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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!
Thanks for sharing your variation, can’t wait to try it!
I make a variation of this and it turns out fabulous. After boiling cans, ad a pack of double cream and mix well, pour in a dish, cover with crushed digestive biscuits…its yum!!
3 hours to make dulce de leche if you don’t own a pressure cooker??? Sounds very easy to make though.
I love making dulce de leche using this technique – thanks for reminding us all how simple it really is!!
I am excited to find this recipe, who would have thought that it would be this easy to prepare. I love making gormet desserts, this will be so much easier.
Hi Erica,
Because it has dairy, I am told it should not be canned and is considered perishable – needing to be refrigerated. Hope this helps.
Alice
I noticed the picture of the canning jars. Can you can this and if so how long will it last?
Stephanie, The Crockpot Lady, has a blog and posted something on making dulce de leche in a crockpot. I tried it and it did not look as thick and yummy as yours. It was in the crock for 8 hours and was still too thin for my liking. I’m going to try it out this way…it looks too delish not to!
Thanks Amanda. I am going to add your tip to the post.
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.
So easy and so yummy! I want some =D.
WOW, Alice that is such an easy thing to do. I never knew you could just take a can and do that. I might have to try it for fun!
LOVE the fun Holiday look of your site 🙂
Awesome! I love your simple but delicious recipes!
Excellent idea for Christmas gifts! Thanks for the post.
i’ve always wanted to try this, but i’ve heard it’s incredibly dangerous…?!
ah.. too bad i dont have a pressure cooker at home to quicken the process. I just made some and dipped them with churros and baileys 🙂
Mmm! I live in Guatemala and dulce de leche is everywhere here, but I didn’t know how to make it. Now, do you know how to make those mouthwatering dulce de leche sticks? I’m guessing this stuff . . . along with icing sugar?
It is only dangerous if the water level falls below the tops of the cans. You must have the cans submerged in water the entire time. Using a pressure cooker, I found that the water level didn’t drop very much from when I filled it. For the stove top method, just keep checking every 30 minutes. Hope that helps!
Mmm. Wonderful!
Jenny,
I’m not sure but my guess is the low-pressure. I found this article and it would appear that pressure cookers with just one setting, like mine, are low pressure. Hope this helps!
Alice
https://pressurecookerworld.com/snowcone/store/1015809/front/-1/article/ChoosingCooker/
crazy! i was just making this for a birthday cake!
Just one ??? for you. Are you using hi pressure or low pressure? I have the Kuhn Rikon pressure cookers and there are two levels of cooking. Thanks! I am buying cans of milk today! And, BTW, not just saying this cuz you single-handedly made my morning by solving my neighbor gifting dilemma….I adore your blog!
Wow, what a fabulous idea. I think you might have solved my neighbor dilemma this year. This looks easy and fabulous AND I have several lovely pressure cookers who would be more then willing to be the recipient of such yumminess. I love your blog.
Wow! I cannot wait to try this!! Thank!
I love this stuff. I know it’s relatively easy to make this way, but I still wish they’d sell it as is in stores like they do in parts of Latin America! But until that fateful day, I’ll continue it making it at home like you do 🙂
That’s so funny I was actually thinking of making this the other day, thank you for sharing your easy recipe. Dulce de leche is a favorite in this house 🙂
-Natasha