Dulce de Leche is a thick caramel sauce made with just one ingredient! Perfect for cakes, ice cream, cheesecake and more!
See the step by step recipe video down in the recipe card.
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Who would have ever thought that one ingredient could be so life-changing?
This one ingredient Dulce de Leche is so easy to make, and requires just a couple minutes prep (if that!) and then a little bit of babysitting (it’s nothing, I promise!).
Thick, golden, caramel-flavored deliciousness that is the perfect spreadable consistency for pies, cheesecake, cake filling, or spooned over ice cream.
What is Dulce de Leche?
Dulce de leche is a thick caramel flavored sauce, that is usually quite thick. It comes to us from Latin America, and the original I’m sure is more of a labor of love (and likely worth it).
It’s made with more milk or cream than regular caramel sauce, so even though it is very rich and decadent, I usually find it less sweet than caramel sauce.
This shortcut Dulce de Leche is made with sweetened condensed milk, and is an easy treat!
It is perfect for using in cakes and pies where you want that caramel flavor but don’t want it running all over the place.
How to make Dulce de Leche:
I’ve included a more detailed recipe below, but here is a quick overview with a few extra tips!
- Grab a can or a few cans of sweetened condensed milk — you can use regular or low fat, both work great!
- Remove the labels from all cans and place in the bottom of a large pot.
- Add water so that the cans are completely covered — go for a little extra here if you have room because some will boil off as we cook the Dulce de Leche.
- Bring it to a boil and let it roll! I usually set the timer for 3 hours (2-2.5 for a thinner sauce that’s lighter in color), and check to make sure the water is over the cans periodically. You can put the lid on the pot to reduce the amount of steam that escapes.
- Let cool completely to room temperature before storing.
How long can I keep Dulce de Leche?
One of the benefits of cooking the Dulce de Leche in the sealed can is that it can be stored at room temperature for up to 3 months — perfect for last minute desserts!
If it opened, you can store it for up to 2 weeks in the fridge.
What can I use it for?
- Add a couple tablespoons to this Homemade Whipped Cream for Dulce de Leche Whipped Cream.
- Stir it into vanilla ice cream for an extra special frozen treat
- Spread a layer into these White Chocolate Gingersnap Oreos to take them over the top
- Swap it for the filling in this Millionaire Shortbread and save yourself a step!
- Spread a thick layer over cooled Instant Pot Cheesecake or Vanilla Cheesecake
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Dulce de Leche
- 300 ml can sweetened condensed milk (any size can will work)
- water to cover cans
- Remove labels from cans of sweetened condensed milk (you can cook as many as you have room for, and any size will work!).
- Place cans in a large pot and cover with water — they need to be completely submerged so choose a large pot!
- Bring water to a boil over high heat, cover and reduce heat to medium-low. Cook at a low boil for 2.5-3 hours — 2-2.5 for a lighter, slightly thinner sauce, and 3 hours for a thicker, deeper sauce.
- Remove from water and cool completely before storing. Closed cans can be stored up to 3 months at room temperature before using.
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