Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Dulce De Leche

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

What is it?

A favorite in Latin American countries, dulce de leche (sweet milk) is a thick, luscious, creamy dessert. Made by caramelizing sweetened condensed milk, it’s a delicious ice cream topping or filling for cakes or cookies.

Before this treat became so popular, ready-made dulce de leche was hard to come by, so people made their own. The traditional method involves simmering a can of condensed milk for several hours until it has thickened and caramelized to a rich amber hue. However, this method is risky, since built-up pressure can cause the can to explode. So we tested a couple of other cooking methods. In the end, we found that a double-boiler produces a great dulce de leche. It’s also faster than the in-can method, and you can see what’s happening as the milk cooks. If you want to make your own, start with three 14-ounce cans of condensed milk.

How to prep:

Fill the base pan of a double boiler (or a medium saucepan) halfway with water. Bring to a boil and then reduce the heat to medium for an active simmer. Pour the condensed milk into the double boiler’s top insert (or into a stainless-steel bowl that fits snugly on top of the saucepan) and set it uncovered over the simmering water. Every 30 minutes, check the water level in the pan, replenishing as needed, and give the milk a stir. Remove from the heat once the milk has caramelized and thickened, 2-1/2 to 3 hours.

Click here to purchase


  • Recipe

    Salted Caramel Banana Sweet Rolls

    In these decadent sweet rolls, mashed banana is spread over the dough with the pecan-cinnamon-brown sugar filling. A dulce de leche glaze takes the tropical inspiration over the top.

  • Recipe

    Frozen Lime and Dulce de Leche Terrine with Blackberry Sauce

    A delicious twist on Key lime pie, this frozen dessert has dulce de leche, a Latin American milk caramel, tucked inside. Fresh blackberry sauce adds a burst of summery flavor…

  • Recipe

    Warm Chocolate-Stout Brownie Sundaes

    Stout not only gives these brownies a moist texture but also serves as the base for an unusual chocolate sauce. If you can’t find chocolate stout, regular stout is fine.

  • Recipe

    Flan Imposible (Impossible Chocolate Flan)

    This dessert, excerpted from the cookbook My Sweet Mexico by Fany Gerson, gets its name from a magical thing that occurs in the oven. You fill a caramel-lined cake pan…

  • Recipe

    Dulce de Leche Caramel Cheesecake

    Caramel fans will be in heaven with this cheesecake, between the creamy caramelized dulce de leche in the filling and the luscious caramel sauce on top. Create your own customized…

  • Recipe

    Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

    My wife is from Argentina, and the first time I traveled there with her, I fell in love with alfajores—delicate shortbread cookies with a gooey dulce de leche filling and…

  • Recipe

    Chocolate Ice Cream with Cinnamon & Dulce de Leche

    This chocolate ice cream has a distinctive, almost roasty flavor. You can substitute semisweet chocolate for the Mexican chocolate, increasing the sugar to 3/4 cup and adding a scant 1/2…


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial