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Caramel Sauce Recipe - Easy Dulce de Leche Recipe


An image of dulce de leche made from sweetened condensed milk.

Dulce de Leche is also known as "cooked can" in the Southern U.S., "manjar" in Chile and "cajeta" in Mexico.

Marko Goodwin
This easy caramel sauce recipe is known as dulce de leche in much of Latin America and known as "cooked can" in the Southern United States. In Chile, it's known as "manjar" and in Mexico it's known as "cajeta."

No matter what you call it, caramel sauce has never been easier to make than with this no-hassle recipe. Just boil a can of sweetened condensed milk, let it cool and you're done!

Prep Time: 2 minutes

Cook Time: 1 hour, 30 minutes

For thick Dulce de Leche: 3 hours

Total Time: 4 hours, 32 minutes

Yield: 14 ounces


  • 1-14 oz can of sweetened condensed milk


  1. Place the can of sweetened condensed milk in a large pot.
  2. Cover the can completely with water and place a lid on the pot.
  3. Bring the water to a boil.
  4. Boil the water for 90 minutes (for thinner Dulce de Leche) to 3 hours (for thick, hard Dulce de Leche). Top the water up as needed, making absolutely sure not to let the water level drop below the top of the cam. WARNING: Allowing air to reach the super-heated can may cause it to explode. Keep the water level high at all times.
  5. Turn the heat off and allow the water (and can) to cool overnight.
  6. When the can has cooled completely, open it to use immediately, or store it up to one year for use at a later date.
  7. Spread it on toast for a traditional South American coffee accompaniment, use it for alfajores (South American cookies) or add a dollop to coffee for a sweet, creamy coffee drink.

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