Dulce de Leche Recipe

Growing up, I was known to eat spoonfuls of dulce de leche. Dulce de leche is a caramel spread. I imagine it's similar to kids eating spoonfuls of peanut butter. It's such a loved treat that some fútbol teams have been know to not leave home without it and have blamed their losses on not having it. Whether used as a spread, filling, or plain, it adds a sweet richness that taste DIVINE! You can buy it pre-made at shops specializing in Latin foods, but nothing beats homemade. Making it can be super easy and requires a little patience. As the saying goes, good things come to those who wait!

My abuelita's no-fuss Dulce de Leche:

Ingredients

  • 14-oz can of sweet condensed milk 
Directions
  1. Remove label on can
  2. Immerse can on its side in pot filled with room temperature water. Make sure to fill water until it's 2 inches above the can.
  3. Put pot over med-high heat until water simmers. Simmer for 2 hours for a lighter dulce de leche. Simmer for 3 hours for a darker dulce de leche. Make sure to maintain water level at least 1-2" above can. Add water to the pot as needed. *I usually check the pot every 30 min or so.
  4. Use tongs to remove can from water bath and set it on a wire cooling rack.
  5. Let can cool to room temperature. *Important to not open can when it's hot. The hot can is pressurized and can spray hot dulce de leche.
  6. Once open, use stirring spoon to give it a stir and try!

Drizzle over ice cream, fill alfajores or crepes, use as churro dip, swirl in brownies, or give as neighbor or hostess gift.