Homemade Dulce de Leche with 2 Simple

 

Dulce de leche is one of the most beloved sweets in Latin America — a smooth, amber-colored caramel sauce that’s richer than regular caramel, more velvety than butterscotch, and deeper in flavor than sweetened condensed milk. It tastes like warm caramel fudge married with creamy toffee. You can drizzle it, spread it, spoon it, bake it, or even eat it straight from the jar.

And the best part?
You can make it using just two simple ingredients.

In fact, some traditional versions use only one ingredient: sweetened condensed milk. But we’ll use the 2-ingredient method because it gives a more controlled flavor, smoother consistency, and customizable color.

This long, detailed recipe covers:

✔ multiple methods (fast + slow)
✔ safety tips
✔ texture control
✔ troubleshooting
✔ serving ideas
✔ storage
✔ variations

Let’s begin the full deep-dive!

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I. WHAT IS DULCE DE LECHE?

Dulce de leche (pronounced dool-seh deh leh-cheh) literally translates to “sweetness of milk.” It is essentially milk and sugar that have been slowly cooked until:

✨ thickened
✨ caramelized
✨ creamy and glossy
✨ deep golden or amber

The magic happens because of two scientific reactions:

1. Maillard Browning — milk proteins + sugar react, creating rich toffee notes

2. Caramelization — sugar heats and deepens in color and flavor

The result is a dessert component that is:

• spreadable like thick caramel

• smooth like custard

• sweet but complex

• perfect on everything from toast to cakes

Dulce de leche is used across South America in pastries, cookies (like alfajores), breads, ice creams, desserts, and beverages.

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II. INGREDIENTS (ONLY 2!)

You need only:

✔ 1. Sweetened condensed milk

One 14 oz can.

Choose a good brand — higher milk-fat content gives richer flavor.

✔ 2. A pinch of baking soda

Just ⅛ teaspoon (optional but recommended).

Why?
Baking soda raises pH slightly, which speeds up Maillard browning and prevents the milk sugars from burning. It also ensures smooth caramelization.

Technically, baking soda is optional, but with it, your dulce de leche cooks faster and turns a deeper caramel color more easily.

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III. METHODS: WHICH ONE IS RIGHT FOR YOU?

There are several ways to make dulce de leche. Each has its benefits:

⭐ 1. FASTEST METHOD: Stovetop Skillet (20 Minutes!)

Great when you want dulce de leche today and don’t want to wait hours.

⭐ 2. SAFE + CONSISTENT: Stovetop Water Bath (2–3 Hours)

Traditional method using an unopened can — extremely smooth results.

⭐ 3. OVEN METHOD (1.5 Hours)

Great for hands-off cooking and easy monitoring of color.

⭐ 4. SLOW COOKER METHOD (8 Hours)

Perfect for overnight cooking. Very low risk of scorching.

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Below we’ll walk through the full 2-ingredient stovetop method first, then the alternatives.

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IV. METHOD #1 — THE FAST SKILLET METHOD (READY IN 20 MINUTES)

This gives you dulce de leche “in just a few minutes.”

❗ Best for:

• fast caramel

• small batches

• perfect control of thickness

❗ Avoid if:

• you walk away easily — requires stirring

• you’re making large quantities

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INGREDIENTS

• 1 can sweetened condensed milk

• ⅛ teaspoon baking soda

• ¼ cup water (to start)

INSTRUCTIONS

1. Combine ingredients

In a heavy skillet or saucepan, add:

• condensed milk

• baking soda

• water

Stir well.

Water helps loosen the condensed milk enough to prevent burning.

2. Turn heat to medium

Begin heating gently.

You’ll see:

✔ milk thinning
✔ bubbles forming
✔ pale yellow color

3. Stir constantly

As the milk heats, it thickens quickly.

Stir with:

• a rubber spatula

• or a wooden spoon

Make sure to scrape:

• edges

• corners

• bottom

If the mixture begins to darken too fast → lower heat immediately.

4. Watch color transform

At about 10 minutes, it turns:

• light gold

• slightly thicker

• glossy

At 15 minutes, it becomes:

• a deeper caramel

• noticeably thicker

At 20 minutes, it becomes:

• rich, deep, golden brown

• thick enough to coat a spoon

• fragrant with toffee aromas

5. Control the texture

Remove from heat when:

• you want a drizzle → early (10–12 minutes)

• you want a spread → medium stage (15–18 minutes)

• you want a thick fudge → longer (20 minutes)

6. Cool

Let it sit 10 minutes to thicken further.

7. Store

Transfer to a jar.

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V. METHOD #2 — THE TRADITIONAL WATER BATH (2–3 HOURS)

This is the classic method using a sealed can.

PROS:

✔ very smooth
✔ even caramelization
✔ difficult to burn
✔ “set it and forget it”

CONS:

● takes longer
● must keep can submerged

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INSTRUCTIONS

1. Remove label from can

Important to avoid bits floating in the pot.

2. Lay can on its side in a pot

A large pot is best.

3. Cover with water by at least 2 inches

This is crucial.

4. Simmer for 2–3 hours

• 2 hours → light caramel

• 3 hours → deeper dulce de leche

DO NOT LET WATER LEVEL DROP BELOW TOP OF CAN.

Add more water as needed.

5. Cool before opening

This prevents spraying hot caramel.

When opened, the contents will be perfectly caramelized.

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VI. METHOD #3 — THE OVEN METHOD (1.5 HOURS)

Great for rich color + perfect thickness.

Steps

1. Preheat oven to 425°F (220°C).

2. Pour condensed milk into a glass baking dish.

3. Add baking soda and stir to combine.

4. Cover tightly with foil.

5. Place dish into a larger pan filled halfway with hot water.

6. Bake 1 to 1.5 hours, stirring occasionally.

This gives a smooth, rich dulce de leche with minimal effort.

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VII. METHOD #4 — SLOW COOKER METHOD (8 HOURS)

The easiest “overnight” method.

1. Place unopened can in slow cooker.

2. Cover with water.

3. Cook on LOW 8 hours.

4. Cool before opening.

Produces a thick, deep caramel.

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VIII. HOW TO CONTROL COLOR AND THICKNESS

Lighter Dulce de Leche

• cook less time

• use a little more water

Medium Golden

• cook ~15–18 minutes (skillet)

• 2.5 hours (water bath)

• 1 hour (oven)

Deep Amber (Classic Argentinian style)

• cook 20+ minutes (skillet)

• 3 hours (water bath)

• 1.5 hours (oven)

Super Thick (for alfajores or cake filling)

Cook longer and let cool completely.

Runny (for drizzling)

Stop heating earlier; add a tablespoon of milk if needed.

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IX. FLAVOR & TEXTURE PROFILE

A perfect dulce de leche is:

✨ silky
✨ spreadable yet thick
✨ glossy
✨ deep golden brown
✨ buttery
✨ slightly fudgy
✨ sweet and caramelized
✨ comforting and nostalgic

The aroma is warm and toasty with hints of:

• vanilla

• caramel

• warm milk

• brown sugar

The flavor lands between caramel and toffee but creamier and more complex.

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X. TROUBLESHOOTING

❌ Dulce de leche is grainy

Cause: heat was too high.
Fix: whisk in warm cream and reheat gently.

❌ Burnt taste

Cause: didn’t stir (skillet method).
Fix: strain and add a splash of milk.

❌ Too thick

Fix: whisk in 1–2 tablespoons warm milk.

❌ Too thin

Fix: cook 5–10 minutes longer.

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XI. WAYS TO USE DULCE DE LECHE

This is the fun part — dulce de leche is incredibly versatile.

🍨 Drizzle on:

• ice cream

• brownies

• cheesecake

• pancakes

• waffles

• crepes

🥐 Spread on:

• toast

• croissants

• muffins

• biscuits

• banana bread

🍪 Bake with:

• cookies (esp. sandwich cookies)

• fillings for cakes and cupcakes

• cinnamon rolls

• doughnuts

🥣 Stir into:

• oatmeal

• yogurt

• lattes

• milkshakes

🎂 Use in desserts:

• banoffee pie

• flan

• churros

• tres leches cake

• alfajores

• truffles

Or simply eat with a spoon.

No judgment.

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XII. STORAGE

Refrigerator:

Up to 3 weeks in airtight jar.

Freezer:

Up to 3 months.
Thaw gently and stir.

Room Temperature:

Only unopened canned versions are shelf-stable.

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XIII. QUICK 2-INGREDIENT RECIPE CARD

Ingredients:

• 1 can sweetened condensed milk

• Pinch baking soda

Fast Skillet Method:

1. Add condensed milk + baking soda + ¼ cup water to skillet.

2. Heat on medium; stir constantly.

3. Cook 10–20 minutes to desired color.

4. Cool and store.

Water Bath Method:

1. Place unopened can in pot.

2. Cover with water.

3. Simmer 2–3 hours.

4. Cool and open.

Oven Method:

1. Pour in dish, cover with foil.

2. Bake in water bath 1–1.5 hours.

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XIV. FINAL NOTES — WHY THIS RECIPE WORKS

This guide gives you:

✔ speed when you want dulce de leche in minutes
✔ slow-cooked perfection when you want smoothness
✔ control over color and thickness
✔ multiple safe cooking options
✔ expert-level tips and variations

Using just two simple ingredients, you create:

✨ the richest
✨ creamiest
✨ smoothest
✨ most versatile
✨ and utterly irresistible

dulce de leche imaginable.

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If you want, I can also write:

🍯 A 3-ingredient dulce de leche spread
🍮 A dulce de leche cheesecake
🍨 A dulce de leche ice cream recipe
🍪 Dulce de leche cookies or dessert bars