Dulce De Leche


This is something that really reminds me of a friend of mine named Nicole. She used to travel to Uruguay, and they would bring back jars filled with Dulce de Leche. Over the past years, I would like to say it’s become a somewhat trend within the foodblog-world to boil condensed milk and use for baking. The first time I made this I actually thought it was crazy – boiling a can for 3 hours might seem a little strange, but it’s actually great to bake with. I’ve used it before for a Banoffee Pie, but it goes well with multiple other different things. Just remember to take off the tag before boiling it!


Det här är något som påminner mig om en kompis till mig som heter Nicole. Hon brukade åka till Uruguay och komma tillbaka med burkar fyllda med just Dulce de Leche. De senaste åren har det blivit lite av en trend i matbloggs-världen att koka denna kondernserade mjölk och baka med den. Första gången jag provade tyckte jag att det verkade helt galet – koka en konservburk i tre timmar..? Men det är faktiskt jättegott att baka med. Jag har använt Dulce de Leche förut till Banoffee paj, men det passar till andra saker också. Kom ihåg att ta av lappen innan du kokar!

Recipe / Recept

1 jar of condensed milk / 1 burk kondenserad mjölk

Water / Vatten

1. Remove the tag and put the jar in a pot filled with water. / Ta av lappen och lägg burken i en kastrull fylld med vatten.

2. Bring to boil. / Koka upp.

3. Refill with water when needed so the jar is always covered.  / Fyll på med vatten allt eftersom så att burken alltid är täckt.

4. Let boil for 2.5 hours for a loose texture and up to 3.5 hours for a firmer texture. / Koka i 2.5 timmar för en lös konsistens och upp till 3.5 timmar för en fastare konsistens.

5. Let cool. / Låt svalna.

6. Done! / Klart!


6 thoughts on “Dulce De Leche

  1. ChgoJohn says:

    I’ve seen this done before, tasted the results, and loved it. I’ve not tried it myself because I can’t get passed my fear of the can exploding. 🙂

  2. Butter, Basil and Breadcrumbs says:

    This is so cool… Thank you for sharing this! I’ve heard that you can do this, but I guess I would be paranoid that the can would explode or something like that! It amazes me how beautifully the dulce de leche turns out!! It just proves to me that I worry for nothing!! Wonderful post!

  3. TidiousTed says:

    In Norway we have a sandwich spread called HaPå (Originally called Hamar Pålegg) that I was extremely fond of as a small kid, but it wasn’t always easy to get hold off back in the mid to late fifties. My mum found out that by boiling Viking Melk (Norway’s most common condensed milk) like you describe it you got something exactly like HaPå 😉

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