Dulce De Leche … Dulche-de-licious!

1 May

Dulce de leche is a thick, caramel-like milk sauce.  It translates as “jam of milk” or, “milk jam”, and is made by heating condensed milk sloooowly.
So amazingly easy, but so SO yummy.

All you need is 2 cans of condensed milk.

About to be transformed...

So, once you have your cans, take the labels off and punch two holes into the top od the cans using a can opener (one on each side).

Don't mind the milk coming out, it'll solidify...

The holes need not be any bigger than this

Place them in a medium to large saucepan.  Fill with water approximately 1 centimetre below the rim of the can.

Bring water to a boil, and turn down to simmer.  The water should be bubbling only slightly.  Don’t worry about the cans making noise – it’s just the air bubbles underneath escaping.

Simmer the cans for about 2-2.5 hours.  The longer you simmer them, the thicker and stronger coloured dulce de leche you get at the end.  Keep topping up with boiling water when the level gets a little low.  Don’t worry, it’s completely safe as you have holes in the cans.  There will be NO explosions.  Just don’t forget to make holes.  Ok? Ok!

When finished remove the cans carefully with tongs.  At this point you can let the dulche de leche cool down a little, but if you’re impatient like me, make sure you use teatowels and watch out for hot liquids!

Carefully remove with tongs. VERY HOT. Caution!

When you open the cans the top layer will not look very different to normal condensed milk.  This is normal.

Pour the cans into a bowl.

Dig it all outta there...

Grab a whisk and mix it all up!


Try and refrain from eating it just yet...

Once sufficiently whisked, transfer the dulce de leche into a jar.  Let cool completely.

Perfect present for a sugar-aholic. Just add a pretty bow!

Once cooled down you can do whatever you like with it –

  • add it to baked goods (eg. cheesecake, brownies(coming soon!)),
  • use it as a spread on cookies,
  • icing on cupcakes,
  • decorative sauce for desserts (microwave it until runny)
  • or just eat it out of the jar!

Very dangerous stuff.

It will keep for a really long time.  Doesn’t need to go in the fridge (I find it goes a little too hard when it’s in there).  It probably won’t last long enough for you to be worrying about expiration anyway.

So easy, and oh so yummy.  Makes regular cakes and brownies into something special.  Believe me, one taste and you will be hooked.  Promise.

Jazzing up a cheesecake - easy peasy

Happy baking!

xx ChefCrissy


3 Responses to “Dulce De Leche … Dulche-de-licious!”

  1. liannelow June 16, 2011 at 9:48 pm #

    thanks for this! Am so gonna make it!! (:


    • Crissy June 18, 2011 at 12:00 am #

      It’s so yummy. you won’t regret it. And the longer you leave it in the more toffee-like it gets.

      P.S. : I added it to some brownies the other day. Wow. 🙂



  1. Tres Leches Cupcakes and fam time « YummySheBaked - September 4, 2011

    […] Dulce De Leche … Dulche-de-licious! (crissybakes.wordpress.com)


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