How To Make Homemade Dulce De Leche
How to Make Homemade Dulce de Leche: Making your own creamy caramel is a lot easier then you might think. No candy thermometer is needed. The result is a creamy delicious caramel that isn’t too sweet like the candy version. It has a beautiful nutty color and wonderful depth of flavor, which I would describe as a milky caramel. ONE INGREDIENT—That’s all you need! Perfect for so many treats.
What is Dulce de Leche?
The many uses of dulce de leche
- ADD THIS INCREDIBLE CARAMEL TO ANY OF THE ITEMS LISTED BELOW
- COFFEE
- HOT CHOCOLATE
- FILLING FOR CUPCAKES
- TOPPING FOR CHEESECAKE
- ICE CREAM TOPPING
- SUNDAES
- COOKIES
WHAT YOU’LL NEED FOR THIS RECIPE
HOW TO MAKE HOMEMADE DULCE DE LECHE
- Remove the label from the can or cans.
- Place in a large pot.
- Fill the pot with water until the can or cans are covered 1-2 inches of water.
- Bring the water to a boil, reduce to a simmer.
- Simmer 3 hours; IMPORTANT—CHECK THE LEVEL OF THE WATER EVERY 30 MINUTES. HAVE A KETTLE OF BOILING WATER READY TO TOP OFF THE SIMMERING WATER AND BRING BACK TO COVERING THE CAN OR CANS 1 -2 INCHES.
- Remove from water and allow to cool completely before opening the can.
- TWO WAYS OF STORING:
- UNOPENED: Unopened cans of dulce de leche can be stored at room temperature for up to 3 months.
- OPENED: Transfer dulce de leche to an airtight container and refrigerate for up to 3 weeks.
SLOW COOKER METHOD
RECIPES USING DULCE DE LECHE
How to Make Homemade Dulce de Leche
Yield:
14-OUNCES
Making your own creamy caramel is a lot easier then you might think. No candy thermometer is needed. The result is a creamy delicious caramel that isn't too sweet like the candy version.
Ingredients
- 1 (14 ounce) can sweetened condensed milk
Instructions
Boiling Method:
- Take the label off the can
- Place can in a deep enough pot so the water can easily cover the can.
- Add water to the pot, making sure the water is a least 1 inch above the can.
- Bring to a boil, reduce to a simmer.
- Simmer 3 hours; IMPORTANT TO CHECK THE WATER LEVEL EVERY 30 MINUTES. NEVER LET THE WATER GET BELOW THE TOP OF THE CAN. HAVE A KETTLE OF BOILING WATER READY TO TOP OFF THE SIMMERING WATER AND BRING BACK TO COVERING THE CAN 1 TO 2 INCHES
- When the time is up, use tongs to take the can out of the water.
- Remove from water and allow to cool completely before opening the can.
- TWO WAYS OF STORING THE DULCE DE LECHE:
- UNOPENED: Unopen cans of dulce de leche can be stored at room temperature for up yo 3 months
- OPENED: Transfer dulce de leche to an airtight container and refrigerate for up to 3 weeks.
Slow Cooker Method:
- Place can or cans of sweetened condensed milk in a slow cooker (It's up to you if you want to remove the labels).
- Fill slow cooker with hot tap water.
- Cover (with a lid), tune slow cooker on low, cook 8 hours.
- Place finished milk on a cooling rack to cool to room temperature BEFORE opening the can.
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I’ve made this several times, it is sooo good. But the checking of the water…A MUST!!! Didn’t do that one time, left house for 20 min, came back and the can had exploded. Huge mess, pot and can around the corner of room, caramel all on my ‘popcorn’ ceiling. Lucky I wasn’t home because the kid would have sliced right thru someone. Check your water levels frequently. (Yes I know, never leave home with stove on🙄)
Oh WOW Kristi, That sounds awful!