📝 About This Recipe
Transform a humble can of sweetened condensed milk into a luxurious, velvet-smooth caramel sauce using the magic of high-pressure cooking. Originating from Latin America, this traditional confection boasts deep notes of toasted sugar and cream that typically take hours of stirring to achieve. This modern Instant Pot method delivers that same nostalgic, copper-hued decadence in a fraction of the time with zero risk of scorching.
🥗 Ingredients
The Core Elements
- 14 ounces Sweetened Condensed Milk (standard size can; ensure the label is fully removed)
- 8-10 cups Water (enough to submerge the can by at least 2 inches)
Optional Flavor Enhancements (Post-Cook)
- 1/2 teaspoon Maldon Sea Salt (for a salted caramel variation)
- 1 teaspoon Pure Vanilla Bean Paste (adds beautiful flecks and floral depth)
- 1 tablespoon Dark Rum or Bourbon (for a sophisticated, boozy kick)
- 1/4 teaspoon Ground Cinnamon (warm spice for a traditional touch)
- 1 tablespoon Unsalted Butter (whisked in while warm for extra gloss)
👨🍳 Instructions
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1
Begin by removing the paper label from your can of sweetened condensed milk. Use a bit of dish soap or Goo-Gone to remove any lingering adhesive residue, as this can gum up your Instant Pot sensor.
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2
Place the steaming rack (trivet) into the bottom of your Instant Pot inner pot. This prevents the can from rattling against the bottom and ensures even heat distribution.
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3
Lay the unopened can on its side on top of the trivet. You can cook up to three cans at once if they fit in a single layer.
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4
Fill the Instant Pot with room temperature water until the can is completely submerged by at least 2 inches of water. This is crucial for safety and even cooking.
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5
Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
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6
Select 'Manual' or 'Pressure Cook' on High Pressure. Set the timer for 35 minutes for a light, pourable caramel, or 45 minutes for a deep, dark, thick dulce de leche.
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7
Once the cooking cycle is complete, allow the Instant Pot to perform a 'Natural Pressure Release' (NPR) for at least 20 minutes. Do not rush this; the pressure inside the can needs to stabilize.
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8
Carefully turn the valve to 'Venting' to release any remaining steam, then open the lid.
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9
Using tongs, carefully lift the hot can out of the water and place it on a heat-proof surface or wire rack.
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10
CRITICAL STEP: Allow the can to cool completely to room temperature (at least 2-3 hours) before attempting to open it. Opening a hot pressurized can of sugar is extremely dangerous and can cause an 'explosion' of hot caramel.
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11
Once cool, use a can opener to reveal your golden treasure. The mixture may look slightly lumpy or separated at first.
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12
Transfer the dulce de leche to a mixing bowl and whisk vigorously until it is perfectly smooth and glossy.
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13
If using flavorings, whisk in your sea salt, vanilla, or spirits now until fully incorporated.
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14
Transfer to a clean glass jar. It will thicken significantly as it chills in the refrigerator.
💡 Chef's Tips
Always ensure the can is fully submerged in water; an exposed can may overheat and burst under pressure. For the smoothest texture, use a hand blender or immersion blender for 30 seconds after opening the can. If you prefer a 'Cajeta' style, look for goat's milk sweetened condensed milk and follow the same timing. Never use cans with 'pop-top' ring pulls; the pressure can cause the seal to fail. Stick to traditional cans that require a can opener. Store your finished dulce de leche in the fridge for up to 3 weeks, or freeze it for up to 3 months.
🍽️ Serving Suggestions
Drizzle warm over vanilla bean ice cream with a pinch of flaky sea salt. Use as a decadent filling for Alfajores (traditional South American shortbread cookies). Swirl into your morning coffee or latte for a 'Dulce de Leche Macchiato' experience. Serve as a dip for sliced Granny Smith apples or churros at your next gathering. Spread generously between layers of a chocolate cake or use as a topping for cheesecake.