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:


  • 14-oz can of sweet condensed milk 
  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.