Creamy Caramel Dulce de Leche
Indulge in the rich, velvety sweetness of homemade Dulce de Leche, a treasured treat that captures the essence of Argentina. This creamy caramel sauce, traditionally made from just sweetened condensed milk, is incredibly versatile. Whether drizzled over a scoop of vanilla ice cream, layered between cakes, or enjoyed straight from the spoon, it brings joy to every dessert. Follow this simple recipe that ranges from oven-baking to microwave cooking, and you’ll have a luscious jar of this irresistible sauce to savor or share. Perfect for any occasion, it’s a delightful gift or a perfect addition to your dessert table.
N/A
Servings
N/A
Calories
2
Ingredients
Ingredients
sweetened condensed milk
1 can (14 ounce) (Do not use evaporated milk.)
aluminum foil
as needed (For covering the pan.)
Instructions
1
[object Object]
2
[object Object]
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Dulce de Leche?
Dulce de Leche is a rich, velvety caramel sauce traditionally made from sweetened condensed milk, known for its deep sweetness and Argentinian origins.
What ingredients are required for this recipe?
You only need one 14-ounce can of sweetened condensed milk and aluminum foil if using the oven method.
Can I use evaporated milk instead of condensed milk?
No, you must use sweetened condensed milk. Do not use evaporated milk as it will not achieve the correct consistency or flavor.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C) for the oven-baking method.
How long does the oven method take?
It typically takes about 1 hour for the milk to thicken and develop a rich caramel color in the oven.
Why do I need a roasting pan with water for the oven method?
The roasting pan creates a water bath (bain-marie) which ensures even cooking and prevents the milk from burning or drying out.
How much water should be in the roasting pan?
Fill the roasting pan with boiling water until it reaches halfway up the sides of the pie pan containing the condensed milk.
What size pan should I use in the oven?
A 9-inch pie pan is recommended for the oven method.
Do I need to cover the pan when baking?
Yes, cover the pie pan tightly with aluminum foil to prevent moisture loss during the baking process.
How do I make Dulce de Leche in the microwave?
Pour the milk into a glass measuring cup and cook at reduced power settings (50% and 30%), stirring frequently until thickened.
What type of container is best for the microwave method?
A 2-quart glass measuring cup is ideal to prevent the mixture from bubbling over.
What power level should be used in the microwave?
Start at 50% power for 4 minutes, then reduce to 30% power for the remainder of the cooking time.
How often should I stir during the microwave process?
Stir every 2 minutes initially, then every 4 minutes, and finally every 2 minutes again towards the end of the 20-25 minute window.
How can I tell when the Dulce de Leche is finished?
It is ready when the mixture has thickened significantly and developed a rich, dark caramel color.
What should I do if the caramel is not smooth?
After cooking, beat or stir the mixture vigorously until it becomes smooth and creamy.
Does the sauce thicken as it cools?
Yes, the Dulce de Leche will continue to thicken significantly once it is refrigerated.
How should I store the finished sauce?
Transfer the sauce to a container, cover it, and store it in the refrigerator.
Is this recipe suitable for beginners?
Yes, this is an easy recipe that requires minimal ingredients and straightforward steps.
What are some ways to serve Dulce de Leche?
It can be drizzled over vanilla ice cream, used as a cake filling, or eaten straight from the spoon.
Where does Dulce de Leche come from?
It is a treasured treat that captures the essence of traditional Argentinian dessert culture.
Can I use this for holiday gifts?
Absolutely! Homemade Dulce de Leche makes a delightful and thoughtful gift for friends and family.
Is the microwave method faster than the oven method?
The microwave method takes roughly 30 minutes total, making it faster than the 1-hour oven method.
Why is it important to use boiling water in the water bath?
Using boiling water ensures the cooking process starts immediately and maintains a consistent temperature.
What is the texture of the finished sauce?
The result is a rich, velvety, and creamy caramel sauce.
Can I double the recipe?
Yes, but you may need to adjust the cooking times or use larger containers to ensure even caramelization.
Is this recipe gluten-free?
Most brands of sweetened condensed milk are gluten-free, but always check the label of your specific product.
How many ingredients are in this recipe?
This recipe technically uses only one main edible ingredient: sweetened condensed milk.
Why is stirring so important in the microwave?
Stirring prevents the milk from scorching and helps maintain a uniform, smooth consistency.
Can I use this for alfajores?
Yes, this homemade version is perfect for traditional Argentinian alfajores cookies.
Can I add flavorings like salt or vanilla?
Yes, once the cooking is complete, you can stir in a pinch of sea salt or a drop of vanilla extract for added flavor depth.