The easiest, creamiest and most delicious Dulce de Leche you’ll ever have!
The recipe has only one step and only one ingredient, and even though it stays for awhile in the oven, there’s nothing else to do!
In the end you’ll have this Dulce de Leche sauce that you can use for cakes, on top of bread, with fruit or by the spoonful.
The short answer is no, Caramel and dulce de leche are different.
While caramel is made of water and sugar, Dulce de Leche (as its name implies in spanish: Candy for Dulce and Milk for Leche) is traditionally made of milk and sugar instead. If you use goat’s milk instead of cow’s milk, it would be called Cajeta, which is commonly found in Mexico.
Luckily for us, Dulce de Leche can also be made with sweetened condensed milk, and it’s a pretty simple process.
There are a few ways to make Dulce de Leche with sweetened condensed milk:
With this method, which I’ve used before, you need to place a sealed and clean can (all paper removed) of sweetened condensed milk on its side, in a pot filled with water, until it’s completely covered.
Bring water to a boil and reduce heat until water is simmering. Cook for 1 to 3 hours -adding water so the can is completely covered at all times- depending on how dark you want your dulce de leche to be.
Be careful!!! Because of the pressure that’s forming with the heat and the closed can, it is possible that the can explodes, sending hot liquid and metal flying. This is why the can should be covered at all times with water.
When ready, let the can cool completely before opening
The second method, and the one that I used for this recipe, is using the oven.
Open the can and pour the condensed milk into a baking dish (any glass dish should work) and cover it with aluminum foil
Place the dish over a larger pan and fill with hot water until it reaches around 1 inch up the sides. Bake for 1-2 hours, depending on the color and consistency you’re looking for. The more time you bake it, the thicker and darker it will get (for color reference, I did 2 hours). Keep checking it and refilling with water if necessary.
When ready, take out of the oven, whisk and let cool completely before using
If you’re looking for more recipes to use this homemade Dulce de leche with, follow the links below:
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