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Manjar or dulce de leche - Oven water bath method

Easy oven recipe for homemade dulce de leche using condensed milk.
Course Sweets
Cuisine Argentina, Colombian, Ecuadorian, Latin American, Peruvian, Venezuelan
Keyword Caramel, Condensed milk, Dulce de leche
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 2 cups of dulce de leche


  • 2 14 ounce cans of condensed milk
  • 1 teaspoon vanilla


  • Pre-heat the oven to 425F.
  • Pour the condensed milk into a square baking pan or pie dish; you can add a teaspoon of vanilla or cinnamon if you like. Cover with foil.
  • Place the square pan in a larger pan and pour hot water into the large pan, the water level should be between ½ - ¾ of the square pan with the condensed milk.
  • Bake for about 3 hours to 3 ½ hours. If the water level gets low add more water as needed. During the last hour you can check it every 30 minutes to see if the dulce de leche is ready – it should be a rich amber color. You can also do a taste check to test it.
  • Once the dulce de leche is ready remove it from the oven and let it cool down. Once it’s safe to handle, use a fork or whisk to mix it well. It can be eaten warm or cold. Keep refrigerated.