Dulce de Leche Caramel is one of my favorite flavors to add to desserts like cakes and pastry. It’s also the easiest to make. All you need is a one-can ingredient, the right amount of time and a tool, to make the real-deal, amazing, homemade Dulce de Leche that is perfectly thick, smooth, and delicious.
What do I put this on? Anything I can. It’s amazing as a second-texture to compliment cakes. Salted and paired with chocolate is basically next-level incredible. Piped inside pastry, or cupcakes? Forget about it. On shortbread? Make it happen. How about on ice cream, or just diving in with a spoon as-is? There is no stopping dulce de leche. Whatever you can dream up, it probably belongs there.
Jump to Recipe
All you need to make this happen: a can of full-fat sweetened condensed dairy milk, a pressure cooker, and water. . . (Ok fine, you also need a fully functional electrical outlet, a few hours from start to completely-cool finish, and a can opener to taste and see what happened, but this is still the easiest and best treat you’ll make in a pressure cooker. I’m winking to you from my screen.)
If I need dulce de leche for an upcoming dessert I have planned for work or home, I will make this the day or night beforehand so that it is ready to go. It’s worth the wait.
I love the gloss and stability of well-made dulce de leche. It holds up like a dream. It spreads and pipes so beautifully. I’ve been using it since I was introduced to it many years ago, and since then, it never gets old.
I’m just as excited, and giggle about it every time I see it rich and gorgeous, fresh from the can and into a container or piping bag. The fact that I can make it without any real work , seems almost too good to be true.
With this recipe, “well-made” homemade dulce de leche that is basically hands-free, means allowing the pressure cooker to do the work in the correct timeframe, and allowing the finished product to cool at room temperature before opening and using.
Let’s do this!
Dulce de Leche Caramel – one ingredient, pressure cooked
Equipment
- pressure cooker
Ingredients
- 1 can sweetened condensed milk full fat, dairy milk
Instructions
- Take one can of sweetened condensed milk. Remove the wrapper. Depending on the size of your pressure cooker and the amount of dulce de leche you want to make, you can most likely cook four cans at one time.
- Place the can inside the pressure cooker bowl. Completely cover with water. Cover and set the pressure cooker to high-pressure cooking, for 35 minutes.
- Allow all of the air to be released and keep the can(s) inside of the machine until it has cooled for at least an hour.
- Open the pressure cooker and take the cans out only when it is completely safe and the water is not too hot to do so.
- I like to allow the cans to come to room temperature before opening them and using them. Spoon out and smooth out. There will be no lumps. You can put this directly into a piping bag, spread directly onto cakes, or take it by the spoon and dive-in as it is.
- The dulce de leche is good to keep unopened through the expiration date on your can. Once opened, cover and put any extras into a sealed container and refrigerate for up to four days.
Video
So happy you’re here! I obviously had fun sharing this, and hope you enjoy this easy and awesome “recipe.”
