Dulce de Leche con Leche Condensada

Rating: 4.71 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Also simply known as caramel, dulce de leche is loved throughout Latin America. Use this easy dulce de leche to make your favorite treats - from banoffee pie to millionaire's shortbread.

By Fioa

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Recipe Summary

prep:
5 mins
cook:
3 hrs 5 mins
additional:
30 mins
total:
3 hrs 40 mins
Servings:
10
Yield:
1 14-ounce can
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Place can of sweetened condensed milk in a saucepan. Pour in enough water to come halfway up the sides of the can; bring to a boil. Reduce heat to medium; cover and cook, adding more water as needed, about 3 hours.

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  • Transfer can to a bowl of ice water using tongs. Let cool completely before opening, at least 30 minutes.

Cook's Note:

Make sure the pan doesn't run dry as the can might explode if there's no water in the pan.

Nutrition Facts

Per Serving:
126 calories; protein 3.1g; carbohydrates 21.3g; fat 3.4g; cholesterol 13.3mg; sodium 49.8mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Queencookalot!
Rating: 5 stars
10/15/2017
I’ve been told, but have not confirmed, that this is the recipe O’Charleys uses when making their famous Caramel Pie. I’m going to try it out this afternoon by doing as follows..... transform the sweetened condensed milk into the caramel luxury and when cooled empty into a graham cracker crust (actually I’m going to use two cans-one may not be enough!). I’ll top with a generous amount of heavily whipped cream and bittersweet dark chocolate shavings. Nut lovers can sprinkle toasted walnuts or pecans; either would work nicely! Refrigerate and indulge! Read More
Helpful
(6)
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Queencookalot!
Rating: 5 stars
10/14/2017
I’ve been told, but have not confirmed, that this is the recipe O’Charleys uses when making their famous Caramel Pie. I’m going to try it out this afternoon by doing as follows..... transform the sweetened condensed milk into the caramel luxury and when cooled empty into a graham cracker crust (actually I’m going to use two cans-one may not be enough!). I’ll top with a generous amount of heavily whipped cream and bittersweet dark chocolate shavings. Nut lovers can sprinkle toasted walnuts or pecans; either would work nicely! Refrigerate and indulge! Read More
Helpful
(6)
tmlong
Rating: 5 stars
09/23/2017
Love this! I've heard of this before but wasn't sure how it was done. This is amazingly simple, and the flavor is incredible. i covered the can completely with water and put it on it's side because I couldn't stop hearing, "NEVER heat a closed system." The reason is that pressure builds in the can as it's heated. The can is strong enough for the little pressure thats built, but I would never want to use a weakened can. Read More
Helpful
(4)
juliekay
Rating: 5 stars
01/10/2019
It tastes wonderful. I covered the can completely in water only because i added to much water to the pan. I let it cook for about 3.75 hrs and it has a rich caramel color. I did add a bit of vanilla to it after it cooled. I'm going try using it to sweeten my coffee and try it on ice cream. Read More
Helpful
(1)
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Kati Gessler
Rating: 5 stars
07/07/2017
My mother used to make dulce de leche exactly like this. It's delicious...i remember waiting and waiting and waiting for it to be done...it was always worth it. Read More
chrissieb
Rating: 5 stars
11/10/2019
worked great fabulous Carmel that isn't stiff easy for dipping Read More
burntthumb
Rating: 5 stars
12/31/2018
I used to make this in the 50's. But this time someone opened a can (to add to chocolate milk which should have been evaporated milk) and I'd like to know if I can do it in perhaps a double boiler?? Can anyone report success with this? Thank you Read More
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