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Dulce de Leche Recipe Condensed Milk

Dulce de Leche Recipe Condensed Milk With Bonus Thumbprint Cookies

Here's a dulce de leche recipe using condensed milk. Next, let's turn that delicious caramel into some thumbprint cookies!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Chill Time 15 minutes
Course condiment
Cuisine latin american
Servings 14 oz

Equipment

  • large pot
  • wire rack
  • baking sheet
  • silicone baking mat
  • cookie scoop
  • parchment paper
  • disposable piping bag
  • 1/4 inch piping tip

Ingredients
  

For the dulce de leche

  • 1 14-oz can sweetened condensed milk we like Eagle brand

For the thumbprint cookies

  • 1 cup unsalted butter softened
  • 1/2 cup confectioners sugar
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup dulce de leche
  • 2 tbsp flaky sea salt

Instructions
 

For the dulce de leche

  • Remove the paper label from the outside of the can and clean off the adhesive.
  • Fully submerge the can on its long side in a large pot of water. The can should be covered by at least two inches of water to ensure that the heat is distributed evenly. This prevents burning, or (rumored) explosions.
  • Bring the water to a boil, then simmer on low heat for 2 hours for a light caramel color, and 3 hours for a dark nutty brown color, checking the water level every 30 minutes to ensure that there is at least 2 inches of hot water above the top of the can. Add more water as needed. Yes, a little bit of patience is required.
  • Use tongs to remove the hot can to a wire rack and let cool to room temperature.

For the thumbprint cookies

  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Place the butter in the bowl of a stand mixer using the paddle attachment. Cream at high speed for 2 minutes until very light and fluffy.
  • Add confectioner's sugar and cream for another minute.
  • Add the egg yolks, one at a time.
  • Add the vanilla. Stir in the flour and salt on low speed.
  • Pour the coconut in a shallow bowl. Use a cookie scoop to form balls with the cookie dough.
  • Roll the ball between your hands to smooth it out, then roll the ball in the coconut. Put each ball on the baking sheet and use a 1/2 teaspoon measuring spoon to create an indentation at the top of each ball.
  • Place cookie sheet in freezer for 15 minutes so that the butter can harden up and minimize the spread of the cookies. Meanwhile, preheat oven to 350 F.
  • Place the dulce de leche in a piping bag fitted with a 1/4 inch piping tip. Fill each indentation with caramel sauce.
  • Bake 8-10 minutes until the edges are golden brown. Remove to a wire rack and let cool. Sprinkle the tops with flaky sea salt.

Notes

The unopened can will keep for up to three months at room temperature. Once opened, the dulce de leche keeps for about three weeks in an airtight container.
Since the can is sealed, it creates its own pressure cooker, so there's no need to use an instant pot. If you hate keeping an eye on a boiling pot, you could use a slow cooker for the same time periods, rather than this stovetop version.
Keyword caramel, milk
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