5 Ways To Make Homemade Dulce De Leche Recipe

Pronounced dool say dee lay chay, dulce de leche is milk caramel made by cooking milk with sugar long and slow until most of the water is evaporated. The end result is a rich, golden-colored, creamy, thick, and luxurious syrup consistency. And it can be eaten on its own, used as an ingredient in other recipes, or as a filling in cakes, pies, tarts, and ice cream. Growing up, we did not have the option of buying dulce de leche, condensed milk, or evaporated milk. So, mom had no choice but to make her own every single time.
And if you have never made Dulce de leche yourself, you must try it at least once. The homemade version is always a winner. Ask my kids, it’s finger-licking good.

Methods to make dulce de leche at home

There are a few ways to make homemade dulce de leche from traditional stovetop to slow cooker, oven, or instant pot.

Traditional stovetop version – From scratch, using two basic ingredients: fresh milk and sugar. Then, cook on low heat until it becomes thick and deep golden in color. This one needs your constant supervision. Water bath method – Boiling the can of sweetened condensed milk in a large pot of water for several hours on the stovetop. The advantage of this method is that you do not need to keep an eye on it all the time. As long as there is water around the can you can leave it on its own.Oven method – Pour the sweetened condensed milk in a baking dish covered with aluminum foil in an oven-water bath for 90 mins.In an instant pot – Still in the can but cooked under pressure for 90 mins. Slow cooker – You put sealed cans in the slow cooker and cook for 8 to 10 hours.

Ingredients and substitutes

While dulce de leche needs only two ingredients, milk, and sugar, my recipe uses a few more ingredients. I’ll explain.

Baking soda – The baking soda helps prevent lumps and uneven cooking by keeping the milk proteins from coagulating. Yes, you can omit it and use a blender to blend out any lumps later.Vanilla – Use good quality vanilla extract because it makes a huge difference. Butter – This adds richness as well as a silky smooth, velvet-like texture and mouth-feel you won’t be able to stop eating.

5 methods – homeamde dulce de leche

1. Traditional dulce de leche recipe

Place milk in a heavy-bottom saucepan over medium heat and let it come to an almost boil. Then, turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.Pro tip – It is important to keep the heat low and stir frequently. Otherwise, the milk will scorch on the bottom giving the condensed milk a burnt smell.When the milk has reduced to about half, add the sugar and continue to simmer on low stirring frequently.Pro tip – We added the sugar after half the milk was reduced because sugar can burn easily.Next, add 2 tbsp water to the baking soda and add it to the milk.Pro tip – Baking soda prevents lumps. I prefer to add it now, after the milk had reduced to half. This way, I don’t have to worry about the milk overflowing.Continue to cook the milk on a low simmer until it is reduced to about 1/3 of its original volume. Then, add the butter and vanilla extract. Continue to cook on low stirring continuously.Pro tip – As the milk thickens you will need to stir continuously to prevent it from scorching at the bottom. Use a whisk to ensure there are no lumps.When the milk is thick and about 1/3 its original volume (1 1/2 cups), take it off the heat.Pro tip – The milk will continue to thicken as it cools. But, don’t worry, you can add a few tablespoons of warm milk if it becomes too thick.Then, pour into a clean mason jar or glass container. Let it cool completely at room temperature. Then, store it in the fridge for up to 2 weeks.

2. Dulce de leche in a can

Place the can of condensed milk in a pot of water. The water must be at least 3 inches above the can.Pro tip – If possible, remove the label from the can, but if it’s glued strong leave it for now and take it out later, when it releases in the hot water.Place on the stovetop on medium-high heat until it comes to a boil. Once it comes to a boil, reduce the heat to a simmer.Pro tip – Keep the heat on medium-low and turn the cans around once in a while so it does not cook on one side for too long.Continue to simmer on medium-low for about 3 hours adding more hot water as required to the pot.Pro tip – The can must be immersed in water at all times. So, make sure to top with more hot water as necessary.After three hours, turn the heat off and let the can cool in the water for another hour. When the water is warm, remove the can, cool on a wire rack. Then open it when cooled.Pro tip – Try not to open the can when it is still hot because it can cause the hot dulce de leche to spill out of the can and cause injuries.Next, pour the contents into a bowl or mason jar and give it a good stir. This will combine all the uneven cooking in the can. This can now be used or stored in the fridge for up to 2 weeks.

3. Dulce de leche in the oven

4. Dulce de leche in a slow cooker

5. Dulce de leche in an Instant pot

Six tips for success

How to use leftover dulce de leche?

Here are some of my favorite ways to use this treat.Well, you can eat it like a jam and spread on toast, pancakes, or waffles for breakfast. I love to drizzle it on a bowl of goat’s milk yogurt.Often, you can substitute caramel sauce with a delicious dulce de leche.Use it as a cake filling, in cookies such as alfajores. Use it in a banoffee pie with bananas.Fill it in pastries just like you would fruit jams or peanut butter.Use it as a filling in between cake layers, pies.Drizzle it over ice creams or tarts similar to using caramel or butterscotch sauce.Use it as an ingredient to make treats like my Dulce De Leche ice cream, glazed donuts, filled doughnuts/sufganiyot, cupcakes, Popsicles.

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