated: Jan. 16, 2024

Time Requirements

• Total Time: About 5 hours

• Prep Time: 1 minute

• Cook Time: About 3 hours (simmering) + cooling (30+ minutes)

Ingredients

Method 1: Stovetop (Using Sweetened Condensed Milk)

• 1 (14-ounce/397g) can sweetened condensed milk

Method 2: Stovetop (From Scratch with Whole Milk)

• 4 cups whole milk

• 1 cup granulated sugar

• ½ teaspoon baking soda

• Optional: ½ teaspoon vanilla extract

• Optional: ¼ teaspoon kosher salt

Preparation Methods

Method 1: Stovetop (Using Sweetened Condensed Milk)

Step 1: Prepare the Can

Remove the label from the can by peeling gently. If adhesive remains, run the can under hot water to soften the label, then scrub lightly with a sponge to remove all residue (critical to prevent discoloration in the pan).

Step 2: Submerge and Simmer

Place the cleaned can in a large, deep saucepan or stockpot. Fill with water to cover the can by at least 3 inches (7.5 cm). Bring water to a gentle boil, then reduce heat to low. Simmer uncovered for 3 hours, checking the water level every 20 minutes and replenishing with hot water as needed to maintain full submersion (prevents overheating).

Step 3: Cool and Store

Using tongs, carefully remove the hot can and place on a heat-safe surface. Allow to cool completely (30+ minutes). Open the can and serve warm or cold. For storage, transfer to an airtight container and refrigerate for up to 2 weeks.

Method 2: Stovetop (From Scratch with Whole Milk)

Step 1: Combine Ingredients

In a large, heavy-bottomed saucepan or Dutch oven, combine 4 cups whole milk, 1 cup granulated sugar, and ½ teaspoon baking soda. Stir until sugar dissolves completely.

Step 2: Simmer and Reduce

Gradually bring to a simmer over medium heat, stirring occasionally. As the milk begins to bubble and foam, reduce heat to low and stir constantly until foaming subsides (may occur 2–3 times). Continue simmering uncovered over medium-low heat, stirring every 5–7 minutes, for 30 minutes. Reduce heat to low and cook 15–30 minutes more, stirring frequently, until thickened and caramelized (coat the back of a spoon). If browning occurs, remove from heat briefly to cool the pan.

Step 3: Refine, Flavor, and Cool

Strain the mixture through a fine-mesh sieve into a medium bowl. Stir in ½ teaspoon vanilla extract and ¼ teaspoon kosher salt. Transfer to an ice bath, whisking occasionally to prevent skin formation, until thickened (15–20 minutes). Serve immediately or store in an airtight container for up to 2 weeks. Yields: 1½ cups.

Pro Tips & Community Notes

• Glass Jar Alternative: Replace the can with a sterilized glass Mason jar (leave 1–2 inches headspace for expansion). Seal loosely, submerge in boiling water for 3 hours, then cool. Monitor color change for caramelization.

• Pressure Cooker Shortcut: For faster results, use Melissa Clark’s pressure cooker method (from Dinner in An Instant): 20 minutes to build pressure, 40 minutes at high pressure, 20–30 minutes natural release.

• Texture Control: Adjust salt to taste (many prefer ¼–½ teaspoon extra). The baking soda in the whole milk method ensures even caramelization and a lighter texture.

Serving Suggestions

• Warm for a molten spread over toast, pancakes, or ice cream.

• Cold as a filling for cakes, cookies, or cheesecake.

• Pair with fresh berries or nuts for a balanced sweet-savory bite.

Refrigerate leftovers in an airtight container for up to 2 weeks.