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Dulce de Leche Condensed Milk: The Ultimate Guide to Making & Using It

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Easy oven-baked Dulce de Leche using a water bath. Achieve creamy, rich caramel perfect for spreading, filling, or enjoying by the spoonful!

Ingredients

Scale
  • 1 (13.5 ounce) can full-fat sweetened condensed milk
  • Water (for the water bath)

Instructions

  1. Prepare the Oven: Preheat your oven to 425°F (220°C). Make sure your oven rack is positioned in the center of the oven.
  2. Remove the Label: Peel off the paper label from the can of sweetened condensed milk.
  3. Pour into a Baking Dish: Carefully pour the sweetened condensed milk into a small oven-safe baking dish or ramekin.
  4. Cover Tightly with Foil: Tightly cover the baking dish with aluminum foil. Make sure the foil is crimped around the edges to create a good seal.
  5. Prepare the Water Bath: Place the foil-covered baking dish inside a larger baking pan. A roasting pan or a 9×13 inch baking pan works well.
  6. Add Hot Water: Carefully pour hot water into the larger baking pan, filling it until the water level reaches about halfway up the sides of the smaller baking dish. Be careful not to splash any water into the sweetened condensed milk!
  7. Bake: Carefully transfer the entire setup (the baking pan with the water bath and the baking dish with the sweetened condensed milk) to the preheated oven.
  8. Bake for 1.5 to 2 Hours: Bake for 1 hour and 30 minutes to 2 hours, or until the dulce de leche has reached your desired color and consistency. The longer it bakes, the darker and thicker it will become. I usually check it after 1 hour and 30 minutes and then every 15 minutes after that.
  9. Check for Doneness: To check for doneness, carefully remove the baking pan from the oven. Remove the foil from the smaller baking dish. The dulce de leche should be a rich caramel color. It will still be a bit loose, but it will thicken as it cools.
  10. Cool Completely: Remove the smaller baking dish from the water bath and let it cool completely at room temperature. As it cools, the dulce de leche will thicken considerably.
  11. Whisk and Store: Once the dulce de leche is completely cool, whisk it vigorously until it’s smooth and creamy. This will help to break up any lumps that may have formed during baking. Transfer the dulce de leche to an airtight container and store it in the refrigerator for up to 2 weeks.

Notes

  • Use full-fat sweetened condensed milk for the best results.
  • The water bath is essential for even cooking and prevents scorching.
  • Check the water level during baking and add more hot water if needed.
  • Adjust baking time to your preference for color and consistency.
  • Be patient and let the dulce de leche cool completely before whisking.
  • Add a pinch of salt after whisking to enhance the flavor (optional).
  • If lumpy, whisk vigorously. If too thick, add a tablespoon or two of milk or cream.
  • Do not use the stovetop or instant pot method due to safety concerns.

Find it online: https://mmmflavors.com/dulce-de-leche-condensed-milk/