Can you imagine having the best homemade caramel with only one simple ingredient? Let me introduce you to Dulce de Leche! It’s a thick, sweet, and creamy caramel spread with a nutty color and a divinely delicious flavor!
Dulce de Leche is a Spanish phrase that means ‘sweet milk’ or ‘candy of milk’! Hence, just grab a can of sweetened condensed milk and boil it for several hours, then enjoy your best homemade caramel with almost any sweet snack or dessert!
Churros and Dulce De Leche: A Match Made In Heaven
Serving Suggestions
Dulce de leche is so delicious just straight out of the can! Also, it tastes perfect with many different recipes.
For example, try drizzling it on Oatmeal Pudding with a Twist, pouring it over Satisfying Fruit Salad and Irresistible Apple Nachos, or dipping some Chocolate Quinoa Cookies in it!
You can also enjoy Almond Milk Strawberry Pancakes (Dairy Free) as well as Four-Ingredient Chia Seed Pudding with homemade caramel sauce! And on top of all that, you can add some dulce de leche to a cup of aromatic Dalgona Coffee!
A Bowl Of Happiness
Top Tips
Only use a can of condensed milk that has a sealed lid. Do not use a can with a pull-tab lid because there will be pressure building up inside the can during the boil, and the lid may pop off.
Also, as long as you ensure that there is plenty of water surrounding the can at all times, the can will not overheat or explode, and milk will not burn onto the can’s sides.
Since the can is sealed, there is no need to refrigerate it. You can simply store it in your kitchen pantry and open it whenever you need it.
Note that you can have a more liquid caramel sauce after 1.5 hours of boiling, whereas 3 hours will give a brown and thick sauce.
Make sure the can have cooled to room temperature before you touch and open it, otherwise the homemade caramel will squirt out of the can like a fountain. Then, once the can is cooled, stir the thick sauce until smooth.
Your Sweet Tooth Will Thank You
Frequently Asked Questions
It will last about two weeks in the fridge if kept in a sealed container or three months if left in an unopened can.
The key difference between these two is that dulce de leche is made from sweetened condensed milk, and caramel is usually made from sugar and water.
It’s better to set an alarm so that you won’t forget when to turn off the stove. Otherwise, it may become too thick and curdled
Did Someone Say Dessert?
Ingredients
One can of sealed sweetened condensed milk, label removed.
How to Make Dulce de Leche at Home
Firstly, bring a large pan of water to a boil. Make sure that you put enough water in the pan to completely cover the can you’re about to cook for hours.
Second, remove all of the labels from the can of sweetened condensed milk before carefully submerging it in boiling water with tongs or a fork. To avoid bouncing the can off boiling water, place it on its side.
Thirdly, cook the can for 2–3 hours, making sure it is covered with water at all times. Also, add more boiling water if necessary to make sure that the can is always covered.
After that, using a pair of tongs, a fork, or a spoon, carefully take the can out of the pan and place it on a heatproof surface to cool.
Make sure the can has cooled to room temperature before you touch and open it, otherwise, the homemade caramel will squirt out of the can like a fountain. Then, once the can is cool, stir the thick sauce until smooth.
Finally, put the cooled dulce de leche in a tightly covered jar in the refrigerator for up to 3 weeks.
In case you want to enjoy it right away, just dip some fruits in it, spread it on cookies or bread, drizzle over cake or ice cream, or simply eat by the spoonful!
Creamy and Marvelous
Other Sweet Recipes To Try:
- Effortless Banana Bread Pudding
- Easy Three Ingredient Caramel Sauce!
- Easy knafeh with Mozzarella Cheese
- Sweet Potato Bake Filled With Walnuts
- Pan-Fried Honey Cinnamon Bananas
- Six Ingredient-Creamy Chocolate Fudgesicles
- Pecan and Cranberry Cheeseball Tray
- Middle-Eastern Pancakes (Atayif)
- Three-Ingredient Oreo Ice Cream Cake
- Simple Syrup (Ater)
Dulce de Leche (Boiled Condensed Milk)
Ingredients
- 1 can sealed sweetened condensed milk. label removed.
Instructions
- Firstly, bring a large pan of water to a boil. And make sure that you put enough water in the pan to completely cover the can you're about to cook for hours.
- Secondly, remove all the labels from the can of sweetened, condensed milk and then carefully submerge it into the boiling water using tongs or fork. Make sure you place the can on its side to avoid the bouncing of the can from boiling water.
- Thirdly, cook the can for 2-3 hours, making sure the can is covered with water at all times. Also, add more boiling water if necessary to make sure that the can is always covered in water.
- Note that you can have a more liquid caramel sauce after 1.5 hour of boiling, whereas 3 hours will give a brown and thick sauce.
- After that, using a pair of tongs, a fork, or a spoon, carefully take the can out of the pan and place it onto a heatproof surface to cool.
- Make sure the can has cooled to room temperature before you touch and open it, otherwise the homemade caramel will squirt out of the can like a fountain. Then, once the can is cooled, stir the thick sauce until smooth.
- Finally, put the cooled dulce de leche in a tightly covered jar in the refrigerator for up to 3 weeks.
- In case you want to enjoy it right away, just dip some fruits in it, spread it on cookies or bread, drizzle over cake or ice cream, or simply eat by the spoonful!
Notes
- Only use a can of condensed milk that has a sealed lid. Do not use a can with a pull-tab lid because there will be pressure building up inside the can during a boil, and the lid may pop off.
- Also, as long as you ensure that there is plenty of water surrounding the can surely at all times, the can will not overheat or explode, and milk will not burn onto the can’s sides.
- Since the can is sealed, there is no need to refrigerate it. You can simply store it in your kitchen pantry and open it whenever you need it.
- Note that you can have a more liquid caramel sauce after 1.5 hours of boiling, whereas 3 hours will give a brown and thick sauce.
- Make sure the can have cooled to room temperature before you touch and open it, otherwise the homemade caramel will squirt out of the can like a fountain. Then, once the can is cooled, stir the thick sauce until smooth.
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