Monday, August 16, 2010

Dulce De Leche

I don't know that I can really call this a "recipe." This has got to be the easiest Dulce de Leche ever to make. While, some may say this is a little risky, I've had no problems.

Since I discovered this last fall, I always like to keep a stock on hand. You'll see a few recipes using Dulce de Leche coming up on my blog, but this is definitely tasty straight out of the can. It also makes a delicious ice cream topping!


Sweetened Condensed Milk

Remove the labels off of the cans of sweetened condensed milk. Bring a large, deep pot of water to a boil. Place full (unopened) cans into the boiling water. Boil for 3-4 hours. (I make multiple cans at a time...if you're boiling 1 can for this long, you just as well boil multiple cans!) Be sure to keep the water level at least 1 inch above the top of the cans. After 3-4 hours, turn off the fire. Let water cool completely with cans in it (I usually let them sit overnight).

Open cans & dig in! (Keep in closed can until ready to use; once open, store in fridge)



  1. I've seen this on other sites too. Wasn't sure how long they will keep in the can once cooked, unopened. How long have you kept them?

  2. I've kept them for a couple months (but they don't usually last that long around here!) I would guess that as long as you use it by the expiration date on the condensed milk, it would probably be fine.

  3. We've been using this for years to make caramel pie like the ones at O'Charley's. After cool, just spread into a baked and cooled pie crust (or graham cracker crust) and chill in the refrigerator. Top with whipped cream, pecans, chocolate chips or whatever you like. Delicious!

  4. Really interesting "recipe". I tried it in a crock pot and it worked wonderfully. I just could not monitor it all day and gave the crock pot a try and it worked like charm. Now off to make the cupcakes. Thanks for sharing these awesome recipes.