How to make Dulce de Leche

Dulce de Leche (pronounced DOOL-sey deh LEH-cheh) is a confection from Latin America that consists of heating sweetened milk until it caramelizes and becomes all rich and flavoursome!

Rich, silky and deeply caramelised, dulce de leche is one of the most beloved sweet spreads in Latin American cuisine. Its name literally means “sweet milk” in Spanish, and that description could not be more accurate.

Made by slowly heating sweetened milk until it thickens and turns a beautiful golden-brown colour, dulce de leche develops an irresistible flavour reminiscent of caramel, toffee and condensed milk combined.

This luscious spread is extremely versatile.

It can be used as a filling for cakes, sandwich cookies and pastries, swirled into ice cream, spooned over pancakes or waffles, or simply enjoyed by the spoonful.

In countries such as Argentina, Uruguay and Mexico, it is a staple ingredient in many traditional desserts.

While dulce de leche is widely available in shops, making it at home is surprisingly simple.

The most common method uses sweetened condensed milk, which slowly caramelizes as it cooks.

How to make Dulce de Leche:

Method 1: The Sealed Can Method (Traditional Shortcut)

This is the simplest and most widely used home method.

Place the unopened can of sweetened condensed milk in a deep saucepan.

Fill the saucepan with water so that the can is completely covered by at least 3–5 cm of water.

Bring the water to a gentle simmer.

Reduce the heat and simmer for about 2 to 3 hours depending on how dark and thick you want the dulce de leche.

Check the water level occasionally and add more hot water if needed so the can remains fully submerged.

After cooking, turn off the heat and allow the can to cool completely before opening.

Once opened, you will find a thick, smooth caramel spread.

Important safety note: Never open the can while it is hot and always keep it covered with water during cooking.

Method 2: The Saucepan Method

If you prefer not to cook the milk in the can, you can make dulce de leche directly in a saucepan.

Pour the condensed milk into a heavy-bottomed saucepan.

Cook over very low heat.

Stir constantly to prevent sticking or burning.

Continue cooking for about 30–40 minutes until the mixture thickens and turns a caramel colour.

Remove from the heat once it reaches your desired consistency.

Method 3: The Oven Method

This method gives excellent results with minimal stirring.

Preheat the oven to 200°C.

Pour the condensed milk into a shallow baking dish.

Cover tightly with foil.

Place the dish inside a larger roasting pan and fill the pan halfway with hot water to create a bain-marie.

Bake for about 1½ to 2 hours, stirring once or twice, until thick and caramel coloured.

Update: 4th November, 2014:

Method 4: Using the Pressure Cooker

This time I made the dulce de leche in the pressure cooker.  I removed the labels and put some aluminium foil on the bottom of the pot so as not to make noise when boiling but also to avoid leaving marks on the pot.  When the valve started turning, I lowered the heat and let it cook for 1 hour.

I let it rest inside until it cooled completely and then opened the pressure coooker.

Allow it to cool before using.

Tips for Perfect Dulce de Leche

Use a heavy saucepan if cooking on the stovetop to prevent scorching.

Stir gently but frequently when using the open-pan method.

Cooking time determines colour and flavour: shorter cooking produces a lighter, milder dulce de leche, while longer cooking creates a darker, more intense caramel flavour.

Store homemade dulce de leche in a sterilised jar in the refrigerator for up to two weeks.

Ways to Use Dulce de Leche

Dulce de leche is incredibly versatile in baking and desserts. It can be:

Spread on toast, crepes or pancakes
Used as a filling for cheesecakes, cakes and other pastries
Sandwiched between cookies such as Alfajores
Used to make a chestnut spread

Drizzled over or to make ice cream or fruit

Its creamy texture and rich caramel flavour elevate even the simplest desserts.

You can find many Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.

Other relevant recipes:

Dulce De Leche Banoffee Cheesecake

Chestnut Puree with dulce de leche

Kopiaste and Kali Orexi,