Why You’ll Love This Recipe
Can you believe this only has one ingredient? And that it’s so easy to make? It does take time, of course, but once that pot of water is simmering, you can just walk away.
- Did I mention there’s just ONE ingredient? Technically two, if you count the water. No fancy gadgets, no complicated steps. Just a large pot and some patience.
- Thick, luscious caramel with very little effort: The end result is a rich, golden spread that’s sweet, creamy and smooth.
- It’s so versatile! Drizzle it over ice cream, swirl it into brownies, spread it on toast, dip fruit, use it to fill cookies and cakes, or simply eat it by the spoonful.
- Perfect for gift giving: Add a tag and a ribbon and it makes a perfect holiday gift for neighbors teachers and friends.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Homemade Dulce de Leche
This homemade dulce de leche is made with just sweetened condensed milk and a little patience. Perfect for drizzling over ice cream, spreading on toast, or swirling into your favorite desserts.
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Servings: 4
Calories: 10kcal
Ingredients
- 4 14 oz. cans sweetened condensed milk
Instructions
- Remove all the paper from cans of sweetened condensed milk.
- Put cans into a large dutch oven or stock pot. Fill pot with water, covering cans by at least one inch.
- Bring to a boil. Once boiling, turn down to a simmer.
- Cover slightly with a lid and let simmer for 2-4 hours. The longer it simmers, the thicker the caramel will be.
- Remove the cans from the water and let cool for one hour. Once cooled open the cans and transfer the caramel to a glass jar. Let cool completely before attaching lids.
- Keep dulce de leche stored in the refrigerator.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 11mg | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.01mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!Please consider Leaving a Review!
Recipe Tips
- Keep the cans covered: Make sure there’s always at least 1 inch of water above the cans. If the water level gets too low, the cans can scorch or even burst. Top off with hot water as needed.
- I suggest using an older pot if you have one. If not, make absolutely sure to get all of the glue from the labels off the cans or you will end up with a ring of sticky goo in your pot.
- Cool before opening: Resist the temptation to open hot cans–let them cool for at least an hour to avoid burns.
Storage Tips
- Refrigerator: Transfer cooled dulce de leche into clean, airtight glass jars and keep in the fridge for up to 2 weeks.
- Freezer: Transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
- Reheating: If the caramel becomes too thick, gently warm it in the microwave in 10–15 second intervals or place the jar in a bowl of warm water, stirring until smooth.
Variations and Fun Twists
- Salted: Stir in a pinch of flaky sea salt after opening the cans for a sweet and salty balance.
- Vanilla: Add 1/2 teaspoon of pure vanilla extract, or scrape in a vanilla bean.
- Spiced: Mix in a dash of cinnamon, nutmeg, or even pumpkin spice for a cozy, seasonal twist.
