Here’s a really easy oven method for making Homemade Dulce de Leche. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can try making this at home.
Homemade Dulce de Leche
I have an intense love for anything caramel, and most specifically- Dulce de Leche. If you’re not familiar with this Latin treat, you should plan on making its acquaintance very soon.
Cans of it already made can be found in Latin markets, or if you’re lucky they might actually carry it in your regular neighborhood market’s International aisle. The dulce de leche that you buy in the can is okay, but if you make your own you’ll be much happier with your homemade version.
Some cooks boil the can of condensed milk until it caramelizes, but the trouble with that method is that you’re never quite sure when it’s done (not to mention the threat of possible explosion).
How to Make Dulce de Leche
Pour a can of sweetened condensed milk into a pie plate. Cover the pie plate with foil and place it into a shallow boiling water bath (inside of a larger pan).
Bake at a high heat (425) until the mixture turns into caramel.
Beat the caramel with an electric mixer until it’s smooth and creamy.
That’s it! Now you can pour it over ice cream, fill cookies and cakes, or eat it by the spoonful. You’re gonna love the stuff. I promise!
If you are looking for more DIY dessert sauce projects to try, you might also like my recipe for Hot Butterscotch Sauce or this Salted Caramel Sauce. Easy Raspberry Sauce, Hot Fudge and Whiskey Caramel Sauce are good homemade sauces too.
Homemade Dulce de Leche
- One 14-ounce can sweetened condensed milk
- boiling water
- Preheat oven to 425 degrees F.
- Open up the can and pour the sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan and pour boiling water in a larger pan and around pie plate (level of water should be about halfway up the pie plate). Don't let any water seep up and into the pie plate.
- Place in the oven and bake for 1 hour. At the one hour point, peel off the foil and check for progress. If the mixture has thickened and turned a caramel color, it's done. If it doesn't quite look thick enough or dark enough, cover it up and bake it a little longer (mine took 75 minutes).
- When the mixture appears to have turned into a nice, thick caramel, remove from the oven. Let sit for a few minutes, and then beat with an electric mixer until smooth.
- The recipe calls for one 14-ounce can of sweetened condensed milk, but you can use any size can for this method.
- Store in a covered container until ready to use (within a few days). Probably storing in the refrigerator is best, but return to room temperature when ready for recipe.