Stove Top Dulce de Leche

Before I started making Instant Pot Dulce de Leche, this stovetop version was the method I used most often. It takes longer and requires a bit more attention, but I still really like it because you have complete control over the color and texture. Depending on how long you cook it, you can make anything from a lighter, spoonable dulce de leche to a super thick one that’s perfect for macarons, cupcakes, and alfajores.

I know cooking condensed milk in the can makes some people nervous, so let’s quickly address that first.

I’ve been making dulce de leche this way for years. The important part is making sure the can stays fully submerged in water the entire time, using a can that isn’t dented or damaged, and allowing it to cool completely before opening.

If you don’t feel comfortable with this method, you can always make dulce de leche using the oven method instead. I also have a full Dulce de Leche guide if that will ease any concerns!

Why I Still Like the Stovetop Method

Each dulce de leche method gives slightly different results.

Here’s why I still come back to the stovetop version sometimes:

• You can control the texture very easily
• The longer cooking time develops a deeper caramel flavor
• It gets extremely thick if cooked longer
• Great for piping and fillings
• No special equipment needed

The main downside is that you do have to monitor the water level regularly.What You Need

You only need a few ingredients and tools:

• Sweetened condensed milk
• A large pot
• Water

I usually use Eagle Brand or La Lechera condensed milk.

How to Make Stove Top Dulce de Leche

The full recipe card is below, but here’s how I make it step-by-step.

And click here to read all about Dulce de Leche, and about more methods on how to make it, where to buy it, and some brand reviews!

Step 1: Remove the Label and Inspect the Can

Remove the paper label from the can completely. Keep the can sealed.

I always check the can carefully before using it. If it’s dented or damaged, don’t use it for this method.

Step 2: Add Water

Place the can in a large pot and cover it with several inches of water.

The can needs to stay submerged the entire time it cooks.

Step 4: Cool Completely

After cooking, turn the heat off and let the can cool completely inside the water before opening.

I usually leave it alone for several hours. Never try to open the can while it’s still hot.

Cooking time and texture

Here’s a quick visual guide showing how the color and texture change depending on how long you cook the dulce de leche.

It’s also incredibly good straight from the fridge with sliced bananas or apples for an easy snack or dessert.

Storage

Store the dulce de leche in an airtight container in the refrigerator for up to 2 weeks.

It also freezes very well for up to 2 months and stays scoopable straight from the freezer.

FAQ

Is it safe to boil condensed milk in the can?

As long as the can is undamaged, fully submerged in water, and cooled completely before opening, this method is generally considered safe.

Why is my dulce de leche too thin?

It likely needs more cooking time. The longer it cooks, the thicker and darker it becomes.

Can I cook multiple cans at once?

Yes, as long as the pot is large enough and the cans stay covered with water the entire time.

Which method makes the thickest dulce de leche?

The stovetop and Instant Pot methods both get very thick, especially with longer cook times.

More Dulce de Leche Recipes

If you liked this method, you should also try my Instant Pot Dulce de Leche or Slow Cooker Dulce de Leche. I use dulce de leche constantly for fillings and frostings because it adds so much flavor with barely any extra work.

If you make this recipe, feel free to leave a rating or tag me on Instagram so I can see it!

Stove Top Dulce de Leche

Camila Hurst

How to make Stove Top Dulce de Leche from a can of condensed milk.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 hours hrs

Resting time 6 hours hrs

Total Time 9 hours hrs 5 minutes mins

Course Dessert

Cuisine Latin

Servings 1 cups

Calories 60 kcal

Ingredients

 

Stove Top Dulce de Leche

• 1 14 oz. can sweetened condensed milk 396 grams

Instructions

 

Stove Top Dulce de Leche

• Remove the label of the can. Keep the can sealed.
• Inspect the can to ensure it doesn’t have any dents.
• Place the sealed can in large pot, filled up with water, making sure the can is covered by a few inches at least.
• Bring to a boil, reduce the heat, and let the water simmer for 2.5 hours to 4 hours.
• Check on it constantly to make sure the water level isn't below the can, and that the can is submerged several inches.
• Set a timer to check on the water every 20 minutes!
• After the desired cooking time, turn the heat off. For a lighter, more runny dulce de leche, cook for 2.5 hours, for a dulce de leche that’s easy to pipe, fill cookies, and will be able to hold its shape, cook for 3.5 to 4 hours.
• Let the can cool down all the way in the water before removing and opening, which may take a few hours.

Storage

• Store dulce de leche covered, in the fridge for up to 15 days. Store packaged tightly in the freezer for 1 to 2 months.

Notes

Quantity: you can cook more than one can at a time depending on how large the pot is. Always make sure there’s a lot of room in the pan, and the cans are covered by water the whole time.

Water: ensure the can is covered in water. Set a timer to check on the water every 20 minutes!

Cool down: make absolute sure the can of condensed milk has cooled down completely before removing from the water and opening it.

Cooking time: cook from 2.5 hours to 4 hours. The longer you cook, the thicker and darker the dulce de leche will be. For a light and runny dulce de leche, cook for 2.5 hours, for a dulce de leche that is easy to pipe and holds its shape, cook for 3.5 to 4 hours.

Nutrition

Serving: 1tbspCalories: 60kcal

Keyword dulce de leche

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