Homemade Dulce de Leche

AI Kitchen

Dec 27, 2024

Turn a simple can of sweetened condensed milk into delicious dulce de leche with this foolproof method. Perfect for spreading, drizzling, or eating straight off the spoon!

Jump to recipe

I was going to make sufganiyot (traditional Jewish stuffed donuts) for Hanukkah and needed fillings besides Nutella and jam. So I wanted to understand how easy it is to make dulce de leche at home.

Of course, I asked ChatGPT:

Can I make dulce de leche at home?

It said yes and suggested a few methods:

Yes, you can make dulce de leche at home with just a few simple methods. Here's how:

Method 1: Sweetened Condensed Milk (Most Common)

Ingredients:
- 1 can (14 oz) of sweetened condensed milk
Steps:
- Stovetop: Place the unopened can of sweetened condensed milk in a large pot of water, ensuring the can is fully submerged. Simmer gently for 2–3 hours, flipping it halfway through. Let it cool completely before opening.
- Oven: Pour the sweetened condensed milk into an oven-safe dish. Cover it with foil, place it in a larger roasting pan, and fill the pan with hot water halfway up the dish. Bake at 425°F (220°C) for 1–1.5 hours, stirring occasionally, until it reaches your desired color.
- Slow Cooker: Submerge the unopened can in a slow cooker filled with water. Cook on low for 8–10 hours for a deep caramel color.
Important Tips:
- Always keep the can submerged in water to prevent it from overheating or bursting.
- Allow the can to cool completely before opening to avoid burns.

Method 2: Milk and Sugar (Traditional)

Ingredients:
- 4 cups whole milk
- 1 cup sugar
- 1/4 teaspoon baking soda
Steps:
- Combine all ingredients in a heavy-bottomed pot.
- Heat over medium heat, stirring constantly, until the sugar dissolves.
- Reduce to low and simmer for 1–2 hours, stirring occasionally, until thickened and caramel-colored.

This method requires patience but yields authentic dulce de leche.

Would you like help deciding which method works best for you?

I went for the easiest one, of course. But I was a little worried about the can and safety so I had some questions (merged for easier reading):

Is there a risk in overheating a sealed can?

Yes, overheating a sealed can of sweetened condensed milk can pose a significant risk. The primary danger is that the can may build up too much pressure and explode, causing a dangerous mess and potential injuries. Here's why and how to minimize the risk:

Why It Happens

As the liquid inside the can heats, it expands and creates pressure.
If the water level in the pot drops too low, the can may overheat because it’s no longer surrounded by water to regulate the temperature.
Excessive or uneven heat can stress the can’s structure, causing it to rupture.

How to Avoid Overheating

Submerge the Can Fully: Always keep the can completely submerged in water. Check the water level regularly and add more hot water as needed.
Simmer, Don’t Boil: Keep the heat at a gentle simmer rather than a full boil.
Use a Deep Pot: Choose a pot that’s tall enough to keep plenty of water above the can.
Set a Timer: Monitor the cooking time closely to avoid overcooking.
Cool Down Safely: After cooking, let the can cool completely in the water before handling or opening it.

If you want a safer method, consider the oven or stovetop traditional method without a sealed can. They yield the same delicious result without the risk.

How about toxins?

The risk of toxins when heating a sealed can, such as a can of sweetened condensed milk, primarily revolves around bisphenol A (BPA) or other chemicals potentially leaching from the can lining into the food. Here's what you should know:

Potential Risks

BPA and Can Linings:
- Some cans are lined with materials containing BPA, a chemical that can leach into food when exposed to heat.
- Many manufacturers now use BPA-free linings, but not all cans are labeled as such.
Overheating the Can:
- Excessive heat can degrade the can's lining and increase the likelihood of leaching.
- This risk is greater when the can is subjected to prolonged or extreme heat (e.g., boiling for hours).
Aluminum Corrosion:
- If the can is damaged or not coated properly, heat may exacerbate metal exposure, although this is rare with modern food-grade cans.

Minimizing Risks

Choose BPA-Free Products: Look for cans labeled as BPA-free to reduce chemical exposure.
Limit Heat Exposure: Avoid heating the can for longer than necessary or at excessively high temperatures.
Opt for Safer Methods: Instead of boiling the sealed can, try the oven or traditional stovetop method to bypass the risks altogether.

Alternative Recommendation

Making dulce de leche from scratch using milk and sugar eliminates concerns about chemicals from can linings entirely. While it takes more time and effort, the results are just as delicious and safer overall.

Would you like a detailed guide on making it from scratch?

And below, the recipe, followed by some safety notes and pictures:

Servings: 8 (2 tablespoons per serving)

Calories per Serving: ~130

Total Time: 3 hours (includes cooling time)

Homemade Dulce de Leche

Ingredients:

1 can (14 oz) of sweetened condensed milk

Instructions:

Prepare the Pot: Choose a deep pot large enough to fully submerge the can. Fill it with water and bring to a simmer.
Submerge the Can: Remove the label from the can and place it in the pot, ensuring it is fully covered with at least 2 inches of water above the can.
Simmer Gently: Set the heat to maintain a gentle simmer (not a rolling boil). Cook the can for 2–3 hours, flipping it halfway through for even caramelization.
- 2 Hours: Lighter caramel
- 3 Hours: Darker, richer caramel
Cool Completely: Carefully remove the can using tongs or a heat-safe tool. Allow it to cool completely before opening to prevent burns or pressure-related spills.

Safety Notes:

Materials: Use a deep pot and ensure the can is fully submerged in water at all times to prevent overheating or bursting.
Monitor Water Level: Check the pot periodically and add hot water as needed to keep the can submerged.
Handle with Care: Do not attempt to open the can while it’s hot—pressure inside can cause hot caramel to spurt out dangerously.