If you have a sweet tooth, you’ll want to try this easy one-ingredient dulce de leche recipe. The only ingredient you need is condensed milk. The best part is you don’t need any fancy equipment to make it, just a safe oven dish and some aluminum foil!
This no-fuss recipe is perfect if you want something sweet to spread on toast, fill a cake, enjoy with churros, or even eat by the spoonful. We just know you’re going to love it.
This recipe is a shortcut to make the best and most versatile sweet quickly and easily. However, if you want to make the traditional Argentine recipe (with an extra creamy texture), we highly recommend taking a look at our homemade dulce de leche recipe.
Dulce de Leche From Condensed Milk
You’ll only need a can of condensed milk, an oven-safe container, and aluminum foil to make this recipe. However, our secret to achieving a rich caramel color is adding a tablespoon of baking soda to each can of condensed milk (this is a secret tip that we also share in the homemade dulce de leche recipe)
Dulce de Leche Ingredients
Condensed milk: the only ingredient this recipe calls for is a can of condensed milk. You can use your favorite brand, which you can find at any supermarket.
As we’ve already recommended, you can also use a tablespoon of baking soda to achieve a more intense color. This won’t alter the taste or consistency, only the color.
How to Cook Dulce de Leche from Condensed Milk (Oven method)
STEP 1
Pour the condensed milk into the baking dish. Make sure to use a spatula to help you pour out all the contents of the can and not waste anything. If you want to use baking soda, you can add a tablespoon now and stir it in with a whisk to incorporate it into the condensed milk.
STEP 2
Completely cover the baking dish with aluminum foil. Make sure to fold the edges on the sides so it doesn’t come off.
STEP 3
Place the baking dish on a tray with some water. The water level should come up to about halfway on the baking dish.
STEP 4
Bake in the oven at medium heat for approximately 40 minutes. After 40 minutes, you can take it out and stir it. The color will probably be a very light brown at this point. Cover it, put it back in the oven, and cook for another hour.
STEP 5
Remove it from the oven and stir it. Check if the consistency and color are as desired. Remember that it will become firmer as it cools. With this cooking time, it reached a dense texture, perfect for spreading on toast or filling a cake.
Storing Instructions
Allow it to cool completely at room temperature and transfer it to a clean, airtight sterilized container, such as a glass jar. Store in the refrigerator and consume it within 2 weeks.
Tips for Success
Water Bath Magic: Placing the baking dish in a tray with water helps regulate the heat and ensures a gentle cooking process. The water level should be about halfway up the side of the dish. DONT STKIP THIS TIP!
Texture Check: Once out of the oven, give it a final stir and assess the consistency and color. Keep in mind it will thicken as it cools. For a dense texture perfect for spreads or fillings, this timing should do the trick.
Serving Suggestions
If you want to learn more about this typical Argentine sweet treat, we’ve written a whole blog post where we explain what dulce de leche is and give you ideas on how to enjoy it in many different ways.
Our favorite way to enjoy it is by the spoonful, but you can use it in so many dishes: Fill churros, fill a cake, spread on toast, fill cookies or even make dulce de leche ice cream! It’s so versatile. If you discover another way to use this treat, tell us in the comments!
Other Ways to Make Dulce de Leche
From scratch
You can make it from scratch cooking sugar, cream, and milk in a pot. Yes, it takes more effort, but we assure you that this way the result is a smooth and creamy dulce de leche like no other! We have a foolproof recipe for you to try: dulce de leche from scratch. The consistency will be perfect for filling churros.
Stovetop Method
Simply fill a pot with water, place the can of condensed milk without the label, and bring it to a boil. Then, reduce the heat and let it simmer for three to four hours. Remember, as the hours pass, the color will darken. During this time, remember to check the water level and add more as it evaporates.
FAQs
While both have sweet flavor and rich consistency, dulce de leche is traditionally made from milk, sugar, and vanilla. It is essentially a milk caramel. On the other hand, caramel is made by heating sugar slowly to around 170°C (340°F) until it melts and darkens in color. Cream and butter are often added to create a smoother texture.
Yes, it can expire. This homemade sweet can last in an airtight jar for around two weeks in the refrigerator.
We recommend trying to make it at home because it’s easy, fun, and delicious. However, if you’re looking for an incredible dulce de leche without using the kitchen, the only breand we know and can guarantee is delicious on Amazon is this one or this one for a more affordable option
Ingredients
- 1 can sweet condensed milk (14 oz)
Instructions
1) Pour the condensed milk into the baking dish. Make sure to use a spatula to help you pour out all the contents of the can and not waste anything.
2) Cover the baking dish with aluminum foil. Make sure to fold the edges on the sides so it doesn't come off.
3) Place the baking dish on a tray with some water. The water level should come up to about halfway on the baking dish.
4) Bake in the oven at medium heat for approximately 40 minutes. After 40 minutes, you can take it out and stir it. The color will probably be a very light brown at this point. Cover it, put it back in the oven, and cook for another hour.
5) Remove it from the oven and stir it. Check if the consistency and color are as desired. Remember that it will become firmer as it cools. With this cooking time, our dulce de leche reached a dense texture, perfect for spreading on toast or filling a cake.
Notes
- Placing the baking dish in a tray with water helps regulate the heat and ensures a gentle cooking process. The water level should be about halfway up the side of the dish. Don't skip this tip.
Once out of the oven, give it a final stir and assess the consistency and color. Remember, it will thicken as it cools. For a dense texture perfect for spreads or fillings, this timing should do the trick.
- Allow the dulce de leche to cool completely at room temperature and transfer it to a clean, airtight sterilized container, such as a glass jar. Store in the refrigerator and consume it within 2 weeks.
- You can enjoy it in many dishes. Use this dulce de leche to fill churros, fill a cake, spread on toast, fill cookies, or even make dulce de leche ice cream!
