There’s something irresistibly beautiful about South American food, and dulce de leche is a perfect example. This luscious, glossy spread is made by slowly heating sweetened condensed milk until it transforms into a rich, golden caramel with deep, complex flavors. It’s a simple, one-step method that yields impressive results every time.
Dulce de leche is wonderfully versatile. Use it as a spread for toast or cakes, sandwich it between cookies, swirl it into ice cream, or spoon it over pancakes. Its smooth, creamy texture and caramel notes complement both baked goods and desserts, making it a pantry essential for anyone who loves sweet, comforting flavors.
- 2 x 395g cans sweetened condensed milk
- Preheat the oven to 220°C (425°F).
- Pour the sweetened condensed milk into a shallow baking tray and cover it tightly with foil. Place this tray inside a larger, deep roasting pan.
- Pour boiling water into the outer pan until it comes halfway up the sides of the inner tray, creating a water bath.
- Bake for about 1 hour 45 minutes, checking the water level occasionally and adding more boiling water if needed to maintain the bath.
- Carefully remove the inner tray from the water bath. Uncover and whisk the dulce de leche until smooth. Transfer to a sterilized jar and refrigerate. Keeps up to two weeks.
Dulce de leche made this way has a silky texture and a deep, caramelized aroma. The oven method is forgiving and ideal for achieving an even color and flavor without constant attention. Use it to enrich fillings, frostings, or simply enjoy it straight from the jar with a spoon.
Storage tip: keep the dulce de leche refrigerated in a sealed jar. If it thickens in the fridge, let it sit at room temperature for a few minutes or gently warm it to restore a spreadable consistency. With its sweet, buttery character, this homemade dulce de leche will elevate many desserts and sweet treats.