How to make Dulce de Leche (Fast and Easy)
How to make dulce de leche: Create creamy dulce de leche in 15 mins, without a pressure cooker! Fast, easy, and chemical-free
Ingredients
- 1/2 cup sugar or 100 grams
- 200 ml whipping cream 35% M. F
- 1 can condensed milk 300 ml
Instructions
- Before starting, warm the whipping cream slightly so it isn’t ice cold. Microwave it for 30 seconds to 1 minute until just warm (not hot). This helps prevent the caramelized sugar from hardening when the cream is added and allows it to blend more smoothly.200 ml whipping cream
- Start by adding the sugar to a medium sized pot over medium heat. There's no need to stir initially. Just patiently allow the sugar to melt.1/2 cup sugar
- Once at least half of the sugar has melted, start slowly stirring it. It should take about 5 minutes for the sugar to completely dissolve, becoming entirely transparent or translucent and taking on a light amber/caramel color.
- Once it reaches this point, very slowly introduce a couple of drops of whipping cream to the pot while continuously stirring. Drip a little more and stir again. Continue this process until all the whipping cream is added. Expect a sizzling and bubbling reaction when the whipping cream is added – completely normal.200 ml whipping cream
- After the whipping cream has been completely incorporated, gradually add the condensed milk to the mixture while maintaining a constant stir.1 can condensed milk
- Keep stirring the mixture without a pause. It will start to bubble, foam, and rise a bit. Keep stirring. As you continue, you'll notice the mixture thickening slightly. You'll know it's time to stop when the bubbles have subsided, are bubbling less aggressively, and when you move your spoon through it, a distinct path briefly reveals the bottom of the pan. This is the cue to remove it from the stovetop.
- Transfer the pot to a small bowl and place it in your fridge. Cover it after it cools down.
Notes
- Warm the cream first: Take the whipping cream out of the fridge and warm it in the microwave for 30–60 seconds so it isn’t ice-cold. This helps prevent the caramel from hardening when the cream is added.
- Don’t over-darken the sugar: Once the sugar turns light amber, move to the next step. The dulce de leche will darken naturally as it cooks, and starting too dark can lead to a burnt flavor.
- Add the cream slowly: Pour the cream in gradually while stirring constantly. Adding it too quickly can cause the caramel to seize and form hard sugar clumps.
- Remove before it’s fully thick: Dulce de leche thickens as it cools. Take it off the heat slightly before it reaches your ideal consistency to keep it smooth and spreadable.
- Adjust thickness if needed: For thicker dulce de leche, cook slightly longer. Watch closely—this recipe thickens quickly and small timing changes affect the final texture.
Nutrition
Calories: 234kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 56mg | Potassium: 166mg | Sugar: 32g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 0.1mg
