Dulce de leche

Dulce de leche recipe

What is dulce de leche? It is a thick, sweet, toffee-flavoured topping from Latin America, made from heating condensed milk low and slow for a few hours until it becomes caramelised. Dulce de leche literally translates to ‘[a] sweet [made] of milk’ in Spanish. It can be eaten on its own, or served over chopped bananas or ice cream, spread over bread or pancakes, or incorporated in desserts or sweet pastries. 

How to make dulce de leche

Here are two different methods for making this luscious topping: 

1. You can boil the can of condensed milk in a pot of water for 2 to 3 hours. While it is cooking, top up the pot with more water as needed to keep the can submerged. Once ready, take the can out of the pot with a pair of tongs and allow the can to cool to room temperature before opening it. Give it a good stir, and it’s ready to eat.

2. You can also bake the condensed milk in the oven, just like this recipe does. This is an easy method and takes less time than boiling – and because the condensed milk is poured out of the can, you can monitor the colour and take it out once it reaches your desired shade. Pour the condensed milk into a deep 2L (8-cup) ovenproof dish and cover with foil. Pop the foil-covered dish into a deep roasting pan that is filled halfway with hot water. Place in an oven that has been preheated to 220°C and bake for up to 2 hours. Halfway through baking, you may want to lift the foil to check the progress and that the deep roasting pan has enough water (it should be filled halfway with water throughout). 

How to use dulce de leche

Dulce de leche tastes like a creamier, milky caramel. The difference between the two is that caramel is made from water and sugar, while dulce de leche is made from milk and sugar. So, when you’re thinking about what to use dulce de leche for, think about what things you add caramel to, and you can do the same with dulce de leche! The only thing you may need to take note of is using a little less dulce de leche, because it tends to be a bit richer. Add a dollop of it to cookies, waffles, crème caramel, fresh cut up fruit, toast, ice cream, cakes, churros, pancakes or crepes. Ideally, if you’re making a Spanish dessert, choose dulce de leche instead of caramel, so that you get as close to the original intended flavour of the dessert as you possibly can.

Love this recipe?

Once you’ve made dulce de leche, you’re guaranteed to make it again and again! Planning to serve an assortment of toppings with waffles, pancakes or ice cream and need some recipe inspiration? Check out these ones for chocolate sauce, salted caramel sauce and easy lemon curd.