An easy Dulce de Leche (Cooked Condensed Milk) recipe using just one ingredient. Sweetened condensed milk is gently cooked until it turns into a thick, creamy, caramel-like spread that works beautifully in many desserts. Enjoy it straight from the can, with ice cream, stirred into coffee, or spread on apple slices.
Dulce de Leche (Cooked Condensed Milk) Recipe:
Cooking sweetened condensed milk to make dulce de leche is a common practice in many households. In Ukraine we called it sguschonka and used it for cookies, cakes and other desserts that require thick, stable fillings. This method gives reliably rich, creamy results with minimal hands-on time.
Note: cans often carry a warning not to heat them in an unopened container—this simply means don’t microwave or place a sealed can directly in an oven or on a stovetop without water. Always keep the cans fully submerged while cooking to prevent overheating or damage to the cans.
I often cook several cans at once so I have dulce de leche ready for spontaneous baking or quick desserts like a waffle cake. The cooked condensed milk becomes a versatile sweet filling or spread.
What is Dulce de Leche?
Dulce de leche is a thick, caramelized sauce made by heating sweetened condensed milk until it browns and thickens. The result is a creamy, sweet confection with a nutty brown color and a unique flavor that sits somewhere between caramel and a sweetened milk jam. Depending on how long you cook it, dulce de leche can range from a sauce-like consistency to a firmer, candy-like texture.
Compared to traditional caramel—made from sugar and water—dulce de leche starts with milk and sugar already combined, making it easier to produce a deeply flavored result when using store-bought sweetened condensed milk.
Ingredients:
This recipe requires only one primary ingredient (water is used for cooking and not counted). Use any brand of sweetened condensed milk you prefer—many cooks favor Nestle La Lechera, but Eagle Brand or store brands will also work. You can cook between one and five cans in a single pot in one layer. Always cover the cans with room-temperature water so they remain fully submerged throughout the process.
How to Make Dulce de Leche From Condensed Milk
- Remove labels from the cans.
- Place cans of sweetened condensed milk upright in a large pot. You will need a pot with a lid.
- Cover the cans with room-temperature water, ensuring the water level is at least 2 inches above the cans.
- Bring the water to a gentle rolling boil over medium-high heat. Then reduce heat to the lowest setting and simmer for 3 to 3 1/2 hours for the thickest texture. Keep the cans submerged at all times; add hot water if the level drops during cooking.
- When the cooking time is complete, turn off the heat and let the cans cool in the water to room temperature before removing them. Cooling in the water helps the dulce de leche set to a thicker consistency.
- If not using immediately, refrigerate the unopened cans once they reach room temperature. Properly stored, unopened cans will keep for up to one month.
How Long to Cook Condensed Milk?
Cooking time determines color and thickness:
- 2 hours: lighter, golden dulce de leche with a thinner, saucier texture.
- 3 to 3 1/2 hours: darker, richer color with the thickest possible texture.
How to Store Dulce de Leche
Allow cans to cool to room temperature in the water. Store unopened cans in the refrigerator for up to one month. Once opened, transfer any leftover dulce de leche to an airtight container or glass jar and refrigerate. Do not store opened dulce de leche in the original can.
Is Dulce de Leche Caramel?
They are related but different. Dulce de leche is made by heating sweetened condensed milk (milk plus sugar), while caramel typically begins with sugar (and sometimes water) that is cooked to brown, then finished with butter or cream for a sauce. Dulce de leche naturally contains milk solids and higher overall sweetness due to the condensed milk base.
Ways to Enjoy Dulce de Leche
Although many people enjoy it by the spoonful, dulce de leche shines as a component in desserts. Its thickness makes it ideal for fillings and frostings, especially in layered or traditional Ukrainian treats. Popular uses include:
- Sweetener for coffee or hot chocolate (mix with milk)
- Drizzled over crepes, ice cream, brownies or pancakes
- Filling for cookies or pastries
- Dulce de leche-coated apples or as a dip for fruit
- Spread on crackers, graham crackers or bread
- Layered in cheesecakes or between cake slices
Tips for Making Dulce de Leche
- Use a stainless steel pot for even heat control and durability.
- Cover the pot with a lid to reduce evaporation and the need to add water.
- Lower the heat as soon as the water reaches a gentle boil to maintain a steady simmer.
- Monitor the water level closely so cans remain submerged; insufficient water can cause cans to overheat.
- Never open cans while they are still hot—internal pressure can cause the dulce de leche to spurt out.
- Refrigerate cooled, unopened cans for longer shelf life. Transfer opened dulce de leche to an airtight jar; do not refrigerate opened dulce de leche in the can.
Best Brand of Sweetened Condensed Milk
Many cooks prefer Nestle La Lechera for its flavor, but Eagle Brand and most store brands will also produce excellent results. I usually keep at least a couple of cans on hand because sweetened condensed milk also tastes great before cooking.
Where to Buy Dulce de Leche
Prepared dulce de leche is widely available in grocery stores, but many cooks prefer homemade for its purer, fresher flavor. Store-bought versions can contain additives that change the texture or taste compared to homemade cooked condensed milk.
Favorite Dulce de Leche Desserts
Dulce de leche is wonderful in many pastries and cookie fillings. Some favorite uses include walnut-shaped cookies filled with dulce de leche, peach pastries with dulce de leche centers, and Ukrainian waffle cakes layered with dulce de leche.
- Oreshki (walnut-shaped cookies) with dulce de leche filling
- Peach cookies filled with dulce de leche
- Ukrainian dulce de leche waffle cake—an easy, crowd-pleasing dessert
Dulce de Leche (Cooked Condensed Milk)
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Ingredients
- 4 cans sweetened condensed milk
- water – room temperature (for cooking)
Instructions
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Remove the labels from the cans.
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Place cans upright in a large pot. You will need a pot with a lid.
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Cover the cans with room-temperature water, at least 2 inches above the cans.
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Bring water to a light rolling boil, reduce heat to low, and simmer for 3 to 3 1/2 hours for a thick, dark dulce de leche. Keep cans submerged and add hot water if needed.
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Turn off the heat and allow the cans to cool in the water to room temperature to set the texture. Do not open cans while hot.
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Refrigerate unopened cans once cooled for up to one month.
Notes
- Storage: Cool cans to room temperature, then refrigerate unopened for up to one month. Transfer opened dulce de leche to an airtight container or glass jar; never store opened dulce de leche in the can.
- Ways to Enjoy: Eat by the spoonful, use as a filling or frosting, sweeten coffee, drizzle on desserts, spread on crackers or bread, or use as a dip for fruit and churros.
- Cook Time: 2 hours for a lighter, thinner caramel; 3–3 1/2 hours for a darker, thicker result.
- Pot & Lid: Use a stainless steel pot with a lid for best heat control and to limit evaporation.
- Cleaning: The pot may pick up adhesive residue from labels; a gentle abrasive cleaner or baking soda and a scrubbing pad will restore it.
Originally published July 2017; updated with new photos and tips.