The One-Ingredient Wonder: Homemade Dulce de Leche

Prepare to be amazed! It’s hard to believe that this rich and indulgent caramel sauce is made from just one simple ingredient. Today, I’m sharing with you one of the easiest and most delightful culinary creations: homemade Dulce de Leche. Known as “Dulce de Leche” in Latin America and “Cajeta” in Mexico, this slow-cooked caramel made from sweetened condensed milk is a testament to the beauty of simplicity. Despite being a beloved technique for years, transforming sweetened condensed milk into caramel never ceases to impress, delivering a luxurious and flavorful result every time. Whether you use it to enhance pastries, sweeten your coffee, or offer it as a thoughtful gift, this caramel is sure to be a crowd-pleaser.

Serving Suggestions

The versatility of this slow-cooked caramel is truly astonishing. Drizzle it over a warm brownie, pour it atop pancakes, swirl it into a cheesecake, or layer it in trifles. Dip apple slices, pretzels, or even top your ice cream sundae with this indulgent treat. The possibilities are endless—limited only by your imagination!

Ingredients

• 1 (14 oz) can of sweetened condensed milk

Yields: 1 ½ cups of caramel sauce

Instructions

1. Prepare the Can: Without opening the can, remove the label from the sweetened condensed milk. Make sure to clean off any remaining paper or adhesive to avoid debris in your slow cooker.
2. Place in Slow Cooker: Lay the can on its side in the slow cooker. You can add multiple cans if you’d like to make a larger batch, as most slow cookers will accommodate more than one.
3. Add Water: Fill the slow cooker with enough water to completely cover the cans, ensuring at least 2 inches of water above them to prevent pressure buildup and potential accidents.
4. Cook Slowly: Set the slow cooker to low heat, cover it, and let it simmer for 8 hours. When finished, carefully remove the can using tongs—it’s very hot!
5. Cool Before Opening: Allow the can to cool completely to room temperature before opening it. As the caramel cools, it will thicken to the perfect spoonable consistency—this is where the magic happens!

Once cool, open the can to reveal your homemade caramel, a velvety golden treat that elevates any dish (or spoon!) it touches.

Tips & Variations

• For a lighter caramel, you can reduce the cooking time to around 6 hours.
• Important Safety Tip: Never open the can while it’s hot, as the contents can be dangerously pressurized.
• You can make multiple cans at once and store them, unopened, in your pantry for future use.
• To enhance the flavor, try adding a pinch of sea salt or half a teaspoon of vanilla extract once the caramel has cooled.
• If you’re short on time and feeling adventurous, you can make this caramel in a pressure cooker in just 40 minutes. Be sure to consult your pressure cooker manual for safety guidelines.

Conclusion

This one-ingredient caramel sauce is as simple as it is delicious. Whether you’re enjoying it with your favorite dessert or gifting it to a loved one, it’s bound to impress. Happy cooking!