Dulce De Leche Recipe

This recipe for Dulce de Leche makes a caramel spread that is very popular in Brazil. Wonderful as is to dip fresh fruits into, use as a sweet spread, or to have as an ice cream topping.


1 can sweetened condensed milk


There are 2 schools of thought in boiling the condensed milk can, one is by piercing the can, wrapping the can tightly in aluminum foil so no water can get into it and the other is to leave the can sealed but to be sure it is completely submersed with at least an inch of water covering the can.

Some people have concerns about boiling a closed can for fear of it exploding and are more at ease using the foil method, but if you keep an eye and make sure the water level is always an inch over the sealed can, you can do it that way as well.

Method One:

Take the paper label off the can.

Use a can opener to pierce the top of the can and cover the can tightly with aluminum foil.

Place the prepared can into a pot of water and leave the water 1" from the top. Boil for 4 hours over medium-low heat, checking the water level and adding more as needed.

After 4 hours remove from the saucepan, open the can and put the contents into a glass bowl that has a lid.

Method Two:

Take the paper label off the can.

Submerge the whole can in water but be sure there is at least one inch of water above the can at all times and boil for 2 hours over medium-low heat, adding water as necessary to keep the level one inch above the can.

If you want it to be a semi-solid spread then boil for 3.5 hours.

Use to dip fruits, as a spread or to serve with ice cream.