Dulce De Leche
Want a delicious, quick, and foolproof way to make caramel? Sweetened condensed milk when slowly heated, turns into a thick amber caramel. It’s perfect for drizzling over cheesecakes, ice cream, or whatever you like!
There are methods of cooking the condensed milk right in its unopened can, but I’ve found the results are not guaranteed every time. However if you’d like to try, the instructions for that method are below.
Adding the hot water to the roasting pan, allows the condensed milk to slowly heat up and it ‘buffers’ the edges so they don’t cook faster (and harden) than the middle.
Once it’s thick and a nice amber color, scrape it into a food processor and puree until smooth. It will firm up even more once it has chilled for an hour. It will keep for about a week in the fridge.
To make the dulce de leche right in its own can: Fill a stockpot with water and bring to a boil. Remove paper label from the can of sweetened condensed milk, and place on its side in the bottom of the pot. Allow to boil gently for 2 hours, replenishing water as needed to ensure can is always completely submerged. Allow to cool completely before opening can.
Dulce De Leche
- 2 - 14 oz cans sweetened condensed milk
- Pour milk into a 9x13 baking dish and cover tightly with foil. Place into a large roasting pan and add enough boiling water to come halfway up the sides of the baking dish. The water bath prevents the edges from cooking faster (and burning) than the middle.
- Bake at 425°F for about 1 hour and 15 minutes, or until thick and amber in color.
- Scrape into a food processor and puree until smooth.
- Place into a sealed container and refrigerate for at least an hour to firm up.
- Store in the fridge for up to a week (if it lasts that long!).
Method 2: To make the dulce de leche right in its own can - Fill a stockpot with water and bring to a boil. Remove paper label from the can of sweetened condensed milk, and place on its side in the bottom of the pot. Allow to boil gently for 2 hours, replenishing water as needed to ensure can is always completely submerged. Allow to cool completely before opening can.
I am hesitant to use the “in the can” method as I am not sure if any metal from the can will leak into the milk.
Could the milk be poured into a tightly sealing glass jar / mason jar and then boiled in a crock pot for two hours?
Can you tell me how to make dairy free caramel please? Thanks for your support.
If you type it in our search box you will find our recipe for Dairy Free Caramel Sauce – enjoy!
I personally don’t like the ‘in the can’ method, which is why I cooked it in a pan in the oven. I haven’t tried the crockpot method, the one I showed in the post worked great for me and was very simple.
From Jessica via email: “My mom used to put 4 cans of sweetened condensed milk (without labels) in a pressure cooker…with a little water in the bottom. In 45 minutes we had Dulce de Leche.”