How to make homemade Dulce de Leche

Written by alexandra fay Google
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How to make homemade Dulce de Leche
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If we had to pick one thing that Argentinians did right (aside from parilla and alfajores, artful cities and beautiful countryside), it would have to be dulce de leche. This sweet, milky caramel is up there with Belgian chocolates and Austrian pastries, and lucky for us, it's easily accesible. Not only can you find this silky confection at many specialty food shops, but it's also incredibly simple to make in your own kitchen. All you need is a can of sweetened condensed milk and a little bit of time.

— - Kitchen Daily, Huffington Post

There’s something about this rich, gooey, decadent treat that’s simply too difficult to resist. A popular sweet commonly found throughout Latin America, especially in Argentina and Uruguay, dulce de leche is a relative of caramel sauce and translates in English to “candy made of milk.” Unlike other caramel, dulce de leche is prepared by slowly heating and caramelising sweetened condensed milk, which comes out to be the perfect accompaniment on top of ice cream, dips for apples or bananas, icing on cakes or eaten by the spoonful.

Preheat the oven to 220°C/425°F. Open the tin of sweetened condensed milk and pour into an oven-safe casserole dish or pie plate. Sprinkle the milk with salt and cover with aluminium. Then, place the milk container inside a large roasting pan. Fill the roasting pan with hot water so that it reaches about ¾ up the sides of the dish with the milk. Bake for 45 minutes to 1 hour.

Take the roasting pan out of the oven and carefully uncover the dish with the condensed milk. Whisk the mixture for about one minute (until smooth), cover with foil, and return back to the oven. You may need to add more hot water to the roasting pan. Bake for another hour until the condensed milk begins to become a thick consistency and change to a golden brown colour.

Take out of the oven and whisk the dulce de leche for another 3 minutes. Let the mixture cook. You can then transfer it to a jar or container with an airtight lid, and keep in the refrigerator for up to two weeks.

Tips and warnings

  • While this sweet treat is called dulce de leche in Argentina and Uruguay, it’s known as cajeta in Mexico, arequipe in Colombia and manjar in Ecuador. You can quickly make dulce de leche in just 15 minutes following the pressure cooker method.

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