Dulce De Leche

"I have cousins in Argentina who bring this as a gift every time they visit, but one cousin now lives in NJ and she showed me how to make it myself."
photo by dizzydi photo by dizzydi
photo by dizzydi
photo by Mommy2two photo by Mommy2two
photo by Mommy2two photo by Mommy2two
Ready In:
1hr 1min
14 ounces sauce


  • 1 (14 ounce) can condensed milk (NOT EVAPORATED)
  • aluminum foil



  • Pour 1 can condensed milk into 9 inch pie pan.
  • Cover with aluminum foil.
  • Put in large pan, roaster pan.
  • Fill large pan with boiling water.
  • Bake at 425°F for 1 hour or until thick and caramel colored.
  • Beat until smooth.
  • MICROWAVE METHOD: Pour 1 can condensed milk into 2 quart glass measuring cup.
  • Cook on 50% power for 4 minutes (stir every 2 minutes until smooth) Then cook on 30% power for 20-25 minutes or until thick and caramel colored.
  • Stir every 4 minutes for first 15 minutes, then every 2 minutes during the last 6-10 minutes.
  • Put in refrigerator covered.
  • Can be eaten over ice cream, with fruit, cake, cookies or with a spoon.

Questions & Replies

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  1. Feej3940
    I used this recipe because it had micrwave directions. Very tasty! My only problem was that it got to be a little "crystalized". But that was solved by using a hand mixer while it was still warm. I put this in the fridge & the next day, made ice cream. I added this & some chopped pecans to the ice cream. It was a hit at our dinner party! Some of the Dulce de Leche had settled to the bottom of the ice cream - not much, but that wasn't a problem at all. Very very good. All the recipes I used are in my menu "Mexican Dinner Party". Thank you very much for the alternative cooking methods - I was too scared to try the "heat-in-the-unopened-can" method some had mentioned! :)
  2. Mommy2two
    I wanted to to make my own dulce de leche, but there are so many different ways to do it I was having a hard time deciding how to do it. I decided to use the oven recipe and poured 3 (14 oz.) cans into a bread pan, placed it in a roasting pan, and then poured warm (but not boiling) water into the roasting pan. Since I had three cans of condensed milk, it took more like 3 hours to get the color I was looking for. I peeked once an hour and stirred with a spoon since it was definitely picking up more color around the edges. I added a couple of cups of water to the roasting pan the second time I checked the dulce de leche. Once I took it out, I whisked in the bread pan and it started out a little lumpy, but I was able to incorporate the lumps and it turned out delicious! So thick and smooth. My three 14 oz. cans of SCM made about 3 3/4 cups of dulce de leche. Thanks for your recipe, I'll be using this method in the future since it worked so well for me! I can't wait to use this in recipes, and on some ice cream!
  3. Chef en Virginie
    I used the oven method and it worked out great-- one word of advice for anyone trying it out: make sure your pie pan will fit in the roasting pan before adding the milk or boiling water!
  4. EURrosa1
    In Brazil we use the pressure; the longer you cook, the harder it will get. You can cook long enough to be able to slice it (it also gets darker too).
  5. hannahactually
    I used the oven method and found it superior to every other way of making dulce de leche I've tried before--the microwave method, which always makes me nervous for some reason, and the laborious stovetop method. I hate paying extra for pre-made dulce de leche when I can make my own, especially when it doesn't require hours spent watching the stove. I made this as a filling for bars, and it's totally delicious. Thanks so much for the easiest and most practical dulce de leche recipe I've seen yet! :)



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