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Homemade Dulce de Leche: Classic and Quick Methods Recipe

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4.1 from 9 reviews

Dulce de Leche is a golden, creamy caramel sauce that enchants desserts with its thick, luscious texture and rich, sweet flavor. This recipe offers multiple methods to make this classic treat at home, including a slow-simmered milk and sugar method, a boiling method with sweetened condensed milk, and a baking method using a bain-marie technique. Each approach yields a beautiful caramel with a slightly different depth of flavor and consistency, perfect for drizzling over cakes, ice cream, or enjoying by the spoonful.

  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings

Ingredients

Classic Dulce de Leche

  • 4 cups whole milk
  • 1 1/2 cups sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Dulce de Leche with Sweetened Condensed Milk

  • 14 ounce sweetened condensed milk can

Instructions

  1. Prepare the Classic Dulce de Leche: In a large saucepan or pot over medium heat, combine the whole milk, sugar, and baking soda. Stir the mixture continuously as it heats to prevent scorching.
  2. Bring to a Boil: Heat the mixture until it begins boiling uncovered. Whisk occasionally, removing from heat if it threatens to boil over, then return once foam subsides to maintain a steady boil without foaming.
  3. Simmer and Caramelize: Reduce the heat to low and let the milk simmer uncovered for 1½ hours, stirring occasionally. This slow cooking allows the milk and sugar to caramelize and thicken into a deep golden-brown sauce.
  4. Add Flavorings: When the sauce thickens enough to coat the back of a spoon, remove it from heat and stir in vanilla extract and ground cinnamon to infuse warm flavor.
  5. Cool and Store: Carefully pour the dulce de leche into a glass jar and allow it to cool. It will thicken further as it cools.
  6. Boiling Method with Sweetened Condensed Milk: Remove the label from the sweetened condensed milk can and place it in a saucepan filled with water, ensuring the cans are submerged by 1–2 inches.
  7. Simmer the Can: Bring the water to a boil, then reduce heat to low and simmer the can for 2 hours for a light golden color or 3 hours for a darker, richer caramel. Maintain water levels to keep cans submerged.
  8. Cool and Whisk: Remove the can from water, allow it to cool completely, then open and whisk the dulce de leche until smooth.
  9. Baking Method with Sweetened Condensed Milk: Preheat oven to 425°F (220°C). Pour sweetened condensed milk into a pie or cake pan and cover tightly with foil.
  10. Bain-Marie Setup: Place the covered pan in a deep roasting pan and fill the roasting pan with hot water up to 1 inch deep.
  11. Bake: Bake in the preheated oven for 1 hour and 45 minutes. For a darker, richer dulce de leche, bake an additional 15 minutes.
  12. Cool and Serve: Remove the pan from the water bath, let cool, and then whisk to achieve a smooth caramel sauce consistency.

Notes

  • Stir the classic version frequently during simmering to prevent burning on the bottom of the pot.
  • Be patient; the slow cooking process is what creates the rich caramel flavor and thick texture.
  • In the boiling method, always ensure the cans remain fully submerged to prevent explosion risk.
  • The dulce de leche thickens as it cools, so do not overcook it if you want a more pourable sauce.
  • Use a glass jar for cooling to avoid reactions with metal containers.
  • Adjust cooking times for desired color and flavor intensity in all methods.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert Sauce
  • Method: Stovetop
  • Cuisine: Mexican, South American

Find it online: https://cozykitchenbymaya.com/homemade-dulce-de-leche-classic-and-quick-methods-recipe/