Raise your hand if you’ve ever tried dulce de leche. What about homemade dulce de leche? It’s the Spanish version of caramel. It’s ooey, gooey, and deliciously sweet. The taste of caramel behind every spoonful will leave you craving more. You can find it at grocery stores and latin markets, but it’s super easy to make, and the taste of making it at home will never compare to the store-bought version. It only takes one ingredient, just one!, to make this delicious sauce, and you can use it on so many things. Pour it on ice cream, dip fruit in it, eat it by the spoonful (my favorite!), or make any of the yummy recipes I’ll be sharing with you in the weeks to come as part of my Ode to Dulce de Leche!
- 1-14.oz. can sweetened condensed milk
- Set a medium saucepan over high heat. Place a large glass bowl on top of the saucepan to form a double boiler.
- Pour the sweetened condensed milk into the bowl.
- Cook the condensed milk for 2-3 hours, stirring every 30 minutes, and refilling the water in the saucepan when necessary. The dulce de leche is ready when it turns a darker caramel color.
- After it’s done, beat the sauce with a fork, and store at room temperature (ore store in the refrigerator if not using within 1-2 days).