Dulce de Leche Candy

Dulce de leche candy recipe

The Spruce / Cara Cormack

Prep: 1 mins
Cook: 8 hrs
Total: 8 hrs 1 mins
Servings: 3 servings
Nutritional Guidelines (per serving)
425 Calories
12g Fat
72g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3
Amount per serving
Calories 425
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 45mg 15%
Sodium 168mg 7%
Total Carbohydrate 72g 26%
Dietary Fiber 0g 0%
Protein 10g
Calcium 376mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dulce de leche candy is a traditional Central and South American favorite. This rich, creamy caramelized milk candy has only one ingredient and is so easy to make! Dulce de leche does have a long cooking time, however, so make sure you leave yourself enough time to make it!

This rich candy is good enough to eat on its own, but you'll love it in dulce de leche pecan ​bites, ​dulce de leche truffles,​ ​dulce de leche chocolate cups, or​ ​dulce de leche fudge.

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • Serving Suggestions: chopped nuts, chopped toffee, shredded coconut

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dulce de leche
    The Spruce / Cara Cormack
  2. Remove the paper label and any glue/adhesive that remains on the can.

    Remove paper label from can
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  3. Without opening, place the entire can of condensed milk in a large saucepan that extends at least several inches over the top of the can.

    Put can in pot
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  4. Fill the saucepan with water, being sure to cover the top of the milk can completely.

    Can in pot
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  5. Place the saucepan over medium heat, cover with a lid, and allow it to boil for 4 to 8 hours. Four hours will produce a caramel-like sauce, while 8 hours will give you a candy that's slightly sticky, but firm enough to cut. Adjust the time depending on your preferences and the type of dulce de leche you desire.

    Place cover over saucepan
    The Spruce / Cara Cormack
  6. As the dulce de leche cooks, check it every 30 minutes to make sure the water is simmering. Add additional water when necessary to ensure that the can is always fully covered.

    Add water to pot
    The Spruce / Cara Cormack
  7. After 8 hours of continuous simmering/boiling, carefully remove the can from the heat using tongs (preferably canning tongs as they have a better grip). Allow it to cool at room temperature, then refrigerate until chilled.

    Take out can
    The Spruce / Cara Cormack
  8. Once the can is completely cool, open both ends and gently push out the solidified caramel.

    Remove can
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  9. Using a hot, sharp knife, slice the caramel cylinder into rounds, and cut each round into 6 wedges.

    Slice it
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  10. This candy is best served in individual candy papers since it is sticky and a bit soft. But feel free to roll it in your choice of chopped nuts, chopped toffee, or shredded coconut if you want to add a little crunch.

    Dulce de leche candy
    The Spruce / Cara Cormack

The Can Must Remain Covered in Water

It is very important that the can remain immersed in water. Otherwise, it could rupture and cause damage or injury.

Recipe Variations

Crockpot Method: You can make this simple dulce de leche in a crockpot! Place the can of sweetened condensed milk in a crockpot and cover with water so that the can is submerged. Place a lid on the slow cooker, and cook the can on low for 16 hours. You can even do this overnight! This method has the great advantage that you don't have to worry about the water evaporating as it cooks.