Dulce de leche is often made by boiling a can of condensed milk in the oven or on the stove, but what about making it the traditional way? Well, it can be done, with just three ingredients in a few hours. Here’s how to make dulce de leche from scratch – the authentic way.

Traditional dulce de leche

1 L full cream milk
300 g sugar
½ teaspoon baking soda

Place all the ingredients in a large saucepan and bring to a simmer over a medium-high heat. Stir the mix until the sugar dissolves, then reduce to a very low heat and allow to cook at barely a simmer for around three hours or until you have a deep caramel colour. Whisk the mix to create a smooth consistency, then place in a jar and store in the fridge for up to 30 days.

How to make dulce de leche with condensed milk (stove top method)

Remove the label from a tin of condensed milk and place in a saucepan large enough to cover it by 2.5 cm of water. Fill the saucepan with water, bring to the boil and allow to simmer for two hours. Keep a very close eye on the pot as the water will evaporate and needs to be constantly topped up. Be very careful as if you forget to top up the pan with water you risk the tin exploding. Remove the tin from the saucepan and allow to cool before opening. If you find the dulce de leche is thinner than you’d like, give it a little longer next time.

How to make dulce de leche with condensed milk (oven method)

Empty a tin of condensed milk into an ovenproof dish and securely cover with foil. Place the dish inside a roasting tray and fill with enough boiling water to come three-quarters up the sides. Bake in a hot 220°C oven for 1 hour or until you have a deep caramel colour. Regularly check to ensure the water is at the right level and top up as needed. Whisk the mix to create a smooth consistency, then place in a jar and store in the fridge for up to 30 days.