How to make Dulce de Leche

If you have never tasted homemade dulce de leche, you are in for a treat; this “magical” ingredient is essentially caramelized milk that is perfectly sweet and packed with flavor. Unlike standard caramel, which is sugar cooked down, dulce de leche is sweetened condensed milk cooked slowly, allowing the sugars and milk solids to undergo the Maillard reaction for a lovely depth of flavor. While you can sometimes find it in the Latin section of supermarkets, making it at home allows you to control the flavor intensity, ranging from a light, flowy caramel to a deep, dark, and rich sauce.

Below, you will find two simple methods to prepare this versatile ingredient: the stovetop boiling method and the oven baking method.

Ingredients

• Sweetened Condensed Milk: 1 to 3 cans (depending on how much you wish to make).
• Water: For boiling or creating a water bath.

Method 1: The Stovetop (Boiling) Method

This method is ideal for creating a supply for your pantry, as the milk remains sealed in the can.

1. Select the Right Can: Use cans of sweetened condensed milk that do not have a pull-top lid; solid cans are safer as pull-tops may pop off under pressure from the heat. Remove the paper labels from the cans.
2. Prepare the Pot: Place the can (or cans) into a large, deep pot. Fill the pot with enough water to cover the cans by one to two inches.
3. Heat: Place the pot over medium-high heat until the water comes to a boil, then reduce the heat to a simmer.
4. Simmer: Cook low and slow to achieve the desired color and flavor.
   • 2 Hours: For a beautiful light color.
   • 3 Hours: For a deeper color and richer flavor.
5. Maintain Water Level: It is crucial to keep the can submerged throughout the entire process. Check occasionally and replenish with hot or boiling water to maintain the one to two inches of coverage without bringing the temperature down.
6. Cool: Allow the can to cool down completely before handling or opening it to ensure safety.

Method 2: The Oven (Baking) Method

This method is faster and does not require monitoring water levels as closely, making it a great option if you plan to use the dulce de leche immediately.

1. Preheat: Preheat your oven to 425°F (220°C).
2. Prepare the Dish: Open the can of sweetened condensed milk and pour the contents into a pie dish.
3. Cover: Cover the pie dish tightly with foil to prevent the milk from drying out and to keep it moist.
4. Create a Water Bath: Place the foil-covered pie dish inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the pie dish (about an inch deep) to ensure an even bake and insulate the milk from the oven’s direct heat.
5. Bake: Place in the oven for approximately 1 hour and 45 minutes. You can subtract time for a lighter result or add time for a darker, richer sauce.
6. Whisk: Baking tends to produce a thicker result, so once finished, give the dulce de leche a whisk to loosen it up until it is silky and smooth.

Storage and Serving Tips

• Storage (Boiling Method): Unopened cans of dulce de leche made via the boiling method will last up to 3 months in your pantry.
• Storage (Opened/Baked): Once a can is opened, or if you used the baking method, store the dulce de leche in a sealed container in the refrigerator for up to 2 weeks.
• Kitchen Hack: It can be difficult to get every drop of sweetened condensed milk out of the can; try swirling a double shot of espresso in the nearly empty can and pouring it over ice for a delicious drink.
• Serving Suggestions: This ingredient is incredibly versatile and can be used in cinnamon rolls, tres leches cake, alfajores (shortbread cookies), mixed into coffee, or simply enjoyed by the spoonful.