Name: Dulce de Leche Cake Filling Recipe
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Ingredients: 2 large cans of condensed milk ((14 oz each))

Use this Dulce de Leche Cake Filling Recipe to fill your Dominican Cake, or any dessert, to spread on fruit, or as a sauce topping for your frozen desserts.

Dulce de Leche Cake Filling Recipe: Use to fill your Dominican Cake, to fill any dessert, to spread on fruit, or as a sauce topping for your frozen desserts.

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Dulce de Leche (Milk Fudge) is one of those Pan-American dishes. And like most of those dishes we share, it comes with many names and in many versions.

We already have two recipes called Dulce de Leche in our collection: One is our regular, Dominican Dulce de Leche, the other is Dulce de Leche en Pasta, a sort of fudge candy that we can also pair with fruit jams.

About this dulce de leche recipe

This recipe is closer to the South American version.

While it may seem as if 3 recipes for dishes that are nearly identical can be a bit redundant, there is a reason for this. Each is made using different methods and consumed in different ways. Our traditional Dulce de Leche is eaten as a dessert, this version is traditionally used as part of other desserts, either as filling or as a sauce.

This Dulce de Leche is also often used as filling for our traditional Bizcocho Dominicano (Dominican Cake) in lieu of the traditional pineapple filling. It is also used in this No-Bake Cheesecake, and this Fudge Latte Pudding.

Buen provecho!

Aunt Clara

Dulce de Leche Cake Filling Recipe

Dulce de Leche Cake Filling Recipe: Use to fill your Dominican Cake, to fill any dessert, to spread on fruit, or as a sauce topping for your frozen desserts.

5 from 2 votes

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Course: Dessert

Cuisine: Dominican

Keyword: dulce de leche condensada, how to make dulce de leche, receta dulce de leche

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

Servings: 12 people

Calories: 368kcal

Recipe Author: Clara Gonzalez

Ingredients

2 large cans of condensed milk (14 oz each)

Instructions

Place the cans, unopened, in a medium-sized pot. Pour in enough water to cover the cans, plus an inch. Cover the pot. Boil over low heat for 3 hours, rotating the cans every half hour to cook uniformly, and adding water as it becomes necessary to maintain the cans covered, (or 35 minutes over low heat in a pressure cooker, counting from the moment it starts to whistle).
Remove the cans from the water and cool to room temperature (this is a must, it is a safety issue). Once cooled, remove lid, pour the fudge into a bowl and stir to obtain a smooth cream.