Okay, let’s take a break from traditional fall flavors (is anyone else over pumpkin spice?!) and talk about what I’m LOVING right now: this Dulce de Leche recipe!
While you can buy Dulce de Leche at most grocery stores (check your baking or international aisles), there’s something special about making it yourself! First of all, people will be super impressed when they hear that you made your own Dulce de Leche
What is Dulce de Leche?
Originally from Argentina, Dulce de Leche loosely translates from Spanish to mean ‘candy of milk’. Its color is light brown, much like caramel, and its texture is smooth, creamy but quite thick so it can mostly hold its shape.
My first introduction to Dulce de Leche was on a family trip to Buenos Aires nearly a decade ago. Since then, I’ve always held fond memories of the sweet treat, which was served literally everywhere we went around town. Some variation of it was on every menu and it often came as a side with breakfast. Why eat a plain croissant when you can eat one with Dulce de Leche, amIright?
What can I do with Dulce de Leche?
Lots! For starters, you can eat it on its own. I love to dip apple slices into Dulce de Leche for a tasty afternoon snack or spread it on a rice cake. Yum!
I asked my Instagram community what I should make with my Dulce de Leche and they came back with some really great ideas. A people recommended ice cream (which I’m always down for – it’s like they know me or something) and a few people recommended alfajores.
In the past, I’ve stuffed pastry with Dulce de Leche for an easy (and yet so decadent) brunch treat and I’ve decorated cake with Dulce de Leche buttercream. To this day, that buttercream recipe is still one of my top performing blog post so I know that y’all have just as much of an appreciation for this latin american dessert delicacy as I do.
Really you can add Dulce de Leche to any of the places you might use caramel so the options are endless!
Tips for Success:
- While making your Dulce de Leche, don’t rush it. You can’t boil the water and cut the cooking time down. It has to be low and slow.
- Keep your can under water at all times! Check on the water level a few times during the cooking to make sure it doesn’t drop to below the can. If you need to add more, add boiled water.
- Once the time is up and you remove the can from the water, you’re going to want to open it. DON’T. You built up a ton of pressure during the cooking process so you risk injuring yourself if you try to open it before everything inside the can has cooled down.
Ready to make this Dulce de Leche recipe? Don’t forget to tag me in photos of your finished product when you share them on social media!
- 1 14-ounce can of sweetened condensed milk
- Remove the label on the can of sweetened condensed milk. Place in on its side in a pot of water, with enough water to cover the can. To be safe, it’s best to have the water level be at least a few inches above the highest point of the can.
- Turn heat to high until the water begins to simmer, then lower the heat to medium and let simmer for 2.5 hours. Check on the water level a few times during the cooking to make sure it doesn’t drop to below the can. If you need to add more, add boiled water.
- Once the time is up, remove the can and place on cooling rack until completely cool (~5 hours). Only once the can is completely cool, open the can and transfer to a container or enjoy immediately.