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How to Make Dulce de Leche from Sweetened Condensed Milk

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Learn how to make dulce de leche from sweetened condensed milk.  With just one ingredient, you’ll prep this caramel colored confection in just five minutes. #dulcedeleche #sweetenedcondensedmilk #howto #easyrecipe #caramel #desserts #easydesserts

Learn how to make dulce de leche from sweetened condensed milk.  With just one ingredient, you’ll prep this caramel colored confection in just five minutes.  

A jar of dulce de leche and a spoon on a dark surface.

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Original content posted July 2017.  Updated March 2019.

Friends step away from the baking aisle at your grocery store and learn how to make dulce de leche from sweetened condensed milk in the comfort of your own home.  No need to purchase a lesser quality product at a higher price when you can easily make it yourself at home with just five minutes or less of work.  

I don’t know about you, but I can’t even drive to the grocery store in five minutes so this is definitely a win in both convenience and taste!

A spoon being pulled out of a jar of dulce de leche.

What is Dulce de Leche?

Dulce de WHAT?  In case you aren’t familiar with dulce de leche, it’s literally translated as candy made of milk.  The dictionary defines it as a traditional Argentinian dessert made by caramelizing sugar in milk.

An overhead view of a jar of dulce de leche.

Is Caramel and Dulce de Leche the Same?

Dulce de leche is sweet, it’s luscious and it reminds me a lot of caramel.  The key difference between these two is that dulce de leche is made from condensed milk, or milk and sugar, and caramel is made from sugar and water.

A can of Eagle Brand sweetened condensed milk.

Many recipe ask for you to place a can of sweetened condensed milk in a pot of water and cook the dulce de leche within the can.  NOT ME.  That freaks me out for so many reasons.  I have thoughts of exploding cans and leeching minerals.  Instead, I think you’ll find my directions ofhow to make dulce de leche from sweetened condensed milk easier and absolutely foolproof.

How to make dulce de leche from sweetened condensed milk, steps 1-4.

How to Make Dulce de Leche from Sweetened Condensed Milk

[1]  Empty sweetened condensed milk into an 8″ x 8″ baking dish. 

TIP:  This isn’t the time to try and cut calories!  You’ll want to use a full fat can of sweetened condensed milk for the best dulce de leche.

[2]  Cover baking dish with foil.

[3]  Place 8″ x 8″ baking dish inside a 9″ x 13″ baking dish.

[4]  Add water to the larger baking dish, filling it until water reaches three quarters up the sides of the smaller, covered dish.

Bake at 425 degrees for 90 minutes, being sure to check on the water level as it cooks to insure water remains at desired level.

TIP:  If you don’t feel steady enough to transfer the baking dish full of water into the oven, you can also put the baking dishes into the oven and then quickly pour water into the larger dish using a pitcher.

How to make dulce de leche from sweetened condensed milk, steps 5-6.

[5]  Remove foil from smaller baking dish.

[6]  Using a spatula, stir dulce de leche to combine.

TIP:  If you can resist eating this delicious concoction directly from the baking dish, more power to you!  You can also use it as the star ingredient of my crazy good Samoa Brownies, decadent Dulce de Leche Swirl S’mores Brownies and Dulce de Leche Chocolate Pudding Popsicles. 

How Long Does Homemade Dulce de Leche Last?

If you don’t have an immediate use for the dulce de leche you’ve made or happen to have leftovers, you’ll want to place the remaining amount in an airtight container in the refrigerator.  Stored correctly, it will stay good for one month although at my house, there is absolutely no way it wouldn’t be enjoyed long before then!

A spoon of dulce de leche rests on a black surface.

If you’ve tried How to Make Dulce de Leche from Sweetened Condensed Milk or any other recipe on Melanie Makes, please let me know your thoughts in the comments below.  I love hearing from you and respond to each and every comment!

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3.89 from 18 votes

How to Make Dulce de Leche from Sweetened Condensed Milk

Learn how to make dulce de leche from sweetened condensed milk.  With just one ingredient, you'll prep this caramel colored confection in just five minutes.  
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 14 ounces
Calories: 91kcal
Author: Melanie Bauer | Melanie Makes

Ingredients

  • 14 ounces sweetened condensed milk

Instructions

  • Preheat oven to 425 degrees.
  • Empty sweetened condensed milk into 8x8 dish. Cover with foil and place in 9x13 pan.
  • Add water to larger pan, filling it until water reaches three quarters up the sides of the covered dish.
  • Bake for 90 minutes, being sure to check on the water level as it cooks to insure water remains at desired level.

Nutrition

Calories: 91kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 36mg | Potassium: 105mg | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 0.7mg | Calcium: 81mg | Iron: 0.1mg

I have no doubt that after you learn how to make dulce de leche from sweetened condensed milk, you’ll be making it as gifts for friends and neighbors and sneaking it into desserts and baked goods whenever you get a chance.  Something along the lines of these decadent Dulce de Leche Gooey Bars, this Dulce de Leche Fudge or this Coconut Lime Dulce de Leche Bark.

Reader Interactions

Comments

  1. Tina Vawser says

    Hi, One use no one seems to have mentioned, so far, is using it in coffee drinks! It's Wonderful, Decadent and Transporting into coffee Heaven! I haven't made it yet, so I can't comment on that, but I do have a question. I notice you show the DdL in a Mason jar, can this be canned in mason jars (as similar to making other canned goods, and put up for later use as in gift giving and not having to refigerate until opened, just as the canned sweetened condensed milk?
    Reply

  3. Michael Taylor says

    90 minutes in the oven at 450 degrees uses a LOT of energy, and if you're making Dulce de Leche in the summertime, will heat up your kitchen when that's the last thing you want. You can do it much more efficiently in the can -- just put the unopened can in a medium-sized pot, cover with water by at least two inches, cover the pot, then hold it to a low simmer for three hours. Remove the can, allow it to cool, then open and transfer the Dulce de Leche to a jar. You won't waste nearly as much energy, won't heat up your kitchen, and will have less mess to clean up -- and it tastes great!
    Reply

  5. Randy says

    What should the consistency be like? I followed the recipe exactly but it was real watery. Didn't work trying to stir into brownies for the s'mores recipe.
    Reply

    • Melanie says

      Hi, Randy - The consistency should be thick and a bit like caramel. Definitely not watery! Feel free to shoot me an e-mail, would love to help you troubleshoot!
      Reply

      • Melanie says

        Can I ask what brand of sweetened condensed milk you're using? I've tried a few but wondering if it's one I haven't tried that's giving you issues?
        Reply

    • Melanie says

      Hi, Swaleha - I haven't tested this recipe that way so I can't say for certain. The oven is the easiest, hands off approach I've found!
      Reply

  7. Nathalie says

    For how long can it be stored and how would you recommend heating it up if you need it more pourable later on? Thanks
    Reply

    • Melanie says

      Hi, Nathalie - I would store it no longer than three days in the fridge. If you need to reheat, you could reheat over low heat until pourable.
      Reply

      • Sue K says

        You say up above that you can store it for up to 30 days in the frig and here you say 3? Really? My question since you do not state, what temperature is the water you are adding to the pan
        Reply

        • Melanie says

          Hi, Sue - You're just adding water from the tap so temperature doesn't matter as you're putting it into the oven. I'm confused by your comment about days though if you could clarify.
          Reply

  8. Judy says

    I want to serve the Dulce de Leche over vanilla panna cotta. Will the consistency of it be the same at room temperature as when it’s hot or cold? Thank you!
    Reply

  9. Julie says

    It worked! Do you take the pan with the sweetest thing ever right out of the water bath? Going to use it for alfajores, an Argentinian cookie like an Oreo but with dulce de Lethe between two shortbeard cookies!
    Reply

    • Melanie says

      Yes, it's usable as soon as it comes out of the oven, Julie. Thrilled that you're happy with it!
      Reply

  17. Brooke says

    Thank you SO much for the recipe! Can I refrigerate right away if I wanted to make it ahead of time to bring with me to a party to make a truffle there?
    Reply

    • Melanie says

      Hi, Brooke! I haven't tried doing this but think that it could work! Let me know what happens if you give it a try!
      Reply

  18. Jacqueline Fitzgerald says

    What if you wanted to flavour it with maple? Would you add maple syrup to the condensed milk before or after baking?
    Reply

  28. George says

    Cans exploding? Seriously? If you leave the an of condensed milk in a pressure cooker for the correct amount of time there will be no explosions. Minerals? What about the pan?
    Reply

    • Melanie says

      Hi, George - I was being a bit sarcastic, but I truly like my way of making dulce de leche instead of cooking it in the can. ;)
      Reply

          • Mely says

            And what an explosion it can be!!! As a new bride (married 3 weeks) back in the 60s, I tried the boil-the-unopened can method, left it boiling, while we went to church services (yes, gone about 3 hrs). When we returned, our kitchen had dulce de leche everywhere: stove, all appliances, countertops, shelves, floor, even the ceiling. The whole kitchen had to be repainted: it was a total disaster. Don't ever try this method unless you are able to watch it and replenish the water as it evaporates. Definitely the best dulce de leche. Thank you, Melanie

          • Melanie says

            Oh my, Mely! I can't imagine what a sticky mess that might have been! So glad you enjoy this super easy - and less disaster prone! - version! :)

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