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    Crumb-Snatched » Latin & Caribbean Recipes

    Published: Aug 25, 2022 · Modified: Nov 4, 2022 by Crystal DaCruz This post may contain affiliate links.

    Doce de Leite Caseiro (Homemade Dulce de Leche)

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    Doce de leite caseiro (homemade dulce de leche) is a thick, sweet and caramel-like spread that’s eaten in Portuguese and Spanish-speaking countries. The main ingredients are milk and sugar. Choose from 3 methods – the classic method, in a water bath or a quick stovetop method!

    Sometimes I say doce leite, sometimes I say dulce de leche. The point is I’m low-key obsessed. This delicious sweet lends itself to so many delicious desserts – like this delicious flan and these yummy churros!

    What is doce de leite?

    It’s a creamy milk-based sweet that’s traditionally made from cooking milk and sugar together over low heat. As the mixture cooks, it thickens and turns a lovely caramel color.

    Also referred to as dulce de leche in Latin America, it’s often served as a spread with cookies or as a filling or sauce for pastries and other treats.

    While the exact origins of doce de leite, are unclear, most online sources point to Argentina as the birthplace of its Latin-American equivalent, dulce de leche. Sadly, there isn’t much documented about the history of versions from other cultures.

    Why you’ll love this recipe

    I’ll show you 3 different techniques in this post! There are variations in color and texture depending on the method you choose.

    Choose from the classic method, water bath method and quick method. Each are explained below with photos.

    3 methods explained

    1. The classic method is by far my favorite! It has a deep milky flavor and smooth, light color and texture. This method takes about 2 hours and requires a lot of stirring (but you can take breaks). I love this method because of the taste, and the fact that it thickens beautifully but remains spreadable, even after you store it in the refrigerator.
    2. The water bath method is more hands off and only has 1 ingredient – a single can of sweetened condensed milk. The condensed milk is poured in a glass baking dish, covered and baked in a water bath for 2 hours. This method yields a thicker, darker and nuttier-taste. It’s great when used as a filling for piped and layered desserts.
    3. Quick method – this stovetop method is made from caramelized sugar and condensed milk. It thickens quickly and makes a great dipping sauce if eaten right away. Although convenient, this method has one drawback – it becomes hard once it cools, which means it’s not great for storing or spreading.
    Classic method – cooked on the stove-top, with milk + sugar
    Baked in a water bath in the oven
    Quick method – caramelized sugar and condensed milk

    Ingredients you’ll need

    The ingredients vary based on technique and are listed below.

    • Classic – whole milk, granulated sugar, baking soda, vanilla extract
    • Water bath – 1 can of sweetened condensed milk
    • Quick method – granulated sugar, unsalted butter, baking soda, 1 can of sweetened condensed milk

    Quantities and exact measurements are listed in the recipe card near the bottom of the post.

    How to make doce de leite

    Carefully read through each set of instructions before getting started. Pick your technique and let’s go!

    #1: Classic method

    Prepared on the stovetop and takes about 2 hours. It yields a delicious milky taste, light color, and delicate texture – refer to the photos below. This is my favorite technique.

    1. Stir milk, sugar and baking soda together in a large, heavy-bottomed pan.
    2. Bring the mixture to a gentle boil and then reduce heat and let simmer for 2 hours. Stir occasionally, but watch closely. The liquid will thicken and reduce in volume.
    3. As the mixture starts to brown and become thicker, you’ll have to stir more frequently to prevent it from burning/sticking to the bottom of the pan.
    4. Once you’ve reached the color and consistency that you like, stir in the vanilla extract and turn the burner off.
    5. Let cool slightly and transfer to a jar with a lid. The doce de leite can be served immediately. It will continue to thicken as it cools.

    #2: Water bath method

    Hands-off method, cooked in a water bath. Yields a thick texture and deep-color. This version most mimics the color and taste of store-bought versions, except it’s not as smooth.

    1. Preheat the oven to 450°F.
    2. Open the can of condensed milk and pour it into a shallow baking dish. Cover the baking dish with foil and place the dish in a large roasting pan.
    3. Fill the roasting pan with boiling water until it reaches half-way up the side of the baking dish. Bake in the oven for 1 hour and 45 mins.
    4. Let the roasting pan cool slightly and then remove the baking dish from the water bath.
    5. Uncover the dish and whisk until smooth.

    #3: Quick method

    This techniques takes about 15 minutes and yields a very sweet taste, deep color and smooth texture. The color and thick texture are achieved by caramelizing the sugar first. This method is not ideal for storing, or if you want the doce de leite to remain soft and spreadable.

    1. Heat ½ cup sugar over medium heat in a non-stick frying pan or 2-quart saucepan. Stir constantly using a rubber spatula. Within a few minutes the sugar will start to liquify and turn amber in color. Keep stirring until the sugar fully dissolves into a brown-colored syrup.
    2. Turn the flame down to the lowest setting and add the butter and baking soda at the same time. Then add sweetened condensed milk and keep stirring. The caramelized sugar will start to harden, keep stirring and the mixture will become smooth again after 5-7 minutes. 
    3. Once the mixture is completely smooth, carefully transfer it to a small bowl or jar with lid. Serve while it’s still warm.

    Variations

    As I mentioned, there are variations of doce de leite/dulce de leche across cultures. Here are some!

    • Doce de leite talhado – this version is made with curdled milk, or by adding an acid to fresh milk (usually vinegar, lemon or lime). Spanish speaking countries refer to it as as dulce de leche cortada.
    • Cajeta – Mexican version of dulce de leche made with goat’s milk.
    • Doce de leite cortado – this version of doce de leite resembles fudge. It’s cooked, cooled completely and then cut into squares. Cortado means “cut” in Portuguese.

    Commonly asked questions

    Why aren’t the pressure cooker or boiling techniques shown?

    These methods involve boiling cans of condensed milk or placing them in a pressure cooker. I don’t use either method because they can cause harm if not done correctly.
    The cans have to be watched really closely because pressure builds and they could explode if a proper water level is not maintained.

    What’s the difference between doce de leite and caramel?

    Doce de leite (dulce de leche) has a milk base, where caramel is mainly made from sugar. Some versions of caramel do contain a small amount of cream, but milk is the main ingredient in doce de leite.

    Why does mine look different than the photos?

    Variations in color and texture can depend on lighting, cooking method, and how long it’s cooked for. As it cools, the texture can change as well.

    Equipment

    Each method has its own unique set of tools. I’ve listed my recommendations below.

    • Classic method – large, heavy-bottomed pot (I use an enamel dutch oven) and a silicone spatula.
    • Water bath method – roasting pan for the water bath, glass baking dish, foil
    • Quick method – medium saucepan – non-stick works best. In the photos I use a non-stick frying pan. I recommend a pan with deeper sides so the mixture doesn’t boil over.
    • A jar with a lid for storing leftovers.

    Storage

    Doce de leite lasts in the refrigerator for up to 2 weeks. Store it in a jar with a lid.

    Reheat in the microwave or by placing the jar in boiling water. Doing this will also soften it if it hardens.

    Top tip

    • Read through the recipe first and make sure to gather and measure the ingredients before starting. Some steps are quick and you want to make sure you have everything you need close by.
    • For a darker color, just cook it longer. Watch carefully to make sure it doesn’t burn.

    Other recipes you’ll love

    • Churros with Dulce de Leche
    • Pudim de Doce de Leite (Dulce de leche flan)
    • Pudim de Leite – Traditional Flan Recipe
    • Mini Donuts – Cape Verdean Donetes
    • Cinnamon Rolls Soaked in Tres Leches

     

    golden doce de leite on a spoon

    Doce de Leite Caseiro (Homemade Dulce de leche)

    Crystal DaCruz
    Doce de leite caseiro (homemade dulce de leche) is a thick, sweet and caramel-like spread, eaten in Portuguese and Spanish speaking countries. The main ingredients are milk and sugar. Choose from 3 methods!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 2 hrs
    Total Time 2 hrs 5 mins
    Course Dessert
    Cuisine Latin
    Servings 8 ounces
    Calories 172 kcal

    Ingredients
      

    Classic method

    • 4 cups milk
    • 1 cup sugar
    • 2 teaspoons vanilla extract
    • ¼ teaspoon baking soda

    Water bath method

    • 1 can sweetened condensed milk

    Quick method

    • ½ cup sugar
    • 14 ounce can of sweetened condensed milk
    • 1 teaspoon vanilla extract

    Instructions
     

    Classic method

    • Stir milk, sugar and baking soda together in a large, heavy-bottomed pan.
    • Bring the mixture to a gentle boil and then reduce heat and let simmer for 2 hours. Stir occasionally, but watch closely. The liquid will thicken and reduce in volume.
    • As the mixture starts to brown and become thicker, you'll have to stir more frequently to prevent it from burning/sticking to the bottom of the pan.
    • Once the doce de leite has reached the color and consistency that you like, stir in the vanilla extract and turn the burner off.
    • Let it cool slightly and transfer to a jar with a lid. The doce de leite can be served immediately. It will continue to thicken as it cools.

    Water bath method

    • Uncover the dish and whisk the doce de leite until it's smooth.
    • Preheat the oven to 450°F.
    • Open the can of condensed milk and pour it into a shallow baking dish. Cover the baking dish with foil and place the dish in a large roasting pan.
    • Fill the roasting pan with boiling water until it reaches half-way up the side of the baking dish. Bake in the oven for 1 hour and 45 mins.
    • Let the roasting pan cool slightly and then remove the baking dish from the water bath

    Quick method

    • Heat ½ cup sugar over medium heat in a non-stick frying pan or 2-quart saucepan. Stir constantly using a rubber spatula. Within a few minutes the sugar will start to liquify and turn amber in color. Keep stirring until the sugar fully dissolves into a brown-colored syrup.
    • Turn the flame down to the lowest setting and add the butter and baking soda at the same time. Then add sweetened condensed milk and keep stirring. The caramelized sugar will start to harden, keep stirring and the mixture will become smooth again after 5-7 minutes. 
    • Once the mixture is completely smooth, carefully transfer it to a small bowl or jar with lid. Serve while it's still warm.
    •  

    Notes

    Top tip:
    • Read through the recipe first and make sure to gather and measure the ingredients before starting. Some steps are quick and you want to make sure you have everything you need close by.
    Storing and reheating:
    • Doce de leite lasts in the refrigerator for up to 2 weeks. Store it in a jar with a lid.
    • Reheat the doce de leite in the microwave or by placing the jar in boiling water. Doing this will also soften the doce de leite if it hardens.
    • For darker doce de leite, cook it longer. Just be careful not to burn it. 
     

    Nutrition

    Serving: 2 tbspCalories: 172kcalCarbohydrates: 31gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 81mgPotassium: 185mgSugar: 31gVitamin A: 198IUCalcium: 150mgIron: 0.01mg
    Tried this Recipe?Let us know how it was!

    Food safety

    Here are some general safety tips.

    • Don’t leave the doce leite sitting out at room temperature for extended periods. Store it in the fridge once it cools fully.
    • Never leave the doce de leite cooking unattended.
    • Do not attempt to taste or touch the doce de leite while it’s hot.
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Recipe Rating
    « Pudim de Doce de Leite (Dulce de leche flan)
    Mandioca Frita (Cassava Fries) »
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    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Hannah says

      March 23, 2025 at 4:38 pm

      Hi! The quick method ingredient list does not include baking soda or butter but the instructions do. What are the amounts for those?

       
      Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

    Recipes We Love

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      Cape Verdean Pastel Recipe – Pastel de Atum
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      Traditional Shrimp Mozambique
    • Collard Greens with Smoked Turkey
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    Sign up for weekly emails!

    We keep your data private and share your data only with third parties that make this service possible. See our Privacy Policy for more information.

    Check your inbox or spam folder to confirm your subscription.

    Seasonal Recipes

    • bowl of caldo verde in a white bowl
      Easy Caldo Verde Recipe (Portuguese Soup with Greens)
    • dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
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