How to Make Dulce De Leche From Scratch
This homemade recipe for dulce de leche comes together using just one ingredient: canned sweetened condensed milk. Slow-cooked in the oven until golden brown using a water bath, the result is an irresistibly creamy, thick dulce de leche sauce, perfect for drizzling over ice cream, cakes, and so much more.
Servings: 14
Calories: 91kcal
Equipment
- roasting pan without the rack, or an aluminum foil roasting pan
Instructions
- Prepare: Heat oven to 425°F with rack in middle position.
- Pour the contents of 1 (14-ounce) can of sweetened condensed milk into a 9-inch pie pan and cover tightly with aluminum foil. Set the pie pan in a roasting pan and create a hot water bath by adding enough hot tap water to the roasting pan surrounding the pie pan to reach halfway up the outside of the pie pan.14 ounces sweetened condensed milk
- Bake condensed milk in the middle of the oven. After about 45 minutes, check the water level and add additional hot water, if necessary. Continue baking, checking and adding more water every 45 minutes for a total cook time of up to 3 hours. You want the condensed milk to be thick and rich brown.
- Remove pie plate from water bath and cool, uncovered. Once cool, pour dulce de leche into a a mason jar or another jar with a tightly sealed lid in the refrigerator for up to 4 weeks.
Notes
- Store dulce de leche in a mason jar or another jar with a tightly sealed lid in the refrigerator for up to 4 weeks.
Nutrition
Calories: 91kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 36mg | Potassium: 105mg | Sugar: 15g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 0.1mg
