I used to think dulce de leche was a specialty splurge until I learned how simple it is to make at home. This guide shows three reliable ways to transform one can of sweetened condensed milk into luscious, creamy milk caramel. Pick the pressure cooker for speed, the slow cooker for hands-off convenience, or the stovetop for a traditional approach.
Choose your method
- Pressure Cooker / Instant Pot: The quickest option — about 35–40 minutes cook time.
- Slow Cooker / Crock Pot: A set-and-forget approach — 8–10 hours on low.
- Stovetop: The classic method — a gentle simmer for 3–4 hours, checked regularly.
Ingredients
1 can (14 ounces / 396 grams) sweetened condensed milk, full-fat
Tip: You can cook up to 4 cans at once. Store-brand condensed milk works fine.
Note: Ideally the can ingredients list should show only milk and sugar.
Important notes and safety
- SAFETY FIRST: Do not open hot cans. Opening a hot can under pressure can cause severe injury. Always allow cans to cool completely before opening.
- Never leave the stovetop unattended. If using the stovetop method, stay nearby and check every 30 minutes to make sure the cans remain submerged.
- Remove sticky labels before cooking. Glue will soften and create a mess if left on. Scrub labels and residue off before cooking.
- Can types: Both regular cans (with a can opener) and easy-open ring-top cans work for these methods.
- Adjust consistency by cooking time:
- Shorter time = paler, thinner dulce de leche.
- Longer time = darker, thicker dulce de leche (like the photos).
Substitutions
To make a dairy-free version, use canned sweetened condensed coconut milk (thick consistency) in place of dairy condensed milk and follow the same instructions. This yields a vegan dulce de leche alternative.
Equipment
A 6-quart Instant Pot is ideal for speed, but a slow cooker works beautifully for unattended cooking while you sleep. For the stovetop method, use a heavy-bottomed saucepan large enough for the number of cans you plan to cook (about 3 quart for one can, 6 quart for up to three cans).
Have a sturdy pair of long tongs or a pot lifter to remove hot cans safely.
Storage
Unopened jars or cooled cans of dulce de leche can be stored at room temperature for a few months. Once opened, transfer to an airtight container and refrigerate for up to two weeks; it will firm as it cools. Warm gently in a double boiler or bring to room temperature before using.
You can freeze dulce de leche: press plastic wrap onto the surface, seal in an airtight container, and thaw in the refrigerator before use.
How to use dulce de leche
Dulce de leche is versatile. Try it in these ways:
As a cookie filling:
- Classic filling for alfajores.
- Sandwiched in sandwich cookies or thumbprints.
- Swirled into brownies or blondies for a caramel ribbon.
As a dessert ingredient:
- Base for mousse, layer in banoffee tart, or in no-bake chocotorta.
- Piped or spread as a cake or cupcake filling/topping.
As a topping:
- Warm gently and pour over ice cream.
- Spread over cookies, toast, or pastries.
Frequently asked questions
Dulce de leche is a rich, creamy caramelized milk confection. Here it’s made from sweetened condensed milk by slow heating until it reaches a thick, golden-brown, caramel-like consistency. It’s known by different names in Latin America, such as manjar or arequipe, and can be bought ready-made or prepared at home using the methods below.
They are related but different. Caramel is typically made by melting sugar and often finished with cream and butter. Dulce de leche forms by heating milk and sugar (or condensed milk) so the sugars and proteins undergo reactions that create the deep color and milky caramel flavor. Cajeta is a related version made with goat’s milk.
More dulce de leche recipes
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Alfajores de Maicena (Argentine Dulce de Leche Cookies)
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Chocotorta (Argentinian Chocolate Icebox Cake)
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Banoffee Tart (Caramel Banana Tart)
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Dulce De Leche Mousse
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📖 Recipe
Dulce de Leche
INGREDIENTS
- 1 can (396 grams, 14 ounces) sweetened condensed milk, full fat (up to 4 cans at a time)
- water, for boiling
INSTRUCTIONS
Prepare the cans
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Remove the paper label and any glue residue from the can(s) before cooking to prevent mess.
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Choose your cooking method.
Pressure cooker
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Place up to 4 cans upright in the pressure cooker insert and fill with water to the max fill line.
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Lock the lid and cook on high pressure for 35–40 minutes, depending on desired color and thickness.
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Allow the pressure to release naturally before opening the cooker.
Slow cooker
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Place up to 4 cans in the slow cooker and cover with water by 1–2 inches.
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Cover and cook on low for 8–10 hours.
Stovetop
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Choose a saucepan large enough for the cans you plan to cook (3 quart for one can, 6 quart for several).
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Place cans on their side, cover with at least 2 inches of water, bring to a boil, then reduce to a gentle simmer.
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Cover and simmer 3–4 hours. Do not leave unattended. Check every 30 minutes and add boiling water as needed to keep cans submerged.
Cool and store
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Remove hot cans with tongs or wait until water cools. You can speed cooling by placing cans in cold water.
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SAFETY WARNING: Do not open hot cans. Let them cool completely before opening.
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Once opened, transfer dulce de leche to an airtight container and refrigerate. Use within about two weeks.
NOTES
If the color or thickness isn’t quite right, adjust the time slightly the next batch.