Dulce De Leche is insanely easy to make, though not quick to make. But believe me, it is well worth it.
Dulce De Leche is something that I am sure that you have heard of or seen in the grocery store.
It is a thick caramel sauce that originates in Argentina. It is popular all over Latina America, in Spain, and is growing popularity in here the United States. Once you give it a try, it will be a new staple in your house as well!
Dulce De Leche is insanely easy to make, though not quick to make. But believe me, it is well worth it.
To begin, all you need is a can of sweetened condensed milk and a heat-safe glass jar. Canning jars work perfectly for this.
Pour the milk into the jar and then place the jar in a deep pot. A Dutch oven works perfectly.
Pour in enough water, that the water level is at least as high as the top of the milk in the jar. Add in a tablespoon of white vinegar to the water. Now bring the water to a boil and let it go. Have an additional tea kettle or other pot of water simmering along side it.
Every 20 minutes or so, give the milk a stir. I just use a butter knife to do that. As the water boils, you will have some evaporation, so add some of the hot water from your tea kettle to the boiling water in the pot to keep the water level at the top of the milk. The reason I have you add the vinegar to the water, is that as you boil it, you can get mineral deposits from your water deposited on the jar. This prevents that from happening. It’s a canning trick! You are going to let this boil, stirring and adding water as needed for 2 1/2 hours.
After 2 1/2 hours, this is the gorgeous result. Allow it to cool and use it any way you like. Store in an air tight container in your refrigerator.
Just look and how thick and dreamy this is!
Enjoy!
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Homemade Dulce De Leche
Ingredients
- 1 can sweetened condensed milk
- 1 Tb vinegar
- boiling water
Instructions
- To begin, pour the milk into a canning jar and then place the jar in a deep pot. A Dutch oven works perfectly.
- Pour in enough water, that the water level is at least as high as the top of the milk in the jar. Add in the vinegar to the water. Now bring the water to a boil and let it go. Have an additional tea kettle or other pot of water simmering along side it.
- Every 20 minutes or so, give the milk a stir. I just use a butter knife to do that. As the water boils, you will have some evaporation, so add some of the hot water from your tea kettle to the boiling water in the pot to keep the water level at the top of the milk. The reason I have you add the vinegar to the water, is that as you boil it, you can get mineral deposits from your water deposited on the jar. This prevents that from happening. It’s a canning trick!
- You are going to let this boil, stirring and adding water as needed for 2 1/2 hours.
- Allow it to cool and use it any way you like.
- Store in an air tight container in your refrigerator.
- Enjoy!
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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