For a thicker consistency, you can cook the Dulce de Leche for up to 16 hours. Conversely, reduce the cooking time to 12 hours for a slightly softer texture. Ensure the Mason jar is specifically designed for canning to withstand the prolonged heat of the sous vide process. Standard glass jars may crack. Do not open the jar until it has cooled completely. Opening a hot jar could be dangerous due to pressure build-up. Once opened, store the Dulce de Leche in the refrigerator for up to 2 weeks.
Sous Vide Dulce de Leche
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PREP TIME5 mins
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COOK TIME14 hrs
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TOTAL TIME15 hrs 5 mins
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SERVING8 People
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VIEWS12
Transform sweetened condensed milk into a luscious, velvety Dulce de Leche with this hands-off sous vide method. The result is a deeply caramelized, intensely flavored treat perfect for spreading, drizzling, or simply enjoying by the spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol17 mg
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Protein4 g
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Saturated Fat3 g
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Sodium62 mg
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Sugar27 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Water Bath: Preheat a sous vide precision cooker to 185°F (85°C) following the manufacturer's instructions. (5 minutes)
02
Step
2 mins
Jar the Condensed Milk: Pour the entire can of sweetened condensed milk into the pint-sized Mason jar. Ensure the jar is clean and free of any cracks. (2 minutes)
03
Step
1 mins
Seal Tightly: Secure the lid on the Mason jar until it is finger tight. Be careful not to overtighten. (1 minute)
04
Step
2 mins
Sous Vide Immersion: Gently lower the sealed jar into the preheated water bath. Ensure the jar is fully submerged. You may need to weigh it down to prevent floating. (2 minutes)
05
Step
14 hrs
The Long Cook: Allow the jar to cook in the water bath for a full 14 hours. The extended cooking time is crucial for achieving the desired caramelization and depth of flavor. (14 hours)
06
Step
30 mins
Cooling Period: Carefully remove the jar from the water bath. Let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator for at least 1 hour to allow the Dulce de Leche to fully set. (1 hour 30 minutes)
07
Step
1 hrs
Serve and Enjoy: Once chilled, open the jar and revel in the creamy, decadent Dulce de Leche. Serve as a spread, topping, or enjoy straight from the jar!
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RECIPE REVIEWS
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Please Rate
Terrell Roob
Jun 26, 2025Emily K: "I added a pinch of sea salt after cooking, and it was the perfect balance of sweet and salty!
Jaunita Schuppe
Jun 22, 2025Michael B: "I had some water seep into my jar, even though I thought it was sealed tight. Any tips for preventing this?
Sven Hilpert
Jun 19, 2025David L: "The texture is amazing! So smooth and creamy. I'll never make Dulce de Leche any other way.
Brennon Howe
Jun 10, 2025Ashley T: "This recipe saved me so much time compared to the stovetop method. The best part is, I didn't have to watch it!
Cynthia Dicki
Jun 9, 2025Eleanor A (author): Make sure that the glass jar has no cracks before cooking, and tighten it until you feel a light resistance. If there is still water seeping in, use a clip to tighten the jar while cooking.
Emile Hammes
Jun 2, 2025Sarah M: "This was so easy! I was intimidated by making Dulce de Leche, but the sous vide method made it foolproof.
Bette Farrell
Jun 2, 2025Jessica P: "I cooked it for 12 hours instead of 14, and it was still delicious! A little less caramelized, but perfect for my taste.
Rosina Ziemann
May 26, 2025Kevin R: "Can this be done in a pressure cooker?
Cornell Schmeler
May 25, 2025Bob. J: "After cooking, I whisked in a tablespoon of bourbon. It's great on ice cream.
Noemie Langosh
May 20, 2025Eleanor A (author): Yes, it can, but the timing will be very different. There are many recipes available that adapt it for a pressure cooker!