This recipe is not for the faint of heart. Not because it’s difficult, but because it’s so absurdly easy and delicious that, before you know it, you’l be hypnotized into eating it straight from the pan with a spoon.

There just has to be magic at play here, because somehow, a can of sweetened condensed milk baked in a water bath for an hour and a half turns into a thick, creamy caramel sauce.

Dulce de Leche

I like to store it in a Bonne Maman jar, because that way, it’s jam, which means I can have it for breakfast, right?

Dulce de Leche

Makes roughly 12 oz

  • 1 14-oz can of sweetened condensed milk (not evaporated milk)
  • 2-3 cups of water
  1. Preheat oven to 425F.
  2. Pour sweetened condensed milk into a baking pan and cover tightly with foil. Place pan into a casserole dish and fill with enough water so it reaches 1/2 of the baking pan.
  3. Bake for 90 minutes or until the condensed milk turns a golden brown color. Let cool and then whisk until smooth.
  4. Store in jar in fridge. Before use, let sit at room temperature until caramel softens.

Sometimes, the easiest recipes really are the best. This stuff is just so insanely good and the best part is, you just shove it in the oven and forget about it. I’m a bit absent minded in the kitchen to begin with (which is just the worst trait for a baker), so I always appreciate a no-fuss recipe like this one.

Do not, do not, do not use evaporated milk. It lacks the sugar that’s necessary to create the caramel. I’m sure there’s a way to make dulce de leche from evaporated milk, but it wouldn’t be as easy as just sticking it in the oven in a water bath.

When you first take it out of the oven and whisk it, there will be lumps, but after a good couple whisks, the mixture will turn completely smooth and creamy. And there you have it – homemade dulce de leche! Put it on everything for instant indulgence.

Dulce de Leche

This blows my mind every time

Dulce de Leche

Dreamy and creamy and delicious

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