Dulce de Leche Recipe (3 Easy Ways)
Make your own Dulce de Leche with one can of sweetened condensed milk and choose between microwave, pressure cooker, and slow cooker methods for a creamy spread.
Servings 6 people
Calories212.3 kcal
Cost $ 0.25 per person
Equipment
- microwave, slow cooker, or pressure cooker
Instructions
Microwave Dulce de Leche
- Pour the condensed milk into a bowl: Empty one 14-ounce can of sweetened condensed milk into a deep microwave-safe bowl. Leave enough room for the mixture to bubble and expand without overflowing.
- Microwave at 50% power: Set a 1200-watt microwave to 50% power and cook for about 4 minutes. Carefully remove the hot bowl with oven mitts and stir thoroughly.
- Reduce the power to 30%: Return the bowl to the microwave and cook at 30% power for another 12–16 minutes, or until thick. Stir every few minutes and watch closely to prevent overflow.
- Whisk until creamy: Remove the bowl and whisk until creamy.Note: The microwave method produces a thick, slightly grainy consistency and a rich caramel-like flavor.
Pressure Cooker Dulce de Leche
- Place the can in the pressure cooker: Place the rack inside the pressure cooker. Lay one unopened 14-ounce can of sweetened condensed milk on its side on the rack.
- Cover the can with water: Add enough water to cover the can by 1–2 inches.
- Pressure cook for 30–40 minutes: Secure the lid and set the valve to sealing. Select Canning or Manual High Pressure. Cook for 30 minutes for a lighter color or 40 minutes for a darker color.
- Release the pressure and let the can cool: Quick-release the pressure using tongs to avoid burning your fingers. Once the pressure has fully released, carefully remove the lid. Let the water cool completely before removing the can.Note: The 40-minute cooking time produced a darker, creamier consistency than the microwave method.
Slow Cooker Dulce de Leche
- Place the condensed milk in the slow cooker: Lay one unopened can of sweetened condensed milk on its side inside the slow cooker.
- Cover the can with water: Pour enough water into the slow cooker to cover the can by 1–2 inches. Close the lid.
- Cook on low for 8–10 hours: Set the slow cooker to low and cook for 8 hours for a lighter color or 10 hours for a darker color.
- Let the can cool completely: Allow the water and can to cool fully before handling. Never open a hot can.Note: The slow cooker version has the smoothest, creamiest texture of the three, with a darker color and sweeter flavor.
Recipe Notes
The published cook time and total time of 20 minutes apply to the microwave method only. The pressure cooker and slow cooker methods require longer cooking times.
Storage and Reheating
Refrigerator: Store cooled dulce de leche in a clean, airtight container in the refrigerator for up to 7 days. Avoid storing it in the opened can. Freezer: Transfer the cooled dulce de leche to an airtight, freezer-safe container and freeze for up to 3 months. Leave a little space at the top for expansion, and divide it into smaller portions if you only need a little at a time. Thawing: Thaw overnight in the refrigerator. Stir well and mix in a little milk or heavy cream if the dulce de leche becomes too thick. Reheating: Warm gently in the microwave at low power in short intervals. Stir between intervals until it reaches your preferred consistency.Nutrition
Calories: 212.3kcal | Carbohydrates: 36g | Protein: 5.2g | Fat: 5.8g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.6g | Cholesterol: 22.5mg | Sodium: 84mg | Potassium: 245.4mg | Sugar: 36g | Vitamin A: 176.6IU | Vitamin C: 1.7mg | Calcium: 187.9mg | Iron: 0.1mg
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