How to Make Dulce de Leche in the Oven or on the Stovetop
The last time I made this dulce de leche recipe, I enjoyed reflecting on my travels in Argentina. The tastes, sights, sounds, and smells of this beautiful country are so unique! Cooking is such a special way to savor the memories we make along the way—and to share them with others. This recipe takes a little time, but it’s so worth it—especially if you’re making some Latin-inspired desserts!
What is dulce de leche?
In Latin American countries, dulce de leche is a popular ingredient used in desserts and cookies. It may seem intimidating to make, but it’s just a simple, caramel-like sauce made from milk. My easy homemade dulce de leche recipe gives you the choice between whole milk and sweetened condensed milk. The version made with goat milk is called cajeta and is popular in Mexico!
How to Make Dulce de Leche in the Oven
If you’re making your dulce de leche in the oven, you’ll use sweetened condensed milk. The cooking time is shorter, so we want this thicker base—it takes less time to cook down.
How to Make Dulce de Leche on the Stovetop
Making dulce de leche on the stovetop takes a bit longer since you’ll be using fresh whole milk. Whichever version you choose, it’s going to be delicious!
Pro Tips for the Perfect Homemade Dulce de Leche
What’s the best kind of pot for cooking dulce de leche?
Always use a heavy, pure stainless steel pot or an enamel-coated pot like a Le Creuset brand to prepare dulce de leche or any caramel-type sauce. Sugar will crystalize on the side of a thinner pan, causing the final product to become grainy.
How to Prevent Dulce de Leche from Crystallizing: Don’t Over-Stir
Also, don’t over-stir the sauce while it is simmering. Over-stirring the sauce is another common way the sauce can become crystallized. Just keep an eye on it and follow the directions and you’ll be good to go!
What to Serve with Dulce de Leche
If you’re wondering what to serve with your homemade dulce de leche sauce, I’ve got you covered. Here are some of my favorite things to drizzle it on!
How to Make Dulce de Leche in the Oven or on the Stovetop
Ingredients
- One can (14 ounces) sweetened condensed milk
- A few flecks of coarse sea salt flakes
- 4 cups whole milk or goat milk
- 4 cups granulated sugar
- 1 tablespoon Mary’s Cognac Barrel Aged Pure Vanilla Extract
- 2 tablespoons light corn syrup
Instructions
- Preheat the oven to 425 degrees. Pour one can of sweetened condensed milk into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
- Cover the pie plate snugly with aluminum foil. Set the pie plate within a larger pan that has 2-inch sides. If you like, place the pan on a baking sheet to make transferring it in and out of the oven easier. Add hot water to the outside pan until it reaches halfway up the side of the outside of the pie plate. Place in the preheated oven and bake for 1¼ to 1½ hours. Check the mixture during baking, adding more water as needed to the larger pan.
- Remove the foil. The dulce de leche should be a medium caramel color. If it is too light in color, it is not ready, so continue to cook it. Remove from the oven and take off the foil. When cool enough to handle, take out of the water bath and let the mixture cool. The mixture will thicken as it cools. Once cool, use a wire whisk to smooth out the mixture. Store in the refrigerator for up to 2 weeks.
- Make sure to use a heavy stainless steel or enamel pot like a Le Creuset brand. Other types of pots can cause the sugar to crystallize on the pot side.
- Heat the mixture until it just begins to boil. Reduce heat and bring to a simmer. Simmer, stirring occasionally, until thickened and a deep golden brown, about 2½ to 3 hours.
- The mixture will thicken more as it cools. Use a wire whisk if needed to smooth out the mixture. Store in the refrigerator for up to 2 weeks. If necessary, loosen the refrigerated dulce de leche in the microwave using 15-second bursts.