Dulce de Leche is a thick, creamy caramel made by heating sweetened condensed milk. My foolproof water bath method for Dulce de Leche does not have you boil a can. This method is super safe and means you can easily see the level of caramelisation you have in your Dulce de Leche.
Hi hi! I am just popping in to share my easy homemade Dulce de Leche recipe with you! I want to start off by saying, I know this is not an authentic method. Traditional Dulce de Leche is made by sweetening milk, and stirring for a long time until you get a rich and creamy caramel. It is magical. This is a 'cheater's' method which involves cooking condensed milk until you get a rich and thick caramel. While it's not quite as good as the real deal, it is still very much worth making.
The best part? No boiling the can. I will tell you all about why the water bath method is my favourite (and safest) way to make Dulce de Leche at home, for a few reasons!
Dulce de Leche is amazing in and on so many things - served as is with ice cream or alongside other desserts, or I like to use it in baking recipes - it makes the perfect caramel layer in my banoffee pie. It's also delicious straight off the spoon standing in front of the fridge.
Why I prefer the Water Bath method
I know there are a lot of recipes around (including the more traditional ones) which will tell you to boil a can of condensed milk. However, I much prefer this water bath method, where you pour the condensed milk into a pan, then place that pan into a larger dish and add water, forming a water bath. What this does is allows the milk to slowly cook, thicken and caramelise without burning because the temperature can never get higher than that of the boiling water.
Boiling the can can be dangerous as you have to watch the level of the water carefully. If you don't the can can explode, and I have heard too many stories of cans of condensed milk embedded in the ceiling to feel comfortable recommending it. If you do it another way that's just fine!
Making homemade Dulce de Leche the waterbath way also means you can see exactly what is going on. When you boil a can it is impossible to tell how far done the Dulce de Leche is - with this method you can see exactly how cooked it is. I like to take it until it is quite thick for my Banoffee Pie recipe as it holds its shape nicely. The Dulce de Leche can be used right away too, rather than having to wait for a can to cool down before it can be safely opened.
Ok, have I convinced you yet?! Hopefully!
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
EasyDulce de Leche (Water Bath Method)
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Condiments
- Method: Baked
Description
Dulce de Leche is a thick, creamy caramel made by heating sweetened condensed milk. My foolproof water bath method for Dulce de Leche does not have you boil a can. This method is super safe and means you can easily see the level of caramelisation you have in your Dulce de Leche.
Ingredients
- One 395g (14oz) can of sweetened condensed milk
- Salt or Vanilla to taste
Instructions
- Preheat your oven to 425°f / 220°c. Pour the condensed milk into the vessel of your choice - I used a loaf pan so that I could fit a few in my oven, but a glass or metal pie pan or cake pan of your choice will also work.
- Cover tightly with foil.
- Place the pan into a larger casserole dish or similar shallow dish. Fill up with water, taking care that the water does not go higher than the pan with the condensed milk in it.
- Bake for 1 ½ to 2 hours, topping up with water as needed if the water level drops, until the Dulce de Leche is your desired level of thickness and colour.
- Remove from the oven, carefully remove the pan from the water bath, and cool slightly. Transfer to an airtight container and leave to cool completely in the fridge. Do not worry if the Dulce de Leche looks lumpy - any lumps can be whisked out once cool.
- When using, whisk to remove any lumps. Add salt or vanilla to taste.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
Make sure that you use a non-reactive pan (ceramic or glass) for your water bath if you are using a metal pan to put the condensed milk in. I used a stainless steel pan and the reaction from the pan and the water stained it. If that is all you have it will be fine, just know that you may have to clean it well afterwards. Alternatively you can use a non reactive container for the condensed milk if you have a glass loaf pan or pie pan - just do not put it straight into boiling water as it may crack.
You can easily make multiple batches of this at a time. I prefer to do them individually so I know how much I have in each batch afterward for storing - just use a pan for your waterbath large enough to fit multiple smaller pans, or do multiple water baths depending on what your oven can fit.
I prefer to cook my Dulce de Leche until it is nice and thick and quite dark brown, as it then holds its shape well. If you like yours a little lighter, cook it for less time.