Dulce De Leche Cubano Recipe

Prepare the can(s)

Remove the label(s) from the sweetened condensed milk can(s). Do not open the can(s). Wipe away any adhesive residue and make sure the lids are sealed and undented.

Place the unopened can(s) upright in a large saucepan or deep pot. Add enough water to cover the can(s) by at least 2 inches (5 cm) — typically about 3 cups per can depending on pot size. This is to create a gentle water bath that will slowly caramelize the milk inside.

Bring the water to a gentle simmer over medium heat. Once simmering, reduce the heat to low so the water maintains a very gentle simmer (small bubbles, not a rolling boil). Cover the pot with a lid but leave a small gap for steam to escape.

Simmer gently for 2 to 3 hours depending on desired color and flavor: 2 hours for a light caramel (golden), 2.5 hours for medium amber, 3 hours for deep, rich dulce de leche. Check the water level every 20–30 minutes and carefully add boiling water if the level drops below the top of the can(s). Keep the temperature low so the can never rattles or bangs — violent movement can deform the can.

After the chosen time, turn off the heat and allow the can(s) to cool completely in the water bath to room temperature before opening. This can take 1–2 hours. Do NOT open hot cans — sudden depressurization may cause the contents to spatter and is dangerous.

Once cool, open the can(s) with a can opener. Transfer the dulce de leche to a bowl and whisk briefly to smooth. If you prefer a thinner consistency, whisk in a tablespoon of warmed whole milk at a time until desired texture is reached.

Combine the sweetened condensed milk (one can) and 1 cup whole milk and 2 tablespoons granulated sugar in a medium heavy-bottomed saucepan. Stir to combine and break up lumps.

Place the pan over medium-low heat and bring the mixture to a gentle simmer, stirring constantly or very frequently to prevent sticking. Once simmering, reduce heat to low so the mixture barely moves. Continue to cook, stirring often, for 30–45 minutes until thickened and deep amber in color.

If using, add the butter and vanilla extract in the last 2–3 minutes of cooking and stir until incorporated. A pinch of baking soda can be added early in cooking to promote browning and a creamier texture; be aware it will foam briefly.

When the mixture reaches desired color and thickness, remove from heat. If you want a very smooth texture, pass through a fine sieve or blend briefly with an immersion blender. Cool slightly before transferring to jars.

Taste and, if desired, stir in up to 1/4 teaspoon sea salt for salted dulce de leche. Mix to combine.

Spoon the dulce de leche into sterilized jars or airtight containers. Allow to cool to room temperature uncovered, then seal and refrigerate. Properly stored in the refrigerator, dulce de leche will keep 2–3 weeks. For longer storage, freeze in an airtight container up to 3 months (thaw in refrigerator).

Use dulce de leche as a spread for toast, topping for pancakes, filling for pastries, or as a component in desserts like flan, alfajores, or ice cream.