Homemade Dulce de Leche
Homemade Dulce de Leche is rich, creamy, and incredibly easy to make with just one ingredient—sweetened condensed milk! Whether you pressure cook, simmer, or bake it, this golden caramel treat is perfect as a spread, filling, or dessert topping. Once you try it, you’ll never go back to store-bought!
Ingredients
- 1 can sweetened condensed milk
Instructions
- Remove the label from the can of sweetened condensed milk.
- Place the unopened can in a pressure cooker and cover it completely with water.
- Close the lid and pressure cook on high heat for 20 to 25 minutes, depending on how thick you want your dulce de leche:
- For a thicker consistency, cook for 25 minutes.
- For a softer texture, cook for 20 minutes.
- Let the pressure release naturally.
- Once it’s safe to open the cooker, carefully remove the can with tongs (it will be hot!).
- Let the can cool completely before opening. You can place it on the counter or in cold water to speed up cooling—but do not open it until fully cooled.
- Once cooled, open the can and transfer the dulce de leche to a clean jar.
- Store it in the refrigerator in an airtight container for up to 2 weeks.
Notes
1. Always Remove the Label First
Paper labels can burn or break apart, leaving residue in your pot or pressure cooker. Peel them off completely before cooking.
2. Keep the Can Fully Submerged
When boiling or pressure cooking, always ensure the can is completely covered with water at all times. Top up with hot water if needed during the process.
3. Let the Can Cool Completely
Opening a hot can is dangerous due to built-up pressure. Never rush this step. Allow it to cool on the counter or in cold water, but only open it once it’s fully cooled.
4. Use Full-Fat Sweetened Condensed Milk
Low-fat versions can work, but the texture is thinner and less creamy. Full-fat yields the best flavor and consistency.
5. For an Even Color (Oven Method)
If you’re baking it in a dish, stir once halfway through for even browning and a smoother texture.
6. Don’t Overcook for Pourable Sauce
If you want a thinner, drizzle-friendly dulce de leche, reduce the cooking time by 5 minutes. It will thicken as it cools.
7. Strain for Extra Smoothness
If you see lumps after opening or baking, whisk vigorously or strain through a fine mesh sieve for a silky finish.
8. Label and Date Your Jar
Homemade dulce de leche can last up to 2 weeks in the fridge. Label your jar so you know when you made it!
9. Freeze for Longer Storage
Dulce de leche freezes well in airtight containers for up to 3 months. Thaw overnight in the fridge and stir before using.
10. Experiment with Flavors
Once you’re comfortable with the basic recipe, try mixing in a pinch of sea salt, vanilla, or even cinnamon after it’s cooked for a fun twist!