Dulce de leche candy is a delicious treat made from simple ingredients: sweetened condensed milk and pecans.
This confectionary delight requires a patient, slow cooking process, typically taking around 8 hours to achieve the desired caramelization and thickness. The result is a rich and creamy caramel-like candy.
Dulce De Leche Candy Recipe, or jamoncillo de leche, is a delicious, sweet caramel candy, a Mexican Milk Fudge, or cajeta, made from only two ingredients: sweetened condensed milk and pecans.
There are different ways to make this Homemade Dulce De Leche recipe. Unlike other homemade milk fudge recipes that include brown sugar, vanilla extract, whole milk, and more, this requires only two ingredients: sweetened condensed milk and pecans. Yet even with only two ingredients, it will likely become one of your favorite candy recipes and Dessert Recipes!
Why You’ll Love This Recipe
- I love to make these Mexican candies for Christmas and sometimes give these Christmas candies as Christmas gifts to friends. Add it to your Christmas Recipes.
- But this is not a shortcut recipe because while this creamy caramelized milk candy has only one main ingredient, it requires patience and a slow cooking time.
- You’ll love the delicious taste of this sweet candy because it has a sweet caramel taste and a beautiful nutty color.
Why This Recipe Works
- Few Ingredients – This recipe requires only sweetened condensed milk, water, and pecans, which are optional.
- Sweet Taste – It’s delicious. It is one of the best candy recipes.
- Easy to Make – This is so easy to make that you don’t need a candy thermometer.
- Versatile – It is versatile. Instead of cutting it into pieces, you could cut it into dulce de leche bars.
What’s Needed?
Equipment
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- A deep, large pot or slow cooker
- Baking Sheet
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- 1 (14-ounce) can Sweetened Condensed Milk
- 1 Cup Pecans
How To Make Dulce De Leche
- Take the paper off the can and place the can in a deep pan. Fill with water at least an inch over the can.
- Cook over medium-high heat for 8 hours. Turn the can occasionally, and make sure to add water as needed.
- The can must stay completely submerged in water. Otherwise, it could rupture.
- Using metal tongs, carefully lift the can from the water.
- After the can has cooled, open both ends of the can and slide the condensed milk from the can.
- Cut the candy in half lengthwise, then each half in half again.
- Cut each long section into four pieces.
- Press a pecan half into the top of some of the candies.
- Chop the remaining pecans and roll the candies in the chopped pecans.
Pro Recipe Tips
- Water Level – Make sure to keep an eye on the water level and keep it above the can. If the can does not stay submerged, it could rupture!
- Sideways – I like to lay the can on its side and turn it every couple of hours.
- Syrup – When I make this candy, I always use two cans. One of the cans I remove after 4 hours for a dulce de leche syrup. The other must stay submerged for 8 hours to make the candy.
- Go Nuts – Roll the candies in coconut flakes or chopped nuts.
- Storing – Store in an airtight container in the refrigerator for up to 2 weeks.
Variations
- Caramel Sauce – To make a dulce de leche caramel sauce instead of candy, cook it for only 4 hours instead of 8 hours.
- Slow Cooker – Instead of cooking in a pot on the stove, you can place the can of sweetened condensed milk in a crock pot, cover it with water, and cook for 16 hours. Yes, you can cook it overnight.
- Toffee or Coconut – Instead of rolling the candy in pecans or other nuts, you can roll them in chopped toffee or coconut.
FAQs
Yes, depending on the pot size, you could heat 3 to 4 cans simultaneously. Once again, always keep the cans completely covered in water.
Yes, heat the can for 4 hours instead of 8 hours to make the caramel sauce.
After the unopened cans have cooked, you can store them in the refrigerator for up to 2 weeks.
You can use a slow cooker to cook the candy for 16 hours.
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Recipe
Dulce de Leche Candy
Equipment
Ingredients
- 1 (14-ounce can) sweetened condensed milk
- 1 cup pecans
Instructions
- Take the paper off of the can and place the can in a deep pan. Fill with water at least an inch over the can.
- Cook over medium high heat for 8 hours. Turn the can occasionally and make sure to add water as needed. The can must stay submerged.
- Using tongs, carefully lift the can from the water.
- After the can has cooled open both ends of the can and slide the condensed milk from the can.
- Cut the candy in half lengthwise, then each half in half again. Cut each long section into 4 pieces.
- Press a pecan half into the top of some of the candies. Chop the remaining pecans and roll the candies in the chopped pecans.
Notes
Tips:
- Water Level – Make sure to keep an eye on the water level and keep it above the can. If the can does not stay submerged, it could rupture!
- Sideways – I like to lay the can on its side and turn it every couple of hours.
- Syrup – When I make this candy, I always use two cans. One of the cans I remove after 4 hours for a dulce de leche syrup. The other must stay submerged for 8 hours to make the candy.
- Go Nuts – Roll the candies in coconut flakes or chopped nuts.
- Storing – Store in an airtight container in the refrigerator for up to 2 weeks.
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