Homemade Dulce de Leche Caramel Dip
There’s nothing like this homemade dulce de leche caramel dip to celebrate the fall weather! It’s warm and creamy, sweet and gooey, simple to make and just plain delicious.
This recipe has only one single ingredient. Honestly, did you think you would ever find anything easier to make?
An old fashioned treat, dulce de leche caramel dip was originally made by placing the unopened can in a pot of water and bringing it to boil. Once the water had boiled for a few minutes, the heat was turned off and the can in the water was allowed to cool to room temperature.
The secret ingredient? Sweetened condensed milk.
Boiling a sealed can may turn into disaster if not closely monitored. I imagine many kitchens ended up coated in a caramel lava when the unattended cans exploded.
I’ve seen some recipes calling for the sealed can to be heated in a slow cooker. That’s one way to contain an explosion if it happens. At least the mess would be inside the slow cooker.
The explosions were caused by the expansion of the milk and resulting pressure. A can with solid seals would contain the pressure and as things cooled, you’d have no problem. However, heating too fast or having a can with flawed seals resulted in the caramel lava event.
Messy and quite dangerous.
This recipe takes a much safer and more consistent approach to making the dulce de leche caramel dip. You’ll see the can is emptied into a pan and heated in the oven.
Nothing is sealed up too tightly, so no potential explosion.
Variations:
The items you serve with this dipping sauce are as varied as your imagination. I’ve used slices of apples, a combination of green and red are quite festive and seasonal.
Cookies, pretzels, grapes, bananas, marshmallows, and chocolate bars are other items that have been popular with my family.
Make It a Meal:
You could snack on this instead of eating a proper supper. Just don’t let Mom know that’s what you’re doing!
I like to add this as part of a fall buffet with: Chili, Taco sloppy joes, Crab dip, and corn bread.
Pin It:
If you love this recipe and want to save it for later, pin it to your Pinterest account.
This dip is simple to make, it’s just the challenge of having enough patience to wait for the hour to pass while the dip bakes in the oven.
My suggestion is to start this while you’re doing other kitchen tasks. They’ll help you pass the time and pretty soon, you’ll be able to reward yourself with this treat.
Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.
Homemade Dulce de Leche Caramel Dip Recipe
Ingredients:
Sweetened Condensed Milk
Recipe Directions:
Pour the can of sweetened condensed milk into a pie pan. Bake at 425 for one hour. Serve!
Homemade Dulce de Leche Caramel Dip
Sweet, easy, inexpensive, how can this be anything but wonderful!
Ingredients
- 14 ounce Sweetened Condensed Milk
Instructions
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Preheat oven to 425 degrees Fahrenheit.
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Open the can of sweetened condensed milk and pour into pie pan.
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Cover pie pan tightly with aluminum foil.
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Place pie pan in roasting pan.
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Set roasting pan in oven and add 1 inch of hot water.
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Bake for 1 hour, until milk is golden caramel colored.
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Remove pie pan from roasting pan and set on heat safe surface.
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Stir caramel sauce until smooth.
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Serve with dippers.
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Dippers: banana slices, grapes, apple slices, cookies, cake pieces, marshmallows, pretzels
Recipe Notes
This recipe uses Sweetened Condensed Milk.
Make sure that you have the correct can. There are several varieties of canned milk on the shelf. Evaporated, Condensed, No Fat, etc.
The sweetened condensed milk has syrup added and that's what allows it to caramelize.
Approximate Nutritional Information:
Servings Per Recipe: 12, Amount Per Serving: Calories: 106, Fat: 3g, Cholesterol: 11g, Sodium: 42mg, Carbs: 18g, Protein: 3g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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