Dulce de Leche, a luscious caramel-like treat, is surprisingly simple with just one ingredient and minimal effort. In just 5 minutes of prep, you can create a velvety, golden sauce that’s rich, creamy, and irresistibly sweet. The slow, 3-hour cook time transforms ordinary condensed milk into a decadent delight, perfect for drizzling, dipping, or spreading. Its smooth texture and deep caramel flavor make it a versatile star in desserts or a cozy indulgence on its own.
This recipe yields 12 servings, each offering a heavenly balance of sweetness and richness. With notes of toffee and a silky finish, it’s a dessert that feels indulgent yet approachable. Whether you’re topping ice cream, filling pastries, or simply savoring it by the spoonful, this Dulce de Leche is a must-try for anyone who loves a touch of caramel magic.
Simple Ingredients for Dulce de Leche
- 14 oz (396 g) sweetened condensed milk (one standard can)
- 8 cups water (for the water bath; adjust based on pan size)
Easy Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Ensure your roasting pan fits on the center rack and adjust the rack if needed.
- Pour the sweetened condensed milk into a 9.5-10″ glass, oven-proof pie plate. Cover the plate tightly with foil, making sure the foil doesn’t wrap under the plate (this makes it easier to lift and check later).
- Place the pie plate in a roasting pan and add enough water so it’s about ½” above the level of the condensed milk. Be careful not to let water spill into the pie plate.
- Transfer the roasting pan to the center rack of the preheated oven. Bake for 2-3 hours. Check at the 2-hour mark—if the dulce de leche isn’t dark enough, add 30 minutes and check again. Repeat if needed.
- Once the dulce de leche reaches your desired color and thickness, remove it from the oven. Whisk vigorously to remove any lumps (it will smooth out as you whisk).
- Allow the dulce de leche to cool completely before using. Enjoy as a spread, dip, or dessert topping!
Creative Ways to Use Your Dulce de Leche
Dulce de leche is a versatile treat that can elevate so many desserts! Drizzle it over ice cream, pancakes, or waffles for a sweet twist. Spread it on toast or use it as a filling for cookies, cakes, or pastries. You can even stir it into your coffee or hot chocolate for a creamy, caramel flavor.
Storage Tips to Keep It Fresh
Store your dulce de leche in an airtight container in the refrigerator for up to 2 weeks. If it thickens too much, gently warm it in the microwave or on the stovetop with a splash of milk to restore its smooth consistency. For longer storage, freeze it in small portions for up to 3 months.
Time-Saving Hacks for Busy Cooks
If you’re short on time, try using a pressure cooker to make dulce de leche in just 30 minutes! Simply place the unopened can of condensed milk in the cooker, cover with water, and cook on high pressure. Let the pressure release naturally before opening. Always handle with care as the can will be hot!
Common Questions Answered
Wondering if you can use a different dish?
A glass pie plate works best, but any oven-safe dish will do.
Can you skip the water bath?
No—the water bath ensures even cooking and prevents burning.
Is it safe to leave the oven unattended?
Yes, but check the water level every hour to ensure it doesn’t evaporate completely.
Special Notes for Perfect Results
For the best texture, whisk the dulce de leche thoroughly while it’s still warm. If it’s too thick, add a teaspoon of warm milk at a time until it reaches your desired consistency. Remember, it will thicken as it cools, so don’t over-reduce it in the oven.
Dulce de Leche (One Ingredient Recipe!)
Ingredients
- 14 oz sweetened condensed milk (one can)
- 8 cups water for water bath you may need more or less depending on the size of your pan; only use it to fill the roasting pan as indicated.
Instructions
- Make sure your roasting pan will fit in the center rack of your oven (adjust racks if needed) and preheat oven to 425F (220C).
- Pour condensed milk into a glass, oven-proof 9.5-10″ pie plate¹. Cover tightly with foil, but don’t wrap the foil below the pie plate (make it easy for yourself to lift the foil after cooking to check if the dulce de leche is ready, you don’t want the foil touching the water or difficult to remove).
- Place the pie plate in a roasting pan and add enough water so that the water is about ½” above the level of the condensed milk (you do not want the water to get into the pie plate, but it should be higher than the level of milk).
- Transfer to the center rack of your preheated oven and bake on 425F (220C) for 2-3 hours. Check at 2 hours, and if the dulce de leche is not dark enough, add another 30 minutes, then check again and add another 30 minutes if desired (see post for a visual of how my dulce de leche usually looks at each point). Keep in mind it will continue to thicken as it cools.
- When desired color and thickness is reached, remove from oven and whisk the dulce de leche to remove any lumps (it may seem quite lumpy at first, just keep whisking!). Allow to cool completely, then use as desired!