Mar 20, 2009

Homemade Dulce De Leche

Just thought I would share this recipe because I thought it was so neat that you could make your own and not spend tons of $$$ on it in the store. I definitely do not use this much but sometimes I run across a recipe that calls for it and Pat LOVES caramel type topping on ice cream or anything. Do be sure to prepare it way ahead of time because it takes quite a while to cook.

2 cans sweetened condensed milk

Pour the milk into a double boiler (or a stainless bowl over a sauce pan). Cook over low heat for 3-6 hours stirring occasionally until it turns a deep amber color. Remove from heat cool and refrigerate. It will thicken a lot once it's in the fridge and will store for 2-3 weeks.

PS - I am using this for a Chocolate Eruption Cheesecake that Pat, Auntie Sarah and Uncle Zack want for their B-day, I will let you know how it turns out!


  1. You can also remove the label from the can of the condensed milk, put it in a pan and cover completely with water. Simmer for 3 hrs (keep it covered in water) and you'll have the same result without having to use a double boiler type solution. As soon as the 3 hrs are up, I let it come to room temp and put in the fridge for use whenever I need it. Super simple!

  2. Thanks for the tip! I will have to try that next time.

  3. Yum... remind me to tell you about the yummy twix bar recipe that uses condensed milk for the caramel. It is soo good!

  4. My mom always did it in the can without opening it. It always came out great, but I hear it can be dangerous and sometimes the cans explode from the heat, so I've never done it that way since I've been on my own. Your double boiler way is probably safer.