Dulce de leche is a golden, creamy, caramel-like spread beloved across Latin America — and for good reason. With its rich flavor and smooth texture, it’s perfect for spreading on toast, swirling into desserts, or simply eating by the spoonful.
The best part? You can make it at home with just one ingredient — and today, you’ll learn three different methods to get it just right.
What Is Dulce de Leche?
Dulce de leche (Spanish for “sweet milk”) is made by slowly heating sweetened milk until it thickens and caramelizes. The result is a deep, toasty, and sweet spread that’s smoother and richer than traditional caramel.
Most homemade versions are made from sweetened condensed milk.
3 Easy Methods to Make Dulce de Leche
1. Boiling a Can (Traditional Method)
✅ Best for: Classic flavor and texture
⚠️ Requires attention and safety precautions
What You Need:
- 1 can sweetened condensed milk (unopened)
- A large pot
- Water
Instructions:
- Remove label from the can.
- Place the unopened can in a deep saucepan and cover it with water by at least 2 inches.
- Bring to a boil, then reduce to a gentle simmer.
- Simmer for 2.5 to 3 hours, checking regularly to keep the can submerged.
- Carefully remove and let cool completely before opening.
⚠️ Never let the water level drop below the can. The pressure can build and cause it to explode.
2. Oven Method
✅ Best for: More control, less risk
⏱️ Takes about 90 minutes
What You Need:
- 1 can sweetened condensed milk
- A baking dish
- Foil
- Deep roasting pan
- Hot water
Instructions:
- Preheat oven to 220°C (425°F).
- Pour condensed milk into a shallow baking dish (glass or ceramic).
- Cover tightly with aluminum foil.
- Place dish inside a larger pan and fill outer pan with hot water halfway up the sides.
- Bake for 1.5 to 2 hours, checking every 30 minutes and refilling water if needed.
- Stir gently at the end for a smooth texture.
✅ This method is safer than boiling the can and delivers great flavor and color.
3. Stovetop in a Saucepan (Opened Can)
✅ Best for: Small batches and closer control
🔁 Needs frequent stirring
What You Need:
- 1 can sweetened condensed milk
- Heavy-bottom saucepan
- Wooden spoon or spatula
Instructions:
- Empty the can into a non-stick or heavy-bottomed saucepan.
- Cook over low to medium-low heat, stirring constantly.
- Stir and scrape the bottom to avoid burning.
- Cook for 30–40 minutes, until thick and caramel in color.
- Remove from heat and let cool.
✅ You can add a pinch of salt or vanilla at the end for extra depth.
Dulce de Leche Troubleshooting
| Problem | Solution |
|---|---|
| Too thick/hard | Add a splash of milk and stir while warm |
| Too pale | Cook longer or increase oven time |
| Grainy texture | Stir more often / strain before cooling |
| Burned bits | Cook over lower heat and stir constantly |
Storage Tips
- Store in an airtight container in the fridge for up to 2 weeks
- Let it come to room temperature before using
- Can be frozen in small portions for up to 3 months
- Reheat gently to loosen consistency
Ways to Use Homemade Dulce de Leche
- Spread on toast or pancakes
- Swirl into brownies or cheesecake
- Spoon over ice cream or yogurt
- Fill crepes, churros, or donuts
- Layer in cakes and trifles
- Eat with a spoon (no judgment!)
Homemade Is Always Sweeter
Dulce de leche is one of those magical treats where a little time brings huge reward. Whether you choose to boil, bake, or stir, the result is the same: creamy, golden sweetness that transforms any dessert into something special.
Now that you know how to make it at home safely and easily, you’ll never need to buy the jarred version again.