Dulce de Leche from Canned Sweetened Condensed Milk

Dulce de Leche is one of those magical, transformative ingredients: simple, sweet, and deeply caramelized. Using a can of sweetened condensed milk makes it surprisingly easy to create at home, without the need for elaborate equipment or long ingredient lists.

With just gentle heat and patience, the milk and sugar slowly caramelize into a rich, golden, velvety spread. You control the color, the thickness, and the flavor — from light, pourable ribbons perfect for swirling into ice cream, to deep, spreadable caramel for desserts and treats.

Making Dulce de Leche yourself gives you complete control over color, thickness, and flavor, from light, pourable ribbons to thick, spreadable caramel. Once you’ve made it, you’ll wonder why you ever settled for anything less than homemade.

Ingredients

• 1 can (≈ 400 g / 14 oz) sweetened condensed milk

Equipment

• Enameled Cast Iron Dutch oven

Method 1: Stove-top 

1. Place unopened can in a pot.

2. Cover with water completely (at least 2–3 cm above the can).

3. Simmer gently 2–3 hours, topping up water as needed.

   • Longer simmer → darker, thicker dulce de leche

   • Shorter simmer → lighter, pourable dulce de leche

4. Remove can carefully and let cool completely before opening.

Warning: Never open the can while heating, and keep water level above the can.

Method 2: Oven / water bath

1. Preheat oven to 220°C / 425°F.

2. Pour the condensed milk into a baking dish (avoid using the can directly in the oven).

   • A pie dish or small casserole works well.

3. Cover tightly with aluminum foil.

4. Place the baking dish in a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the baking dish.

5. Bake 1½–2 hours, stirring every 30 minutes.

   • The milk will gradually turn golden brown and thicken.

6. Cool completely before using.

   • It will thicken further as it cools.

Method 3: Stovetop in saucepan (from can, poured out)

1. Pour the condensed milk into a heavy-bottomed saucepan.

2. Simmer gently 30–60 minutes on low heat, stirring frequently.

   • 30 min → lighter, pourable for ice cream swirl

   • 60 min → darker, thick and spreadable

3. Cool completely — will thicken further.