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It is crunch time around here. I still have lots of baking and other homemade food items to make, package, and deliver for Christmas. This Christmas I made dulce de leche for the kids to give to their teachers. Because time is precious, I am going to show you how to make this under 30 minutes (20 minutes to be exact) using a pressure cooker or the more common way of cooking it on the stovetop.
I have a special fondness for dulce de leche. Fifteen years ago I lived in a rural part of Bolivia for a summer volunteering at an elementary school. For breakfast, someone from our group would walk across the street to a roadside vendor, buy sweet bread, bring it back to the house, and we all slathered dulce de leche on toast. My word, just thinking about it brings back sweet memories.
{Related Post: Simple Glorious Caramel Sauce}
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Whether you plan on cooking these cans in a pressure cooker or a regular pot, fill your pot with water. Place cans in the pot making sure the water is well above the tops of the cans – otherwise your dulce de leche will explode onto your ceiling and could cause damage to your kitchen.
If you are using a regular pot, make sure you have a lid. Bring water to boil and then to a simmer with the lid on. Check every 30 minutes to make sure the water level is still above the tops of the cans. Cook for 3 hours.
If you are using a pressure cooker, do the same thing above except make sure you have about 1.5 inches of water above the tops of the cans. Seal your lid on and when your pressure cooker indicates you have a seal, cook for 20 minutes (cooking time starts after your pressure cooker indicator pops up). Allow the pot to completely cool before trying to un-tighten lid.
With both methods you must allow the unopened cans to completely cool before removing lid. Enjoy!
{Helpful comment from Amanda: DO NOT get over-excited and attempt to cool the cans down with cool, cold or icy water. This can cause it to explode, as well.} – thanks Amanda!
I don’t worry about exploding cans, I worry about the aluminum in the can leaching into the dulce de leche. The better way to make it is to pour the condensed milk into a canning jar and then proceed as you outlined above. The other benefit to this method (other than not eating aluminum) is that you can watch the color of the dulce de leche and pull it out when it reaches your desired color. I like mine really dark!
Thanks I’ll try that! I’m also wondering if it has to do with not letting the can cool completely to room temperature before opening. I’m usually in a hurry to use it, so I open it while it’s still slightly warm. Planning on doing some testing soon. Thanks for the suggestions!
Priscilla, I’ve had only one can of dulce de leche develop a teaspoon-sized area of crystals in the center. It was pressure-cooked for 18 minutes, cooled overnight in the covered cooker, dried off and then re-shelved until opened. I used the rest of the dulce de leche in the can immediately, so cannot say whether refrigerating it might have let the crystalized area grow. Since then, I have shaken each can thoroughly before pressure cooking it, and then cook it for just 15 minutes for a more creamy result. It refrigerates beautifully after that treatment, with no crystals developing.
Hi,
I see someone else found her dulce de leche crystallized after a few days in the refrigerator. I’ve used this method and others, I’ve tried different brands of sweetened condensed milk, but mine invariably crystallizes and gets a grainy texture after a few days. I’ve searched and searched, but I cannot find a solution. Suggestions would be greatly appreciated! Thanks!
Hi! I know this is an old post of yours but I came across it in a search and I have a couple of questions:
1) I read in a similar recipe that the sweetened condensed milk can(s) need to be placed on a steamer basket or trivet and not directly on the bottom of the pressure cooker or else they may explode, but you don’t say that anywhere. Is it ok for the can to touch the bottom of the pan, as well as the sides, as long as there is sufficient water above the top of the can?
2) Do you know if this is safe for pressure cookers when using the new, pop-top Eagle brand cans?
Thanks in advance! Have a great day!
Thanks for sharing! My first attempt to make a Dulce De Leche, turns out to be Perfect!!! =)
Elise, what is your method for making dulce de leche directly into mason jars and how much fleur de sel did you add?
I made this recipe (the 3 hour method) for the third time and it was delicious at first, but I found that after a couple days, the dulce de leche turned gritty! can you tell me what might have caused this? I stored the DDL in small mason jars. thanks
Thanks, Alice for the recommendation. I did try out the recipe from Matt of MattBites.com and it was very delightful. My best friend, who is Argentinian, even gave me compliments! She says, though, that there is an alternative version where the cookie recipe is more like a shortbread one. I tried that one and those were hard to make sandwiches.
Hi Corinna,
Although I have not tried the recipe for myself, Matt of MattBites.com has a Alfajores cookies recipe. He also prepared them on the Martha Stewart show. Here’s the link http://mattbites.com/2009/01/01/alfajores-recipe/
I’ve tried 2 recipes for the Alfajores cookies that would get dulce de leche sandwiched in the middle and I still don’t have the perfect cookie. Anyone have a good recipe for these?
I was taught the stove top method by several South American friends (Chileans) They taught me to boil the cans for only an hour. Are the extra 2 hours really necessary?
I just borrowed my neighbor’s pressure cooker today and, oila, 15 minutes later, I got dulce de leche!! Now, I have to figure out how to make those yummy Alfajores!
Laura,
They’ll keep for some time since they are still canned. I have a few cans that have been in my fridge for months. I just pull them out as needed. Hope this helps.
Wondering if you could tell me how long can I keep the dulce de leche cans once they are cooked. (unopen of course).
I only did two this past week end, and only open one…
thanks!
Laura.
That’s it? I had no idea! I just love this site! I am going to try it today!
I made mine this year directly into decorative mason jars, with fleur de sel added… delicious, and so easy to give as gifts after!
I made a batch of Dulce De Leche a few weeks ago and used it to make an Argentinian Christmas cookie called Alfajores…. they are a sandwich cookie that then have the edges rolled in dessicated coconut. So delicious!
Love your site – the pictures are amazing! Just happened to find it tonight….
I did a whole series on this as well. It’s such a magical thing to open those cans and find the gorgeous caramel. Your photography is beautiful!
This is my second comment on this. I made this today using the pressure canning method and LOVE it!! I never dreamed how beautiful the color of the caramel would be when I opened the can’s lid. Wow! I have decided that this is what my husband is giving to his co-workers. I think I will attach the recipe. Thanks for the great idea to give as gifts. Love your blog & your recipes!!
Dulce de leche is hands down one of my favorite things ever! I love the speed and simplicity of the pressure cooker method which I used before, but never thought about giving this away as gifts. Thanks!
Dulce de leche is just about the best invention known to mankind (alongside Nutella, of course!) I make mine in the oven- sweetened condensed milk in a pie plate and placed in a water bath. I’m afraid of the possibility of explosions in my kitchen via the boiling method!! Looks like you kept a pretty good eye on yours 😉
Delicious! I have always been fearful of boiling the cans but it makes sense if you keep the water over the cans you will be safe. I guess I should get over my fear and just do it! 🙂
Wow, I am impressed! That is definitely quick and easy! Love dulce de leche!