Eagle Brand Caramel (aka Dulce de Leche) Recipe

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This classic one-ingredient caramel can be used as the perfect topping for any dessert, as the filling for a pie or tart, or eaten directly to satisfy your sugary cravings.

serves/makes:

ready in:

2-5 hrs

19 reviews
7 comments

ingredients

1 can sweetened condensed milk

directions

Remove the label from the can of condensed milk. Do not open the can yet. Take the can and stick it in a pot. Cover it with water.

Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny caramel (dulce de leche), or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much. Do not let the water level fall below the top of the can.

When it's done, let it cool for a while, and then carefully open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety). The resulting product should be colored tan or brown.

It can then be spread into a prepared pie shell and covered in whip cream for an excellent pie, or I use it sometimes as a filling between layers of chocolate cakes.

cook's notes

This can be a dangerous recipe if you do not follow the directions or pay attention. Use this recipe at your own risk. While this has been a popular method of making dulce de leche for many years it needs to be monitored closely and precautions taken.

You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. I

f you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not completely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time).

added by

MTGraham

recipe tips

Do not use a pop-top or pull-tab type of can. Only use the type of can that requires a can opener or the can may explode.

For a safer method, pour the sweetened condensed milk into a heatproof dish, cover with foil, and place in a water bath in the oven at 425 degrees F for about 1-1.5 hours.

Keep extra water boiling in a kettle to add to the pot if the water level drops too low.

Let the can cool completely in the pot after cooking to reduce the risk of burns from hot caramel.

The caramel will thicken as it cools, so don't worry if it seems too runny when hot.

For a deeper flavor, add a pinch of sea salt to the finished caramel.

Use dulce de leche as a topping for ice cream, a filling for cupcakes, or swirl it into brownies before baking.

If using the poking hole method, make sure the hole is small to prevent the milk from drying out.

Always use caution and follow safety guidelines when handling pressurized containers.

common recipe questions

Can I make dulce de leche in a pressure cooker or Instant Pot?

Yes, you can make it in a pressure cooker. It typically takes about 30-40 minutes on high pressure, but make sure the can is completely covered with water. Also, do not use the kind of can that doesn't require a can opener as those can explode.

Is it safe to boil a sealed can?

While many people do this without issue, there is a risk of the can bursting if not monitored properly. Always make sure the can is fully submerged and never let the pot boil dry.

What should I do if the can starts to expand?

If the can expands, remove it from the heat immediately and let it cool down completely before handling.

Can I use low-fat or fat-free sweetened condensed milk?

It's best to use regular sweetened condensed milk for optimal texture and flavor. Low-fat versions may not caramelize as well.

How long can I store homemade dulce de leche?

Once opened, store it in an airtight container in the refrigerator for up to two weeks.

nutrition data

982 calories, 27 grams fat, 166 grams carbohydrates, 24 grams protein per entire can.

reviews & comments

Terry REVIEW:
April 1, 2020

I made this and drizzled it over cinnamon baked apples, the taste was super!!!
Guest Foodie REVIEW:
January 11, 2020

Easy & DELISH!!!
Guest Foodie October 7, 2018

is this firm enough to cut up into squares and wrap candy
- CDKitchen Staff Reply:
  
  No this isn't that kind of caramel. This is a very soft, almost pourable caramel.
Lily March 26, 2017
See Also
Maple Syrup Caramels Recipe

I've seen this online done in a crock pot. Has anyone done it this way? I'm nervous about trying it and have everything sitting in front of me. WHAT YOU DO? WHAT TO DO?? EEKKKK!
- CDKitchen Staff Reply:
  
  The crock pot version of this recipe is located here: http://www.cdkitchen.com/recipes/recs/1500/Dulce-De-Leche136380.shtml
Judy REVIEW:
February 16, 2017

It is absolutely WONDERFUL !! I LOVE caramel on anything, & all the salted caramel items out on the market today can be made at home with this caramel. Just follow the directions for soft or hard, & U will be so happy !
D. Smith REVIEW:
December 15, 2015

I have used this for years, as my Mother did. We would bring it to a boil and then turn to simmer for 3 hrs. We would let it chill and then refrigerate overnight. Then we would open both ends of the can of milk. You then take the lid on one end and push the caramel out on a small plate. Then slice off about a 1/6 of the caramel and lay on the plate. Then take a slice of pineapple and lay on the caramel. Then take 1/2 of a banana and put it in the hole of the pineapple & spray with whipped cream. Put a marchino cherry on top and you have a candle desert. The banana being the candle, the whipped cream the melted wax & the cherry the flame. It is a rich desert
Guest Foodie REVIEW:
December 17, 2014

We also dipped balls of the caramel in chocolate for delicious candies.
Diane December 14, 2014

Question: Do I leave the lid on the pot while its boiling for 2 hours?
- CDKitchen Staff Reply:
  
  It doesn't mention putting the lid on the pot at all in this recipe, so no you would not put the lid on while it cooks.
anniemac737@yahoo.com REVIEW:
June 28, 2014

Best caramel sauce ever! My mother cooked it for me back in the 1940's and it is still my favorite!!
Guest Foodie REVIEW:
June 23, 2014

Have had this for over 50 years. My Grandmother always made it for our birthdays and put it on top of her fabulous cheesecake that took about two days to make. She was so efficient she would do 6 cans at once. Then put them back in the cabinet marked danger! It is still shelf stable because it isn't opened! Then you are risking it only once. I used to send it to people in their Christmas boxes with a bow on top with a note saying open me when you are blue.
SunBeam REVIEW:
May 28, 2014

Amazing....been doing this for years!
Regkimbrell REVIEW:
July 28, 2013

I have made this for years also. I cannot stress enough the importance of making sure the water level remains over the can though. As a young 20 year old, I made this and decided to nap. I heard a loud bang and the can exploded in the kitchen. My mom says that she still finds some in obscure places every now and then, 20+ years later.
perplexed July 14, 2013

Do you open the can or leave it sealed? I'm unclear on this but want to try it. Don't want to ruin it!
abucca REVIEW:
July 8, 2013

If you haven't tried this recipe you must! It makes the most decadent dulce de leche! You can't buy it this good!
soccer mom REVIEW:
July 1, 2013

I'd seen this recipe for years but was always too scared to try it. Tried it this weekend and was amazed that it worked! I couldn't believe the caramel set up so nicely.
Jamie October 10, 2012

Do you have a recipe for that Ganache?
cook extraordinaire REVIEW:
June 27, 2012

yeap, as a cuban, born and 1/3-raised, my mother made the "dulce de leche" in the same fashion. It is fabulous, if you like a different touch of sweet with color. Talk about comfort food..., hurray for simple and delicious.
Frankie REVIEW:
November 23, 2011

This is divine. I got this recipe 35 or 40 years ago from a co-worker and it has been on our holiday menu for years! Sometimes I make a ganache and spread over the top for the chocoholics in our family. Can NOT say enough good things about it.
Guest Foodie REVIEW:
March 8, 2011

My Grandmother made this for years. She boiled the Eagle Brand then cooled and sliced. She served a slice on top of a pineapple ring, topped with whipped cream and a cherry. This was a family favorite and tradition
Guest Foodie January 20, 2011

Mother used to boil it, then put it in the refrigerator until it was completely cold. She would then cut out both ends of the can and push out the caramel roll. This and graham crackers was delicious
Ania REVIEW:
December 12, 2009

We add water every 15 minutes to keep to water level over the top of the cans. This caramel is what we use to make turtles every Christmas.
Mickey April 4, 2009

WARNING!Do not leave cooking caramel unattended. Can will blow up!Also, make sure that you have enough water in the pan.
CUBANMOTHERINLAW REVIEW:
September 22, 2008

ALTHOUGH I HAVE NEVER TRIED TO MAKE IT THIS WAY IT IS THE SAME CONCEPT THAT IT TAKES TO MAKE IT. BUT THIS IS THE WAY MY CUBAN MOTHER IN LAW TAGHT ME TO MAKE IT IS SO MUCH FASTER, SIMPLY TAKE A CAN OF SWEET AND CONDENCED MILK REMOVE THE LABLE, AND PUT IT IN A LARGE POT, BOIL IT IN THE POT FOR 2-3 HOURS FOR SOFT DULCE DE LECHE AND 4-6 FOR HARD DULCE DE LECHE.
Cautious cook REVIEW:
April 5, 2008

Important note that's not in the recipe: Be sure to allow the can to cool completely before attempting to open - don't want to spew hot caramel all over yourself.
Cooker extrodianre REVIEW:
December 16, 2007

this was the best damn dulce de leche that i have ever made
polsby REVIEW:
July 17, 2007

This way of making caramel is fantastic. We used to make several cans and keep them in the fridge, unopened, until needed as a sauce to dip fresh strawberries into! yum yum yum

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Eagle Brand Caramel (aka Dulce de Leche) Recipe | CDKitchen.com (2024)