How to Make Dulce de Leche from Sweetened Condensed Milk (3-ways)
Published: October 29, 2016 · Modified: February 7, 2025 by Cindy Gibbs
Wanna know how to make Dulce de Leche from Sweetened Condensed Milk? Not only can you make this delectable creamy stuff from a simple can of sweetened condensed milk, you can make it three different ways with each one resulting in the same perfect creamy results.
Did you know you can make your own Dulce de Leche at home? All you need is a can of sweetened condensed milk, and choose one of three methods to make it. Each one is easy!
Ahhh…the endless possibilities that come with a can of that wonderful Sweetened Condensed Milk. Just when we thought we had come up with each and every possible delicious recipe to use this delectable sweet milk in, we found another use for it….cooking it until it turns into the most delectable and creamy Dulce de Leche. Oh, and can you imagine how many recipes you can use Dulce de Leche in, besides eating it right out of the can!!
What is Dulce de Leche?
Dulce de leche is a sweet dessert that’s made by slowly cooking milk and sugar until it becomes golden and thick with a caramel sauce consistency.
Some people are afraid to use the cans of SCM with the tabs on the lid. I’m not here to say that’s it’s not possible for one with a tab to explode. What I will say, from personal experience, is that I’ve done it many times with no problem. With that said, use the one you feel safe using.
How to make Dulce de Leche 3 Ways
Believe it or not, there are 3 easy methods you can use to make this delectable stuff. I’m going to show you two ways I’ve made it, and show you how Martha makes it the third way.
- Cooking the milk in it’s unopened can in boiling water.
- Baking the opened can in the oven.
- Cooking the opened can on the stove top (Martha’s method).
Method 1
Cooking the unopened can(s) in boiling water. In the pictures below I cooked two cans at one time, one with a tab and one without a tab. I placed the cans upright in one picture for illustration purposes only. You should lay the cans on their sides.
- Remove the paper labels from the cans. I suggest boiling no more than 2 cans at a time. The more cans in the water, the longer it will take to cook.
- Place the cans on their sides and cover them with at least two inches of water. Bring the water to a boil over high heat, then turn it down to medium. Check frequently to make sure the water level stays at least 2 inches above the cans at all times, throughout the entire cooking process. Cook for 3 to 3 hours. The longer you cook, the darker and richer the flavor, and the thicker it will be. Sometimes I cook it for 2 hours and use it for a fruit dip or sauce over ice cream. My favorite is to cook it for 3 hours and use it for frosting on a yellow cake.
- Once the caramel is cooked, use a pair of metal tongs or a spider to lift the cans out of the boiling water. Transfer them to a towel and dry them. Leave the cans unopened, and left to cool for at least 1 hour. Then refrigerate the cans for at least 2 hours. If you open hot cans they will explode and the Dulce de Leche will run down the sides and make a mess. The picture below shows a can that has been refrigerated before opening. Notice how thick it is! It will keep covered and refrigerated for up to 2 weeks or up to 2 months if unopened.
Method 2
In this method, the can or cans are opened and poured into a baking dish, before being baked in the oven. Start by preheating an oven to 425 degrees.
- Open the sweetened condensed milk and pour it into a shallow baking dish such as a pie dish. Cover the dish tightly with foil.
- Place the dish in a roasting pan or any pan that’s at least 2 inches deep. Place the foil covered dish in the pan. Place the pan on the oven rack and pour boiling water around it until the water comes at least have way up the side of the baking dish. Make sure the foil is wrapped tightly around the edges of the baking dish to ensure no water gets through.
- Bake for 1 hour & 45 minutes. Transfer to a cooling rack and remove the foil. Allow the dulce de leche to cool until it’s at least warm or cool. Whisk with a hand whisk to get rid of any lumps and make extra smooth.
- Transfer to a sealed container and refrigerate for up to 2 weeks.
Method 3
In this method the milk is opened and transferred to a sauce pan. Then it’s cooked on the stove top. Here’s the link where you can watch how Martha does it.
Pro tips for this recipe
- Method 1 – Make sure the cans are laying on their sides. Make sure if you’re boiling the cans to keep the water level at least 2 inches over the cans. The cans should be fully emerged in the water. Also make sure to not open the cans while they’re hot. This is important. If you do, the hot dulce de leche will spew out of the can and go everywhere, and you might get burned.
- Method 2 – Make sure to keep the hot water half way up the side of the baking dish while the milk is baking. If it evaporates during baking, add more.
Frequently asked questions
What’s the difference between Dulce de Leche and caramel?
The two might seem similar, but each is made with different ingredients.
Dulce de leche is made with milk and sugar and gets simmered until the mixture turns into a thick caramel looking sauce. Dulce de leche has a nutty flavor, closer to a toffee. It’s thicker than caramel, with a creamier flavor due to the milk content. The shortcut version in making dulce de leche is to cook sweetened condensed milk. The thick consistency makes it perfect for spreading on cakes, cookies, and other baked goods.
Caramel is made from cooking water and sugar until it reaches a caramelized state. There’s no milk, and the result a very distinct caramelized sugar taste with a sometimes hint of bitterness, depending on how long it’s cooked. Caramel can be cooked to different stages, resulting in thin, medium or thick caramel. It’s perfect for using as a dip or drizzling over things.
Oh yes…let me tell ya about my latest recipe creation that I used this wonderful stuff in. I created a Salted Caramel Brownie recipe, using an entire can of cooked Sweetened Condensed milk. I have to say that this is one of my best recipe creations ever. Chocolate and caramel should be married!!
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How to Make Dulce de Leche from Sweetened Condensed Milk (3-ways)
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 14 ounces 1x
- Category: Dessert
- Method: Bake/Cook
- Cuisine: Latin American
Description
This is the easiest and most delicious dulce de leche, so delicious you’ll want to simply get a spoon and go for it. However, you might want to save some to go on some of your favorite desserts.
Get Recipe IngredientsInstructions
Method 1: Boiling
- Remove the paper labels from the cans. I suggest boiling no more than 2 cans at a time. The more cans in the water, the longer it will take to cook.
- Place the cans on their sides and cover them with at least two inches of water. Bring the water to a boil over high heat, then turn it down to medium. Check frequently to make sure the water level stays at least 2 inches above the cans at all times, throughout the entire cooking process. Cook for 3 to 3 hours. The longer you cook, the darker and richer the flavor, and the thicker it will be. Sometimes I cook it for 2 hours and use it for a fruit dip or sauce over ice cream. My favorite is to cook it for 3 hours and use it for frosting on a yellow cake.
- Once the caramel is cooked, use a pair of metal tongs or a spider to lift the cans out of the boiling water. Transfer them to a towel and dry them. Leave the cans unopened, and left to cool for at least 1 hour. Then refrigerate the cans for at least 2 hours. If you open hot cans they will explode and the Dulce de Leche will run down the sides and make a mess.
- Refrigerate opened dulce de leche for up to 2 weeks. Place unopened cans in a pantry for up to 2 months.
Method 2: Baking
- Preheat an oven to 425 degrees.
- Open the sweetened condensed milk and pour it into a shallow baking dish such as a pie dish. Cover the dish tightly with foil.
- Place the dish in a roasting pan or any pan that’s at least 2 inches deep. Place the foil covered dish in the pan. Place the pan on the oven rack and pour boiling water around it until the water comes at least have way up the side of the baking dish. Make sure the foil is wrapped tightly around the edges of the baking dish to ensure no water gets through.
- Bake for 1 hour & 45 minutes. Transfer to a cooling rack and remove the foil. Allow the dulce de leche to cool until it’s at least warm or cool. Whisk with a hand whisk to get rid of any lumps and make extra smooth.
- Transfer to a sealed container and refrigerate for up to 2 weeks.
Method 3: Cooking opened on a stove.
Sounds so good. Thanks I will try this
Hi. Does this sauce harden after it cools? I’m wondering if it could be used to decorate cake pops and such.
Hi Yasmin,
No, it doesn’t. I don’t suggest using this on cake pops. It will not firm up enough. Happy Holidays!!
Cindy
Can condensed COCONUT MILK be used instead of regular condensed cow’s milk?
Hi Renee,
That’s a good question and one I honestly can’t answer. In baking, you can use both the same. However, if you’re cooking it down to make caramel, I’m not sure as I’ve never tested it. If you test it, please let us know how it turns out. Happy Holidays!
Cindy
How long would this stay in the fridge? And do you think this is easy to reheat?
Hi Savannah,
It will easily keep a couple of weeks in the fridge. If you reheat it, do it in 30 second intervals in the microwave.
Cindy
Eeks are u not concerned about the aluminum can giving off toxins into ur caramel when heating it.. I’m even paranoid buying food in cans. Would it not work taking it out of the cans into a sauce pan and cook it on the stove?
Hi Betty, I don’t have the specifics, but I have seen Martha Stewart do it that way. I believe it took about 4 to 5 hours.
I saw where you put the condensed milk in a microwave safe dish, cook on high for 2:00 minutes, then continue 2:00 minute intervals on medium stirring in-between each interval till it is the color and consistency of what you want, more intervals will darken and thicken the Carmel.
The cans are made of steel, not aluminum, so no worries. 🙂 (Soft drinks cans are usually aluminum, which is an additional reason to avoid soft drinks and beer.)
The can is tin not aluminum so there shouldn’t be any concerns.
For many years, ranchers, campers, hikers, etc have heated their canned food over a camp fire without issue.
Those cans aren’t aluminum
I’ve made this a few times when my kids were to younger and let me tell you it’s the best Carmel I’ve ever tasted. It 2as always a hit. You have to try this. Sometimes it needed a goid stir.
Is it good for carmel apples?
Hi Ruth, I haven’t used it for caramel apples. It works great as a dip for caramel apples, but I don’t know if it would stay on the apples without running off.
Will fat free condensed milk work?
Hi Allison, Yes it just won’t be as rich. This makes a great dipping caramel, but I don’t recommend using it for caramel apples. I believe it would run off the apple.
Can you mix it with popcorn?
Hi Melissa, I haven’t mixed this with popcorn. However, unless you bake it in the oven for a while it would be very sticky.
I love it I tried for the first time tonight and it’s the best caramel sauce at folded for 2 hours later on the side make sure it was fully emerged in the water took it out let it sit on the counter for about an hour pulled it off opened it up and it’s amazing great recipe will be my go-to from here on out!!!!
My results didn’t taste very much like Carmel and I cooked it fifteen minutes longer to be sure.
Disappointed!
I love making this, it really does taste better than store bought topping. I would rather 7se this instead of buying it. Kim
If you don’t want to use it right away, can you just put it back on the shelf and use it when you need it or do you have to open it after it cools?
Hi Ren, I don’t suggest putting it back in your pantry after cooking it. You can place it in a bowl with a lid and refrigerate it for several days.
I know this was a long time ago, but the answer is actually yes, you can cook it and store it unopened in the cabinet indefinitely. My Mexican grandma and mom have done so forever. It will be a lovely soft dulce de leche when you are ready to use it. Once opened, it needs to be refrigerated.
Hi Rae, Thank you so much for this info. I never knew that, and I’m sure many others didn’t either. 🙂
Thank you for your answer, it is exactly what I was wanting to know. I cooked several cans a couple weeks ago and didn’t see that one got left on the counter and not used.. (I know that says a lot about how cluttered my counters are). Thank you.
I have been doing this for years but doesn’t matter how cans are placed in water and after they cool for about an hour and a half I carefully open pour into a bowl add one tablespoon of butter and mix with hand beater on medium for about a minute and a half
I have been reading they will explode?
Can I use this for a caramel cheesecake?
Hi Whitney, Yes you can. However, I suggest that it’s somewhat chilled or the cheesecake is cold.
Is it to thick to put in squeeze bottle? Wanting to put over deep fried apples..
Hi Julie, No, it shouldn’t be. I use a spoon and drizzle it. If you slightly warm it for a few seconds in the microwave it will be pretty thin.
H Cindy, I’m making a batch of sugar free condensed milk from scratch. If I put it in a glass canning jar with tight lid and put it in a crockpot with water do you think it will work the same?
Hi Kory, Wow…I’m not sure. I have never tried that, but I’m a little doubtful. Maybe you could call Ball Canning and ask them. BallMasonJars.com. Sorry I’m not more help. Good luck! 🙂
I have made caramel sauce using Eagle Brand Sweetened Condensed Milk for years. I boil on the stove. I just made sure I was busy in the kitchen for 3 hours. Very easy and so delicious. I never had a problem of any sorts..
How long will it be shelf stable?
Hi Luann, I honestly can’t answer that, since I’ve always used it within a couple of weeks after making it. I’m assuming if you don’t open the can, it will keep a long time on the shelf, but I’m definitely not sure. Sorry, I can’t give you a better answer.
I’ve never made caramel on the stove top, but have made it in my crockpot. It came out very well. I did cook it right side up. I used a 3qt crockpot.
How many cans at a time did you do in the crockpot?
Hi Victoria, I always do two.
Do you keep the water boiling the whole time, I tried making it but it never turned to a nice brown Carmel color
Hi Lori, Yes…it should be at a boil and have plenty of water covering the can'(s) at all time.
can this be used as a cake filling or will it be absorb into the cake?
Hi Grace, You can use it as a filling, but I would cook it a little longer to make it a little thicker. It won’t soak into the cake, but it will tend to run off the top and down the sides.
I would like to do this product and make carmel sauce.
What i want to know is when i make it, can i put the content into a squeeze bottle or a air tight container.
I want to use it for ice cream and for baking.
Hi Dorothy, Yes, you can put it in either one.
Can this be used as an icing for cake?
Hi Shawndrea, It can, but it tends to run off the cake. My mother-n-law used to cook it and use on a milk cake, but she had to put toothpicks through the cake. The caramel tends to run and make the layers move.
Is condensed milk still good if it turns dark in the can before using?
Hi Linda, I’m not an expert, but I would say no, it’s not good.
Hi Linda and Cindy! I’ve been baking for abt 50 yrs now, followinf my mom’s and grandmother’s recipes. I have a tendency to ‘over-buy’ baking supplies, including condensed milk. While I’ve never had any tested, I have used condensed milk past its due date, and even already having a caramel color, with NO problems. I’ve tasted it, it tasted good. Everything I’ve ever used the older, darkened milk in came out fine, and no one became sick. I’ve used it in See’s fudge, 7-layer cookies, brownies, chocolate cakes, and various candies with no issues or off-taste. I cannot guarantee anything. I can only speak from my own experience. And, I use both SCM and sugar methods to make caramel!
Do the leftovers need to be refrigerated?
Hi Laura, Yes, once the can is opened it should be refrigerated in a container with a lid, (not in the can).
Can you use a pressure pot to make the Carmel from condensed milk?
Hi EJ, I’m sorry but I can’t answer that. I’ve never used a pressure canner.
Yes you can use a pressure cooker. That is how I used to make it all the time. Make sure the can is covered with water, cook on HI for 40 minutes and natural release. Cool the can on the counter before opening the can or it will explode.
Happy cooking!
Thanks Pat for the great information! 🙂
Have you added powder sugar to thicken for frosting?
Hi Celia, No, sorry I haven’t.
My mom used this trick it’s definitely a Latin favorite..I loved this on toast,apples,a dip for chocolate or strawberries it’s a winner for sure! Delicious…
Hi Cindy
Could I use this as filling in chocolate caramel filled Easter eggs in place of thick bought jarred caramel?Like a truffle?
Thanks, Diane
Hi Diane, I don’t see why not. It will be a little thinner, but it sounds like that’s what you want.
Hi Cindy,
How long after boiling the can to make the caramel, will I be able to leave it unopened in the fridge?
You want the contents to be no more than warm. If you open the can while it’s hot, the hot caramel will spew out and down the can, and you might get burned. I would allow at least two hours in the fridge, or place it in the freezer for about an hour.
If I boil the can ahead of time for the caramel, how long or how many days will it be good for, unopened in the fridge?
About 63 years ago a fried made a dish with the cooked eagle brand milk when cooled she sliced it and on a lettuce leaf put a pineapple slice canned then she sliced the Carmel put it on pineapple then cool whip cherry on top. I want to make this now but wonder how long to boil the eagle brand so I can slice it. Thank you June Miller
Hi June, You need to cook for at least 2 hours for a creamy pourable thickness. I don’t know how you would get it cold it enough to slice and also dump out of the can in one big piece unless you freeze it.
My mom would make this when I was young. I decided to try it and I did it exactly how you instructed. It came out delicious and I’m sorry to say that I could not stop eating it where I probably ate a quarter of an inch down in the can before I transferred it to a jar. So, so good!
Hi Gloris, I’m so glad it turned out perfect for you. Forget calories…just take a spoon and dig in. 🙂
I remember my mother teaching my older sister how to caramelize sweetened condensed milk in an open can; I never knew you could do it in an unopened can!
Would the carmel be good to make a pineapple upside-down cake??
Hi Kathy, I’ve not seen any recipes for pineapple upside down cake using caramel. If you try it, please let us know how it turns out. 🙂
Thanks for the reply. I was looking at recipes to make a pineapple upside cake and they made homemade caramel, just thought this would be a shortcut. I will try it and let you know 😀 would also be good over ice cream if not! so it won’t be wasted … or a spoon full or two or three 😀
Have you used this to mix in a homemade coffee creamer?
Hi Melissa, No I sure haven’t. Please let me know if you try it.:)
My MIL used to make caramel this way and she would mix ground pecans in with the caramel. Se then would bake a yellow cake (3 thin layers) and ice the cake with the caramel, pecan mixture. She was famous for her delicious pecan cake!!
Hi Sandi, Wow…my MIL did the same thing. She called it milk cake. She would make two layers of chocolate and one of yellow. She’s the person that told me about cooking the caramel in the can.
No, please DON’T cook this in an UNOPENED can!!! Open the can, put the contents in a pyrex or other dish, put it in a water bath and continue.
MABEL
So if you say please don’t cook this in an unopened can. Then please add a useful explanation for why people shouldn’t cook it in an unopened can.
Since for decades most likely millions of people have made great tasting Carmel in this fashion. Probably billions of times.. Without any problems, please feel free to put an actual reason for why we shouldn’t make delicious carmel , in this fairly quick, very simple way..
Especially since if done in this way you can keep it, if kept unopened even after cooking,, basically Indefinatly. So what exactly is (your) problem with it. Personally I love the ease of it, and the taste can’t be beat..
I dont know what the problem is with whoever stated not to use the can to boil the condensed milk in …news flash its been done fie years and years.. Civil War era years as a matter of fact… My grandmother makes this cake called rum cake and she puts the batter in .. guess what ..a can and boils it……and if you want to fact check this you can look up ..The sons of the veterans of the civil war,.,.. now onto another use for boiling condensed milk i actually use it in my homemade pumpkin pies instead of evaporated milk and OMG its yo die for .. its so much more creamier and it bakes a little bit quicker.. also my grandmother and my aunts tweaking and know how of baking for years …
Oh and Cindy you and i are a lit alike in our cooking and baking methods….so thanks and keep on baking and giving out tips
Tabitha Gray
I love e caramel more than chocolate, so this is a WIN-WIN for me! I’ve only tried the first method because it’s the easiest and I’m lazy 😀
Can you add bourbon to it?
Hi Kristine,
I can’t honestly say, since I haven’t tried adding bourbon. If you try it, please let us know how it turns out. 🙂