I’ll show you how to make caramel from condensed milk using an unopened can and three easy methods: slow cooker, Instant Pot, or stovetop.
I love turning an unopened can of sweetened condensed milk into that deep, buttery dulce de leche you wish you could buy by the spoonful. From The Food Charlatan showed me how ridiculous easy it is, and once you try it you’ll get why folks call it Caramel In A Can Condensed Milk.
I prefer to toss in a bit of unsalted butter for extra shine and richness, but it’s optional. It’s basically Sweetened Condensed Milk Caramel that you can make three ways so no excuses.
Curious? Trust me you’ll be sneaking spoonfuls at midnight.
Ingredients
- Sweetened condensed milk: Thick, ultra sweet, mostly carbs and fat, tiny protein, no fiber; makes it addictingly gooey.
- Water: Neutral, zero calories or nutrients, controls cooking and consistency; basically just dilutes and steams.
- Unsalted butter: Adds luxe shine and richness, mostly fat, smoother mouthfeel, makes dulce taste rounder.
- Vanilla extract: Tiny calories, no real nutrients, lifts flavor, masks cooked notes, makes it smell homemade.
- Flaky sea salt: Small pinch balances and brightens sweetness, adds slight crunch sometimes, contains trace minerals.
Ingredient Quantities
- 1 (14 ounce) can sweetened condensed milk unopened
- Water amount varies: Instant Pot 1 to 1 1/2 cups; stovetop or slow cooker enough to submerge can by 1 to 2 inches
- 1 to 2 tablespoons unsalted butter optional for extra shine and richness
- 1 teaspoon pure vanilla extract optional
- Pinch to 1/2 teaspoon flaky sea salt or kosher salt optional
How to Make this
1. Remove the paper label from the 14 ounce unopened can of sweetened condensed milk, wipe it dry and check for dents; dont use a dented can.
2. Choose your method and set up the can upright in the cooking vessel, still unopened: Instant Pot: place can on the trivet and add 1 to 1 1/2 cups water around it; Slow cooker: set can upright and add enough water to cover the can by 1 to 2 inches; Stovetop: put the can in a saucepan and add water to cover by 1 to 2 inches.
3. Cook times: Instant Pot on high pressure 40 minutes for a light caramel, 50 minutes for a darker color (after cooking allow a natural pressure release a few minutes then carefully release remaining pressure); Slow cooker on low 8 to 10 hours depending on how dark you want it; Stovetop keep at a gentle simmer for 2 to 3 hours until color deepens.
4. During slow cooker or stovetop cooking check every hour or so and add more boiling water as needed to keep the can submerged by 1 to 2 inches; for Instant Pot make sure there is at least 1 cup of water during the whole cycle.
5. When cooking time is done, remove the can with tongs or a slotted spoon and place it somewhere to cool; do not open the can while it is hot, you could get badly burned.
6. Let the can cool completely to room temperature before opening — several hours or overnight is safest.
7. Open the cooled can, pour the dulce de leche into a bowl and whisk in 1 to 2 tablespoons unsalted butter for extra shine and richness (optional), 1 teaspoon pure vanilla extract (optional) and a pinch to 1/2 teaspoon flaky sea salt or kosher salt (optional) to taste, whisk until smooth.
8. If it seems too thick warm it gently in a microwave or over a double boiler while stirring; store in a clean jar in the fridge for up to 2 weeks.
Equipment Needed
1. Instant Pot with metal trivet OR slow cooker OR heavy-bottomed saucepan (pick one method)
2. Long-handled tongs or a slotted spoon to lift the hot can safely
3. Heatproof gloves or oven mitts, you’ll want these when handling the can
4. Kettle or extra pot to keep boiling water handy for topping up
5. Lid for the saucepan or slow cooker (Instant Pot has its own)
6. Timer (phone timer works fine)
7. Bowl and whisk to finish the dulce de leche with butter, vanilla and salt
8. Clean jar with lid or airtight container for storing the finished dulce de leche
FAQ
Dulce De Leche From Condensed Milk From The Food Charlatan Recipe Substitutions and Variations
- Sweetened condensed milk — substitutes (3): canned sweetened coconut milk (dairy free) use same volume and expect a light coconut flavor; ready-made dulce de leche (14 oz jar) for a faster, already-caramelized result, use same amount; homemade condensed milk made by slowly reducing 4 cups whole milk with 1 1/2 cups sugar until thick and about 1 2/3 cups, cool and use in place of the can, it takes time but works.
- Unsalted butter (for shine and richness) — substitutes (3): refined coconut oil (solid, neutral taste) add equal tablespoons; melted margarine or plant-based buttery spread, 1 to 1 ratio; a tablespoon or two of heavy cream stirred in at the end for extra gloss if you want less butter flavor.
- Pure vanilla extract — substitutes (3): vanilla paste or scraped vanilla bean (use about 1/2 bean for 1 tsp extract); almond extract (use 1/4 to 1/2 tsp, it’s stronger and nutty); dark rum or bourbon (1 tsp) for warm flavor notes, use sparingly.
- Flaky sea salt or kosher salt — substitutes (4): coarse sea salt like Maldon for the same crunch, use same pinch to 1/2 tsp; kosher salt, use slightly more than table salt if measuring by volume; fine table salt, use about half the volume listed; smoked sea salt for a subtle smoky twist, but start light so it doesn’t overpower.
Pro Tips
– Keep the water hot when you top it up, dont pour cold water in or you’ll slow the cooking and end up with uneven color. Use a kettle or boiling water from the tap so the temp stays steady.
– Always let the can cool completely, overnight if you can, before opening. I know you’re excited, but opening warm will spray scalding caramel everywhere and you will regret it.
– If you use multiple cans, stand them upright and space them out so they dont knock together or hit the pot sides. A trivet, jar lid, or a folded towel under them helps stop rattling and keeps heat even.
– For extra glossy, pourable dulce de leche, whisk in the butter and vanilla while it’s slightly warm, not cold. If its too thick, warm gently and stir, dont blast it in the microwave or you’ll mess up the texture.
Dulce De Leche From Condensed Milk From The Food Charlatan Recipe
I'll show you how to make caramel from condensed milk using an unopened can and three easy methods: slow cooker, Instant Pot, or stovetop.
8
servings
159
kcal
Equipment: 1. Instant Pot with metal trivet OR slow cooker OR heavy-bottomed saucepan (pick one method)
2. Long-handled tongs or a slotted spoon to lift the hot can safely
3. Heatproof gloves or oven mitts, you’ll want these when handling the can
4. Kettle or extra pot to keep boiling water handy for topping up
5. Lid for the saucepan or slow cooker (Instant Pot has its own)
6. Timer (phone timer works fine)
7. Bowl and whisk to finish the dulce de leche with butter, vanilla and salt
8. Clean jar with lid or airtight container for storing the finished dulce de leche
Ingredients
-
1 (14 ounce) can sweetened condensed milk unopened
-
Water amount varies: Instant Pot 1 to 1 1/2 cups; stovetop or slow cooker enough to submerge can by 1 to 2 inches
-
1 to 2 tablespoons unsalted butter optional for extra shine and richness
-
1 teaspoon pure vanilla extract optional
-
Pinch to 1/2 teaspoon flaky sea salt or kosher salt optional
Directions
- Remove the paper label from the 14 ounce unopened can of sweetened condensed milk, wipe it dry and check for dents; dont use a dented can.
- Choose your method and set up the can upright in the cooking vessel, still unopened: Instant Pot: place can on the trivet and add 1 to 1 1/2 cups water around it; Slow cooker: set can upright and add enough water to cover the can by 1 to 2 inches; Stovetop: put the can in a saucepan and add water to cover by 1 to 2 inches.
- Cook times: Instant Pot on high pressure 40 minutes for a light caramel, 50 minutes for a darker color (after cooking allow a natural pressure release a few minutes then carefully release remaining pressure); Slow cooker on low 8 to 10 hours depending on how dark you want it; Stovetop keep at a gentle simmer for 2 to 3 hours until color deepens.
- During slow cooker or stovetop cooking check every hour or so and add more boiling water as needed to keep the can submerged by 1 to 2 inches; for Instant Pot make sure there is at least 1 cup of water during the whole cycle.
- When cooking time is done, remove the can with tongs or a slotted spoon and place it somewhere to cool; do not open the can while it is hot, you could get badly burned.
- Let the can cool completely to room temperature before opening — several hours or overnight is safest.
- Open the cooled can, pour the dulce de leche into a bowl and whisk in 1 to 2 tablespoons unsalted butter for extra shine and richness (optional), 1 teaspoon pure vanilla extract (optional) and a pinch to 1/2 teaspoon flaky sea salt or kosher salt (optional) to taste, whisk until smooth.
- If it seems too thick warm it gently in a microwave or over a double boiler while stirring; store in a clean jar in the fridge for up to 2 weeks.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 50g
- Total number of serves: 8
- Calories: 159kcal
- Fat: 4.3g
- Saturated Fat: 2.8g
- Trans Fat: 0.2g
- Polyunsaturated: 0.2g
- Monounsaturated: 1g
- Cholesterol: 25mg
- Sodium: 163mg
- Potassium: 99mg
- Carbohydrates: 26.7g
- Fiber: 0g
- Sugar: 26.7g
- Protein: 3.9g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 136mg
- Iron: 0.1mg
